Homemade Fillo Dough (Horiatiki, Thin)

Few things in this life make me happier than homemade fillo dough and pita. Fillo or Phyllo, which means "leaf" in Greek, is notoriously difficult to make at home. So, it brings me great joy to offer this easy and ridiculously delicious recipe for beginners and professionals alike. I urge you to try, as I promise there is nothing more heartwarming.

Homemade Fillo Dough (Horiatiki, Thin)


  • 1 pound and 2 oz organic white flour
  • ½ cup of Fancy Peasant GEVOO
  • 1 cup warm water
  • 1 teaspoon salt
  • 2-3 tablespoons quality white wine vinegar (or apple cider vinegar)
  • 1 teaspoon organic sugar
  • Extra flour for rolling out fillo sheets


  1. In a large mixing bowl flour, add vegetable oil, salt, vinegar, sugar and warm water. Mix well with a large spoon until all ingredients have come together to form your dough.
  2. Dip your hands in olive oil and begin to knead the dough. Fold the dough in half towards you and press down using the heel of your hand. Continue to knead until the dough is smooth and supple creating a big ball of dough.
  3. Place your dough ball in the mixing bowl and cover it with a kitchen towel. Set aside for 30 minutes in a warm place.
  4. Break up your dough into 6 small equal-sized balls.
  5. Keep a measuring cup of flour beside your work area to prevent the dough from sticking to the rolling pin and counter.
  6. Starting with one ball, lightly flour your surface and begin to roll out your ball with even pressure until the dough is about 1/4 inch thick. Keep turning it clockwise as you roll it out. Continue to roll your dough until the fillo is large enough to cover about a baker’s half sheet and is paper thin (refer to photo below).
  7. Place a piece of parchment paper in between each finished sheet.
  8. Set aside until you are ready to make your pita