Ingredients
- Strong white bread flour – 2 ½ cups (315g)
- Warm water – ¾ cup (180 ml)
- Olive oil – ⅓ cup (75 ml)
- White vinegar – 2 tsp
- Salt – ½ tsp
- Cornstarch – for dusting
Instructions
- Mix the Dough:
- Sift the flour and salt into a mixing bowl.
- Create a well in the center, add olive oil and vinegar, and mix until absorbed.
- Gradually add warm water while mixing until a soft, non-sticky dough forms.
- Knead:
- Transfer the dough to a floured surface and knead for 5 minutes until smooth.
- If using a stand mixer, attach the dough hook and mix until the dough clings to the hook, then finish with 2 minutes of hand kneading.
- Rest the Dough:
- Cover the dough with plastic wrap and let it rest for at least 30-90 minutes.
- Roll Out the Dough:
- Divide the dough into 5 pieces, shape them into disks, and dust with cornstarch.
- Roll each disk to double its size and keep stacking with cornstarch in between.
- Stretch the Dough:
- Use a rolling pin or dowel to stretch the dough further, aiming for a thin, paper-like sheet.
- Carefully handle to avoid tears, using gentle pressure.
Notes
- Rest Time: Proper gluten development requires resting the dough; this prevents shrinkage during rolling.
- Pro Tip: Use a pasta roller for even sheets if available.
- Storage: Keep unused sheets covered with a damp towel and plastic wrap to avoid drying.
- Prep Time: 1 hour 15 minutes
- Cook Time: Not applicable (for dough prep)
- Category: Dough/Pastry
- Method: Hand-rolled or machine-assisted
- Cuisine: Mediterranean
- Diet: Vegetarian