Knead into an elastic dough
Add all-purpose flour, water, vegetable oil, apple cider vinegar and a pinch of salt to a bowl. Stir everything to combine using a wooden spoon, then transfer the dough to a clean working surface and start kneading the dough. Knead with your hands for about 5 minutes or until the dough is nice and elastic. Cover with a bowl and leave the dough to sit for about 5 minutes, then knead again for a minute.
Leave the dough to rest
Knead into a ball, then lightly brush with oil. Put the dough in a freezer bag or wrap tightly with plastic wrap. Place in the fridge for at least one hour or overnight. This way the dough will become more pliable and easier to stretch.
Place a large tablecloth over your working surface or table. Sprinkle the tablecloth with flour and place the rested dough on top. Use the rolling pin to gently roll out the dough to paper-thin thickness. Then stretch the dough using your hands, be careful not to make any holes in the dough. The best way to stretch the dough is from the center of the dough to the outside corners, working your way around the sheet of dough. Place your hands (palms facing up) underneath the phyllo dough, and start pulling, stretching the dough from the center to the outside corners very gently. Stretch until translucent.TipRemove any jewelry before stretching the dough.
You can use phyllo (or filo) dough for all kinds of savory or sweet treats right away or you can store it for later. For storing, carefully cut the phyllo on 30 cm x 20 cm (12-inch x 8-inch) sheets. Sprinkle each sheet with rice flour on both sides. Stack the sheets, then first wrap them in baking paper and then wrap in plastic wrap. Store in the fridge for up to 4 days.TipUsing rice flour will prevent the sheets sticking together.