Ingredients
- 800 gr. all purpose flour (plus more for rolling out)
- 2 tsp baking powder
- 2 tsp salt
- 1 tsp sugar
- 330 ml carbonated water
- 120 ml water
- 2 tbsp olive oil
- 2 tbsp vinegar
- 250 gr. melted margarine for brushing
Instructions
1
In a large bowl, mix all your liquids. Add the baking powder and some flour; keep mixing until the dough starts to thicken. Turn the dough out onto a well-floured surface.
2
Gradually add the rest of the flour and knead for about 20min. till you have a soft and smooth dough (in a stand mixer or a kneading machine, it takes 5-8 min). Cut the dough into 4 equal pieces, cover with a clean towel and let them rest for 20 min.
3
Flour your working bench; take one piece of dough, flatten it a bit with your hand and start rolling out. With a thin rolling pin, roll out the dough till you get a pastry sheet 40cm/16 inches in diameter.
4
Brush the entire surface with melted margarine. Fold the two sides to the center. Brush with margarine. Fold in half and brush again. You now have a rectangle about 40x12cm/16×5 inches.
5
Mark the center, and fold the two sides to the middle. Brush again. Fold in half and you’re done. You now have a pastry sheet with 16 layers that you can roll out any time you wish in order to make a Greek pie.
6
Wrap the sheet with food membrane and place it the fridge. Repeat the same process for the other three pieces of dough.
7
If you’re going to use them the same day, refrigerate for 2-3 hours to set. Otherwise, store them in the fridge maximum for a week or freeze them up to 3 months.
