Pulled Phyllo Pastry, Kneaded in a Bread Maker
- water - 1 2/5 cups (350 ml)
- salt - 1 tsp
- sugar - 1 tsp
- oil - 1 tablespoon
- vinegar - 1 tablespoon
- flour - 2 4/5 cups (650 g)
- for the stuffing
- eggs - 2 - 3
- feta cheese - 9 oz (250 g)
Put all of the liquid ingredients, plus the sugar and salt, in the bread maker's container. Pour on the flour and turn it on the dough setting. Leave it to knead and when you hear the beep that it's ready, take it out.
Shape balls the size of your first, arrange them in an oiled tray. Sprinkle oil on top (to prevent the dough from catching a crust while it's rising).
Wrap with a towel and leave to rise well, so it's easy to pull. Poke the dough with your finger, if it sinks in easily it's ready. Take 1 ball and roll it out like a fritter. The core needs to start becoming see-through.
Once you see this start to happen, leave it on the table and start to carefully pull the edges of the dough until it becomes as see-through as the middle. Cut off the edges of the dough with a knife. Sprinkle generously with oil and then put filling on top.
Wrap into a roll and arrange in an oiled tray. Repeat for the rest of the dough balls. Bake at 410°F (210 °C) until reddened.