How to prepare homemade phyllo dough, a review with more details

I don't think it can hurt to show you the basics of dough making again, with a little more detail. The actual recipe can be found in this previous post.

Lude kneads the dough with a spoon. In the two videos that immediately follow you can watch how she does this. Of course doing it by hand works as well.

The dough before it gets divided.

Below watch how Lude divides up the dough and rolls each lump into a beautiful ball.
Here she is preparing to make two styles of pita. One is the coiled style pita that requires two large balls of dough. The other is the "one thick on bottom, many thin on top" method which requires one medium-sized ball and ten small balls.

 

Because she wants ten small lumps of dough...

but doesn't leave only has enough dough to make eight, she takes some dough from the medium-sized ball. No problem!

Below is another chance to see how she takes lumps and forms them into balls.

All the balls are put into plastic bags to rest for 30 min or so.

Now is the time to prepare the filling. Here she cleans and slices the spinach.

And adds finely chopped green onion.

To make the coiled-style pita Lude begins by rolling out one of the two large balls dough. 

The video below is one of the most important things in this blog. Below Lude artfully uses the slim rolling pin to roll out the dough. She rolls the dough around the rolling pin, gently rocks it, and unrolls it. She then rotates the dough and repeats.

Oil is placed on the dough. It gets spread around by lifting the dough and folding it over onto itself several times.

Below is a video of how the oil gets spread around.

She pulls the edges of the circle outward to make them thinner.

Next the filling is placed around the edges and the edges of dough are rolled in, while the dough is also being pulled out at the same time. See the post about coiled style pita for how to continue.