If you need to make a super thin dough, use your pasta maker. It will save alot of time, and if you’re using lower gluten or gluten free doughs, it’ll be much less frustrating.
Flours without gluten need to be “worked” a bit more than wheat dough to get the starches in it to get sticky and stretchy. So rolling, folding, and rolling again just using a rolling pin can be a big hassle, and your end product may still have alot of holes and tears. Multiple runs through a pasta maker solves this problem, plus on the final roll, you have a convenient holder when you need to put things between the layers.Tags: burekas, dough, layered dough, pasta, pasta maker, phillo, philo, puff pastry, thin pastry