This recipe for filo dough, a paper-thin pastry often used for delicate foods such as Baklava and Spanakopita, is a snap to make.

4 c (16oz – 1 lb – or 454g) Better Batter Gluten Free Flour

1 tsp salt

2 c warm water

1/2 c oil or melted butter (preferably olive oil)

In the bowl of your food processor, pulse together the flour and salt.

Add the water and oil or butter and run until the dough comes together in a ball and leaves the side of the bowl.

Immediatel separate into eight pieces.

Using a heavily floured surface (like a SilPat) roll the dough paper thin, flouring often (you’ll need to do this quite often!). You should be able to see through the dough, barely. Use anywhere filo dough is called for.