Basic Phyllo Dough

• 3 1/2 to 4 1/2 cups finely ground durum semolina
• 1 scant teaspoon salt
• 1 1/4 cups water
• 1/2 cup extra-virgin olive oil, plus more for the bowl
• 1 tablespoon red-wine vinegar or lemon juice

1. In the bowl of a mixer fitted with a dough hook, combine 3 1/4 cups of the flour and salt.
2. Add the water, olive oil and vinegar or lemon juice.
3. Mix on low speed for 3 minutes, then increase speed to medium.
4. Knead with the hook, stopping the mixer to add additional flour in 1/4-cup increments as needed, until the dough is very smooth and pliant.
5. The whole mixing process should take about 10 to 12 minutes.
6. Transfer the dough to an oiled bowl.
7. Cover tightly with plastic wrap, and let stand for 1 hour at room temperature.
8. You can store the dough, well wrapped, in the refrigerator for several days or in the freezer for up to two weeks.
9. Bring to room temperature before using.
10. (If its frozen, first defrost in the refrigerator.)

salt, water, extravirgin olive oil, redwine vinegar

Taken from cooking.nytimes.com/recipes/1015957 (may not work)