Greek filo pastry

• 125 g plain flour
• ¼ teaspoon salt
• ¼ cup

Combine the flour, salt and water into a dough. Knead until smooth then wrap in plastic film and leave to rest at room temperature for 1 hour. Cut dough in half. It should be soft, to ensure the filo will be very thin. Using plenty of extra flour to avoid sticking, roll dough through the machine repeatedly, each time reducing the setting by one notch, until you reach the thinnest setting, and t