Phyllo Dough is an unleavened dough famous for its paper-thin layers and flaky texture. Unlike laminated doughs (puff pastry, croissant, and danish), whose layers depend on a large percentage of butter in the dough, phyllo has almost no fat. It is instead rolled into separate layers that are then stacked before baking. The dough ratio is 32 FLOUR : 12½ LIQUID : ½ FAT.
