Filo dough

Mix all the ingredients in a bowl. Let the mixture rest for 15 minutes so that the flour absorbs the moisture well. Knead for 3 minutes and wrap with cling film and let stand for one hour in the refrigerator.

Knead the dough again and divide it into more or less equal portions (depending on the size you prefer, I got 16 portions by cutting it like a pizza, and then it was about the size of a dinner plate).

This is where the key comes now. Important: mix spelt flour and cornstarch in equal parts (about 150g in total). We are going to call this a mix.

Put mixture on the work surface. This is very important so that the dough does not stick. Take a portion and knead it with the rolling pin until it is as thin as possible (until you can't do it anymore), approximately the size of a small plate. Pour mixture on both sides and set aside. Repeat the procedure with a few more portions and place one on top of the other (I did it 5 by 5), with mixture in the middle so they don't stick together.

Now flatten again with the rolling pin. When they are all together again we can flatten until we can't do it anymore, and they will be the definitive size.

Now carefully separate sheet by sheet. Repeat the process until finished.

The one that you are not going to use at the moment can be stored and frozen, always with a mixture between sheets so that it does not stick.

And ready to fill with whatever you want. Very versatile. Fulfills the same use as an ultra-processed phyllo dough.