About 5 double hands of flour, not too full, 1 egg white, little bit of salt, about 0.5 dl of oil and add lukewarm water at the end. Stir it all to get medium hard dough.
Put dough on working desk with flour on it and make it well with your hands until it becomes smooth. Then divide it into 4 parts, respectively, make it good, put it on plate with flour, put oil on it and cover with rag.
Leave the dough to stand for half an hour, 45 minutes top.
After “resting”, take one small ball, leave the others covered, put it on the table with flour on it and put flour on the dough too. Threat the dough with wooden rolling pin and then begin with rolling it.
Put again flour on already treated dough and then wind it around rolling pin. With your fingers slightly roll the rolling pin forward and back, lingering the dough along the rolling pin on the left and the right side at the same time. Watch it not to press too hart so that the dough doesn’t stick on it.
When you do the first rolling, about 4-5 moves up and down, turn the rolling pin with winded dough for 90” and roll it out.
Put the flour on the dough. Put the rolling pin on the edge of the dough parallel to you and begin to wind up. Repeat the rolling, turning the dough for 90”, rolling out, and don’t forget to put flour every time on the dough and under it.
When you rolled the dough enough, don’t roll with rolling pin any more, put it over the rolling pin to hang on both sides equally. Put your hand just under the rolling pin and slightly linger the dough along one side of the rolling pin, and then along the other.
Be careful to linger the phyllo dough with your knuckles, so your palm and your fingers are rotated down. Put the dough back on the table – spread it. It will be oval shaped because you lingered it on two opposite ends.
Then again put the dough over the rolling pin so that the narrow side is laid on the rolling pin. Linger it again on the rolling pin and then spread it on the table.
If you are afraid that you will break through the phyllo dough with your fingers, then don’t linger it on the rolling pin but instead swing couple of times left-right with rolling pin with dough on it (the top of rolling pin is pointed at you). Dough will extend in length. Spread the dough on the table holding the rolling pin in the same position i.e. perpendicular to you, from left to right (or opposite). Now put the rolling pin parallel to you and transfer the dough, wider side of the dough on the rolling pin. Put the rolling pin perpendicular to you again, swing couple of times again, spread the dough on the table.
Repeat this for couple of times, i.e. until the dough can’t fit on to the rolling pin anymore.
Now, phyllo dough should be lingered with your hands. Put the floured rolling pin on the dough to make pressure on the dough so it doesn’t move while you linger it.
After that linger the dough with your hands, carefully so it doesn’t break and never put your hands under the dough with your palms up, they must always be turned down. On that way your fingers will never break through thin dough. Of course, put all the jewelry of you.
The edges usually stay thicker, that should be taken off. Cut the edges with the knife, or with your fingers, then take off thick part as you roll the thread, it should separate by itself. If it’s not working, take it off with a knife.
For baklava, phyllo dough should be dried, but watch out so it doesn’t get too dry, so shred it on bigger casserole.