Homemade Phyllo - Ouzo & Olive Oil

Add the flour and salt to a large bowl. Whisk to combine.
750 grams flour, ½ tbsp salt
Add the water, olive oil, and vinegar to the flour mixture. Mix by hand until combined. The mixture will be slightly crumbly at this stage.
340 mL water, 120 mL olive oil, 30 mL red wine vinegar
Turn out dough to a clean working surface and knead by hand for 5 minutes until the dough is smooth.
Place dough in a clean bowl, cover with a kitchen towel, and let rest for 30 minutes.

Divide the dough into 6 equal pieces (a little less than 200g each).
Working with one piece at a time, place on a well-floured work surface. Use a rolling pin to roll to your desired thickness, dusting with flour as necessary to prevent sticking.

Attach the pasta roller attachment to your stand mixer. Set pasta roller to the thickest setting.
Take 50g of dough and feed through the pasta roller on low speed. Repeat on the same setting 3-4 times.
Stop the mixer and change the thickness setting by one level. Pass the dough through the roller at this setting 3-4 times on low speed.
Continue this process until you reach the thinnest setting. If the dough sticks to the pasta roller, lightly flour both sides and continue the rolling process.

Generously flour each sheet of phyllo before folding it.
To use the same day: Cover with a kitchen towel to prevent the phyllo from drying out while you roll the remaining dough.
To store for later use: Place folded phyllo in the freezer. Once the sheets are mostly frozen, place in a sealed container or food storage bag. When ready to use, thaw frozen phyllo sheets at room temperature for 30 minutes.