Music phyllo
30΄
Preparation Time
15΄
Waiting Time
1
Portions
1
Difficulty Level
Directions
We put the bread mixture in a small bowl, we add the lukewarm water and olive oil and we knead until we have a soft dough. We let our dough rest for 10-15 minutes. We roll out our dough in thin phyllos usinf our rolling pin, (1-2 mm thick phyllos). We bake at 180 ° C in a preheated oven for 20-25 minutes.
FOR THE DIP
We put in a bowl the yogurt, sun-dried tomato, garlic, basil and thyme, salt, pepper and we homogenize.
Chef: Ioannis Apostolakis
Ingredients
CALCULATE PORTIONS:
- 500 gr Country Bread Mix MILLS OF CRETE
- 500 gr Wholegrain Wheat Bread MILLS OF CRETE
- 2 tablespoons Extra Virgin Olive Oil ABEA
- 250 gr lukewarm water
FOR THE DIP
- 3 tablespoons Strained yogurt VERO CRETAN
- 2 tablespoons mashed sun-dried tomato
- 1 clove chopped garlic
- 1 teaspoon basil
- salt, pepper, thyme
Equipment
- Baking dish
- Large bowl
