Filo Pastry

  2 2/3 c  Unbleached flour                    2 tb Olive oil
      1 ts Salt                                     Cornstarch, for dusting
    1/2 c  Warm water                               -pastry board

  Sift flour and salt into bowl. Gradually add water to make a stiff
  dough. Turn onto pastry board.

  Place the oil in a bowl and spread a little of it on the palms of your
  hands. Knead the dough, gradually adding more oil until you have a
  smooth, elastic ball. Roll the ball of dough in the remaining oil to
  cover all sides. Place in a bowl, cover with a cloth, and allow to
  stand in a warm place for about 2 hours.

  Divide the dough into 10 parts and roll to 1/4-inch thickness on a
  pastry board dusted with cornstarch. Cover with a cloth and let set
  for 10 minutes.

  Cover a table or counter top with a smooth cloth and lift rolled
  dough onto it. Put your hands, palms down, under the dough and gently
  stretch the dough with the backs of your hands, working your way
  around the table until the dough is stretched as thin as tissue
  paper. For moist filo, using scissors, cut dough immediately into
  desired size pieces; if you prefer dry filo, allow it to stand for
  about 10 minutes before cutting.

  Yields 10 12x16-inch sheets.