Phyllo dough (Jufki)

All purpuses


Mix the ingredients to make dough. Divide into pieces and shape balls. Roll them to make thinner layers, continuously strewing them with flour. The phyllo dough is laid on large sheets to dry. When dry (start breaking on their own), collect them in cloth bags and leave at a dry place. They are best to be prepared at hot weather in August.



  • 5 kg ALL-PURPOSE white flour
  • 30 eggs
  • 1 liter milk
  • 1 teaspoon salt