Recipe - Phyllo (Pastry)

1 One half pound Flour
1 teaspoon Baking powder
1 teaspoon Salt
Some water

Sift dry ingredients together. Add water enough to form a stiff
dough, as in making bread. Cover and set aside for One half hour. Take a
piece of the dough (size of an orange) and roll it out on a lightly
floured board. Be sure your (preferrably) wooden rolling pin is
lightly floured. Roll out in long, smooth strokes, reflouring pin as
necessary. Attempt a translucent look. Set aside the rolled pastry
sheet on a tablecloth. Repeat process. Setting aside each piece
separately. Store covered with a cloth in refigerator. ("Curing" time
is approximately 6 hours and then it willbe ready for use).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip