17 minutes ago, rustwood said:
What flour did you use? I might have to try it. A food truck near my work sells wonderful byrek and I have tried making them myself, but the dough is completely different. I suspect this dough isn't exactly right either, but it looks like it would be a lot closer than my previous attempt.
I used Robin Hood Best for Bread flour. It has a protein content of 13.3% I believe.
I suspect that if byrek is anything like borek then you probably need something much closer to phyllo.
