1) Sieve flour and salt into a large bowl. Mix in the oil by rubbing it with your fingers. Gradually mix in 1 cup of water or the eggs with 1/2 cup of water.

2) Knead the dough on a floured pastry board until it is smooth and elastic. If necessary, add more flour to make it stiff. Cover and leave to rest for 30 minutes.

2) Divide dough into 8 balls. Flatten each ball with a thin rolling pin on a floured pastry board and roll out to less than 1/8 inch thick. If you want a very thin pastry sheet, roll each phyllo round the rolling pin and roll it lightly backwards and forwards until it becomes, not paper thin, but very thin. Use as required.