Combine the flour, olive oil and vinegar – it will have the texture of oily, clumpy flour

Add one cup of warm water and combine it with the flour mixture. At this stage there will be unincorporated flour. Add about 1/8 cup of water at a time to the bowl and mix it in well. Once all the flour is incorporated into the dough stop adding water – generally you will use about 1 ¼ cups to 1 1/3 cups of water in total

Turn your dough onto your work surface and knead it for 5-10 minutes

Place the dough in a bowl, cover it with a clean damp towel (wet the towel completely and wring it out) and leave it to rest at room temperature for at least 1 hour (2 hours is better and 3-4 hours is even better)

Melt 130g of the butter and leave it to cool

Divide the dough into 2 equal balls and set one aside beneath the damp towel

Using a rolling pin, roll out the other ball of dough on a well floured work surface till a 40cm disc forms

Continue to dust the fillo sheet and your work surface with flour to ensure the fillo does not stick to your rolling pin or your work surface

Then using your fists and forearms gently raise the disc and carefully move it around in a circular movement - the disc should get bigger and bigger and bigger

You can also leave the fillo sheet on your work surface and gently lift the fillo with your hand and draw the fillo out with your hand and lay it back down again – continue to do this moving around the entire perimeter of the fillo sheet

If a hole forms do not fret, keep going

Stretch it till it is approximately 80cm in diameter

Baste the fillo sheet with the cooled melted butter, ensuring the entire sheet is covered – you will use approximately 2/3 of your melted butter

Then create a hole in the centre of the fillo sheet and from this central hole roll the fillo on to itself in an outwards direction, until you achieve one large, completely rolled fillo rope

Cut the rope at one point

Then using your two hands, alternating one if front of the other, hold on to the rope and gently squish the entire length of the rope

Take the cut ends of the rope and create 2 loose coils of the same size, that are attached at the base

Baste both of the coils with more butter and then lift, twist and place one of the coils on top of the other

Take your maksoksilo / plastri / rolling pin again and roll out the layered coils – you will see luscious layers of fillo oozing butter

Keep going until you achieve a large disc – approximately 25-30cm – that fits nicely into your fry pan and cook evenly in the pan

At this stage you can, vacuum pack and freeze your katoumari and then, without defrosting it, fry it to golden perfection

Melt 30g of butter on low-medium heat in a fry-pan before using a dough scraper to transfer the katoumari to the fry-pan – you may need to briefly raise the heat on the pan to bring the pan to the right temperature.

Cook the katoumari for approximately 15 minutes on both sides, on low-medium to medium heat to achieve a toasty, crunchy exterior and soft, fluffy interior

Move your pan around your element to ensure the entire katoumari surface browns evenly

When the katoumari is golden and crispy on both sides, transfer it onto baking paper and sprinkle it lightly with water – you will hear a little sizzle

Then using the baking paper fold the katoumari in onto itself to reveal all its layers – you can use your hands to do this too

Sprinkle it generously with sugar and ground cloves

Enjoy it warm! Kali Orexi kai Xronia Polla!!!!

Repeat this entire process with the other ball of dough!