Create a well in some all-purpose dough, then add olive oil, salt, white wine vinegar and warm water. Mix with your fingers until it just comes together and knead until smooth, supple and soft, or about 5 minutes. Wrap in plastic and leave at room temp for at least an hour. Measure into precise 20 gram balls of dough, then flatten each in a mixture of cornstarch and flour, to a size of 5 to 6 inches. Layer each flattened dough and stack. Then roll gently the entire stack to roughly double the size, adding more cornstarch mixture as needed. Wrap in parchment and plastic and store or freeze! Get the recipe for Homemade Phyllo (or Filo) Dough.