In a medium bowl, combine flour, salt, lemon juice, vinegar, and olive oil. Add boiling water and stir until a dough forms.

Turn dough onto a work surface and knead for 15 to 20 minutes.

Wrap in plastic and refrigerate overnight.

Divide dough into 8 pieces. Using a pasta machine, roll dough through successively thinner settings until you reach the thinnest setting.

Use as you would commercial phyllo dough.