Pistachio baklava win

A batch of dough is prepared with one cup flour, 1/2 cup water, 1 tablespoon rice vinegar, 1/2 teaspoon salt, processed into a sticky ball.

The dough ball is measured in 1.25 oz balls, 10 balls each. A little extra dough discarded. Rested separately floured, covered.

As in the video linked at baklava fail the dough balls are kept dry with surface flour, rolled to discs, their surface flour replaced, rolled to uniform size, their surface flour replaced, stacked and rolled as one single circle, the individual layers able to slide due to fresh dry powder between layers. In this manner sticky dough made more pliable with vinegar is dried in stages while being rolled flat. The flour is not wasted, it is resifted and returned. The woman in the video manages two piles of flour, freshly sifted, and freshly moistened by coating the dough balls. The technique is clever and daring and fun.

It does not look it but there are actually ten layers. 

Did you think I would give up just because of one tiny fail?

I still do not understand what is intended here.

What is expected of this dough? It is made with butter inside it, oil in the dough helps make it tender, here butter is used, but not so much as with pie crust. Plus it is melted, it is part of the dough. 

Then each paper-thin layer coated with butter. 

How does it avoid turning into one thick piece while baking? Why doesn't all that butter amalgamate the whole thing into one? We are expecting the layers to toast separately within an excess of butter, and absorb the butter that toasted it, while it is made of the same butter. I am still a bit confused about phyllo. Compared with puff pastry where layers are kept carefully separate with cold butter, not melted butter, the exact opposite approach, the layers always distinct, kept so by cold, not so with phyllo. They are like opposites of extremes, or converses of the same thing in extremes.