Vacuum gluten development has been used in commercial food production for ages. The same principles apply well to home meal prep. You can get a basic vacuum sealer for under $20: amzn.to/3xd2yUI
Pressure-sealing the dough creates gluten quickly. In 15~30 minutes your lean dough should be ready for hand-pulled noodles or chewy dumpling wraps, and in 2 hours or more you'll have sufficient gluten development that the dough passes the windowpane test!
Use this method for no knead phyllo, for easy strudel, baklava, or spanakopita. Or, for an even easier but very satisfying weekday dinner, make soft layered savory pancakes with them! Paratha, roti canai, scallion pancake, you pick the seasoning!