Crazy dough
Ingredients
200 gr. flour type “2” (semi-wholewheat)
50 ml. Extra virgin olive oil
80 ml. Lukewarm water
1 pinch of salt
Method
Knead the ingredients, working well with the hands and form a soft and even dough. Leave to rest for 1 hour, at room temperature, before rolling.
Roll with a rolling pin.
Ideal for savoury tarts, strudle, crackers, breadsticks, baskets….
Difficulty
