Dough for Erbazzone

1. 1

   Put the 2 cups flour and the salt in the food processor fitted with the metal blade.

2. 2

   Pulse a few seconds to aerate.

3. 3

   Mix the oil with 1/3 cup cold water in a spouted measuring cup.

4. 4

   With the processor running, pour the liquid through the feed tube and process about 30 seconds, until a soft dough forms and gathers on the blade.

5. 5

   If the dough is not gathering on the blade, it is probably too dry.

6. 6

   Add more water, in small amounts, until you have a smooth, very soft dough.

7. 7

   Turn the dough out onto a lightly floured surface, and knead by hand for a minute, until its smooth and soft.

8. 8

   Pat into a rectangle, and wrap in plastic wrap.

9. 9

   Let rest at room temperature for 1/2 hour.

10. 10

    (The dough can be refrigerated for up to a day, or frozen for a month or more.

11. 11

    Defrost in the refrigerator, and return to room temperature before rolling.)

* Per serving · 4 servings · Values may vary.

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