Updated: May 8
A quick and easy ratio to follow:
1 CUP ALL PURPOSE FLOUR.
1 TSP OLIVE OIL.
1/2 TSP SALT.
WATER WILL BE ADDED AS NEEDED.
Use a large, wide wood or metal mixing bowl.
Mix together flour and salt. Then make a well in the middle.
Crack and empty egg into well.
Using a fork, whisk the egg, allowing the flour to gradually mix with the egg.
After a couple minutes the dough should appear flakey.
Start mixing the dough with your hands...
First make a ball (there will still be loose flour) then...
Knead: flatten with a push of your palms, then fold in half, then flatten again.
When excess flour stops absorbing into dough ball, add just a drizzle of water.
Repeat fold and flatten kneading process.
Dough ball should be pliable yet with a dry feel.
Dough is fully mixed when pushing into the top of dough ball produces a dent that slowly springs back.
If dough sticks to your fingers at this point, it’s too wet. If so, dust with flour and knead again until pressing on it does not stick to fingers.
Wrap dough ball in cloth and let sit at room temperature for about 40 mins to an hour.