2 c (8oz or 227g) Better Batter Gluten Free Flour
1 Tbsp Olive Oil
1 tsp salt
1-1 1/2 c water
Make a volcano with your mixed dry ingredients, and then add the water and oil
into the well in the center. With the tips of your fingers, add the
flour from the sides gradually. When only a little flour is left, if
the dough seems too dry add a little more water (don’t add too much,
because you want the dough to be firm but not sticky). Knead the dough
until it’s clearly elastic, adding a little flour during this process
if needed to keep the dough from sticking.
Form the dough into a ball and let it rest, tightly covered 30 minutes.
Roll, cut, fill and shape as desired. Let it rest for at least 1 hour before you cook it.