2 cups unbleached flour
4 oz. silken tofu
1 Tbsp. extra virgin olive oil
1 Tbsp. extra virgin olive oil steeped with annatto
2 Tbsp. cold water
1/2 tsp. salt
• Combine all the ingredients in a free-standing mixer with a dough hook attachment. Set the mixer on its lowest setting and stir until a ball of dough forms. Continue mixing for another 5 minutes.
• Cover with plastic wrap and let rest in the refrigerator for 20 minutes.
• Roll out by hand or using a machine and shape as desired.
Makes 3 to 4 servings
