1 c Whole wheat pastry flour
-(we’ve found it works much -better if half of this is Unbleached white) 1 pn Salt
1 ts Olive oil
1/4 c Water
Put it into a mixer with bread hooks or a food processor, and knead until really smooth. I suppose you could also do this by hand, but I haven’t tried it! We’ve also substituted 1/4 of the flour with kamut, buckwheat etc. to add extra flavor, and the recipe suggested that chopped spinach, herbs, or tomato paste could be added.
From astels@fsd.cpsc.ucalgary.ca (astels)