Preparation

• Pour into a bowl:
  • the whole semolina;
  • a pinch of salt;
  • a pinch of sifted baking soda [adds fragrance];
  and mix with a silicone spatula.

  Pour into a graduated glass:
  • water [at room temperature: in the absence of butter, it need not be cold];
  • oil;
  and quickly emulsify the two liquids.

  Transfer the liquids into the bowl with the dry ingredients and knead with your hands until you get an elastic dough.

• Place the dough in a freezer bag and let it rest in the fridge for at least half an hour.

• Take the dough out of the fridge.

• Your whole grain shortcrust pastry without butter with olive oil is ready.

  

• Roll out the shortcrust pastry with a rolling pin to achieve a thin thickness [a few mm – maximum 5 mm].

• You can prepare:
  • savory pies;
  • galettes;
  • savory tarts;
  • calzones.

  Remember to:
  • prick the base with a fork in several places;
  • seal the edges well;
  • prick the cover with a fork in several places.

• • bresaola, cheese, and arugula.

• I set the oven as follows:
  • temperature 356°F fan mode;
  Temperature and times may vary from oven to oven and depending on the thickness of the shortcrust pastry.

  Heat the oven well.
  Bake for 20 minutes and check the cooking.

• • whole wheat dough for Ragusan scacce [in the yeast-free version];
  • yeast-free pan bread, thin and crunchy;
  • whole wheat light flatbread with oil, without yeast;
  • whole wheat pizza dough without yeast quick recipe.