One of the nice things about this dough is how easy it is to prepare and store. You just mix it up, let it sit for an hour, and it’s ready to use. Or, you can refrigerate it until you’re ready to use it, up to several days.
11 ounces (2 cups) all-purpose (AP) flour
1 tsp baking powder
1/2 tsp salt
1 large egg, lightly beaten
4 ounces (1/2 cup) vegetable oil (very soft rendered chicken fat [schmalz], if you can find it, is even better)
1 tsp vinegar
4 ounces (1/2 cup) lukewarm water
Whisk together your dry ingredients, beat the egg in a small bowl, and combine the vegetable oil, vinegar and water in a separate bowl or measure. Make a well in the center of the dry ingredients and pour in the beaten egg and the wet ingredients. Bring the dough together with a spatula, then knead lightly into a ball. Cover the bowl with plastic wrap and let the dough sit for an hour at room temperature to relax and hydrate.