Can yeast be used without water If the dough only has flour and oil instead of water will it proof? And should I use the same amount of yeast as I would if using water? In the case that water is needed, what is the minimum proportion that will make the dough proof?

I'm working on a pastry recipe which ingredients are:


500 g flour
250 g sugar
250 ml EVOO
5 g ADY or 25 g fresh yeast
1 tbsp aniseed
1 tbsp cinnamon
Almonds


The “Tortas de Algarrobo” are andalusian olive oil cookies. The traditional recipe is the same the Arabs brought with them hundreds of years ago: sugar, cinnamon, aniseed, almonds, flour and oil, without any additives.
The list of ingredients for the ones I buy which are the ones I like and want to do is: flour, sugar, EVOO, aniseed, cinnamon, almonds and yeast.
When I do them I get a crunchy cookie but the ones I buy are tender, which makes me wonder if the yeast I use is working.
Yeast is a living organism that has basically been put into suspended animation by being dried out. Like all living organisms, water is critical to support life. 

Trying to use yeast without water will not work.