I know that flour can absorb about 60% of its weight in water.
Hence, the 5/3 flour to water ratio when making bread
How much oil can flour absorb?
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You have misunderstood the article you linked. There is no such thing as "how much flour can absorb" in general, so your question is unanswerable. You can make a mixture of flour and water (or flour and oil) in any ratio you want, except for some very low ratios (one drop of water in a kilogram of flour won't give you a kilogram of dough).
What the article refers to is "farinograph water absorption", a rheological property of flour which can be used by bakers to adjust their recipes for a given batch of flour. It is defined by an ISO standard as the amount of water which is needed to get 100 g of flour to the consistency of 500 farinograph units.
This makes the FWA simply a technical unit. It is informative for bakers, but it is not the maximal amount of water which flour can absorb.
As far as I know, nobody has created an analog unit for oil absorption. And if it exists, it would still not be reflective of a putative maximum amount of oil that can be "absorbed" by flour. So your question is not answerable.