18 Simple Flour and Water Recipes for Beginners

Maybe you’ve stared into your pantry, wondering what to make with just flour and water—surprise! These humble ingredients unlock a world of easy, comforting dishes. From fluffy flatbreads to silky pasta, we’ve gathered 18 simple recipes perfect for beginners. Get ready to whip up delicious meals without a fuss. Let’s dive in and discover how versatile your kitchen staples can be!

Homemade Flatbread with Flour and Water

My kitchen counter has seen more failed dough experiments than I care to admit, but this simple flatbread recipe changed everything for me when I discovered it during a pantry-cleaning session last winter. Making flatbread with just flour and water feels like kitchen magic—it’s the kind of humble, no-fuss staple that turns weeknight dinners into something special without any fancy ingredients.

Ingredients

For the dough:

• 2 cups all-purpose flour
• 3/4 cup warm water (about 110°F)
• 1 teaspoon salt

For cooking:

• 2 tablespoons olive oil
• Additional flour for dusting

Instructions

1. Combine 2 cups all-purpose flour and 1 teaspoon salt in a large mixing bowl.
2. Gradually pour in 3/4 cup warm water while stirring with a fork until shaggy dough forms.
3. Tip: Use water that feels warm but not hot to the touch—around 110°F—to help activate the gluten without killing it.
4. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
5. Divide the dough into 4 equal portions and roll each into a ball.
6. Cover the dough balls with a damp kitchen towel and let rest for 30 minutes.
7. Tip: Don’t skip the resting period—it allows the gluten to relax, making the dough easier to shape.
8. Heat a cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
9. Lightly dust your work surface with additional flour and roll one dough ball into an 8-inch circle about 1/8-inch thick.
10. Brush one side of the flatbread with olive oil using a pastry brush.
11. Place the flatbread oil-side down in the hot skillet and cook for 2-3 minutes until bubbles form and the bottom develops golden brown spots.
12. Brush the top side with olive oil, then flip and cook for another 2 minutes until both sides are cooked through.
13. Tip: Press down gently with a spatula while cooking to ensure even browning and help those characteristic bubbles form.
14. Repeat the rolling and cooking process with the remaining dough balls.

That warm, slightly chewy texture with those perfect charred spots makes this flatbread irresistible straight from the skillet. The beauty of this recipe lies in its versatility—I love tearing pieces to scoop up hummus or using them as makeshift pizza crusts for quick weeknight dinners. They’re sturdy enough to hold generous toppings yet tender enough to melt in your mouth, proving that sometimes the simplest ingredients create the most satisfying results.

Basic Flour and Water Pizza Dough

Every time I make this pizza dough, I’m reminded of my first apartment kitchen where flour dusted every surface and my cat would watch curiously from the doorway. This basic flour and water dough has become my go-to for quick weeknight pizzas when I want something homemade but don’t have hours to spare.

Ingredients

• For the dough:
  • 3 cups all-purpose flour
  • 1 ¼ cups warm water (110°F)
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon olive oil
• For dusting:
  • ¼ cup all-purpose flour

Instructions

1. Combine 1 ¼ cups warm water (110°F) and 2 ¼ teaspoons active dry yeast in a large bowl.
2. Let the yeast mixture sit for 5 minutes until foamy and bubbly.
3. Add 3 cups all-purpose flour and 1 teaspoon salt to the yeast mixture.
4. Mix with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic.
6. Drizzle 1 tablespoon olive oil over the dough and coat evenly.
7. Place the dough in a clean, oiled bowl and cover with a damp kitchen towel.
8. Let the dough rise in a warm place for 1 hour until doubled in size.
9. Punch down the dough to release air bubbles.
10. Divide the dough into two equal portions on a surface dusted with ¼ cup all-purpose flour.
11. Roll each portion into a 12-inch circle about ¼-inch thick.
12. Transfer the dough circles to pizza pans or baking sheets.
13. Preheat your oven to 475°F.
14. Add your desired toppings to the prepared dough.
15. Bake for 12-15 minutes until the crust is golden brown and the edges are crisp.

What I love most about this dough is its satisfying chewiness and the way it develops tiny air pockets during baking. The crust turns out crisp on the bottom yet tender inside, perfect for holding generous toppings without getting soggy. Try making personal-sized pizzas for a fun family dinner where everyone can customize their own creation.

Easy Flour and Water Tortillas

Every time I make these tortillas, I’m reminded of my grandmother’s kitchen—the warm smell of flour filling the air, the simple joy of creating something from scratch with just two basic ingredients. It’s a recipe I turn to on busy weeknights when I want something homemade but don’t have the energy for complicated cooking, and honestly, the results always feel a little bit magical.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 3/4 cup warm water (about 110°F)
• For rolling and cooking:
  • 1/4 cup all-purpose flour (for dusting)
  • 1 tablespoon vegetable oil (for the skillet)

Instructions

1. Place 2 cups all-purpose flour in a large mixing bowl.
2. Pour 3/4 cup warm water (110°F) into the flour gradually, stirring with a fork as you add it.
3. Knead the mixture by hand on a lightly floured surface for 5 minutes, until the dough is smooth and elastic—this develops the gluten for stretchier tortillas.
4. Divide the dough into 8 equal-sized balls, rolling each between your palms to form smooth rounds.
5. Cover the dough balls with a damp kitchen towel and let them rest for 15 minutes at room temperature to relax the gluten.
6. Lightly dust your work surface and rolling pin with 1/4 cup all-purpose flour.
7. Roll one dough ball into a thin, 8-inch circle, flipping and rotating it occasionally to maintain an even thickness.
8. Heat a non-stick skillet over medium-high heat (375°F) and brush it with 1 tablespoon vegetable oil.
9. Cook the rolled tortilla for 45–60 seconds, until bubbles form on the surface and the bottom develops light golden spots.
10. Flip the tortilla using a spatula and cook for another 30–45 seconds, pressing gently with the spatula to encourage puffing.
11. Transfer the cooked tortilla to a plate and cover it with a clean kitchen towel to keep it soft and pliable.
12. Repeat the rolling and cooking process with the remaining dough balls, stacking the finished tortillas under the towel.

Light and tender with just the right amount of chew, these tortillas have a subtle floury flavor that pairs beautifully with everything from breakfast scrambles to spicy chicken fillings. I love using them for quick quesadillas or tearing them into pieces to scoop up hearty bean stews—they’re so versatile, you’ll find yourself making them again and again.

Classic Flour and Water Crepes

Venturing into my kitchen this morning, I realized I was craving something simple yet elegant – the kind of breakfast that feels fancy but requires minimal ingredients. I always keep flour and water on hand for moments like these, when a craving for delicate, paper-thin crepes strikes without warning.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 1/4 cups water
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
• For cooking:
  • 1 tablespoon vegetable oil

Instructions

1. Combine 1 cup all-purpose flour and 1/4 teaspoon salt in a medium mixing bowl.
2. Gradually whisk in 1 1/4 cups water until the batter becomes completely smooth with no lumps visible.
3. Stir in 2 tablespoons melted butter until fully incorporated into the batter.
4. Let the batter rest at room temperature for exactly 15 minutes to allow the flour to hydrate properly.
5. Heat a 10-inch non-stick skillet over medium heat (350°F) for 2 minutes until evenly warm.
6. Brush the skillet with 1 teaspoon vegetable oil using a pastry brush.
7. Pour 1/4 cup batter into the center of the hot skillet.
8. Immediately tilt and rotate the skillet to spread the batter into a thin, even circle covering the entire bottom surface.
9. Cook for 60-90 seconds until the edges begin to lift and the bottom develops light golden spots.
10. Slide a thin spatula under the crepe and flip it carefully.
11. Cook the second side for 45-60 seconds until lightly browned.
12. Transfer the cooked crepe to a plate and repeat the process with remaining batter, brushing the skillet with more oil as needed.

Amazingly, these flour and water crepes achieve a delicate, slightly chewy texture that holds up beautifully to both sweet and savory fillings. The subtle butter flavor shines through without overwhelming other ingredients, making them perfect for rolling with fresh berries or folding around scrambled eggs and herbs. I love how the edges become slightly crisp while the center remains tender – it’s that textural contrast that keeps me making these simple crepes again and again.

Flour and Water Dumpling Wrappers

Nothing transports me back to my grandmother’s kitchen quite like the simple magic of flour and water transforming into perfect dumpling wrappers. I remember watching her hands work the dough with such effortless grace while she’d tell stories about learning this same technique from her mother in their tiny apartment kitchen. Even now, whenever I make these wrappers, I can’t help but smile thinking about how this humble combination has connected generations of home cooks.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 3/4 cup warm water (110°F)
• For dusting:
  • 1/4 cup additional all-purpose flour

Instructions

1. Place 2 cups all-purpose flour in a large mixing bowl.
2. Create a well in the center of the flour using your fingers.
3. Pour 3/4 cup warm water (110°F) into the flour well.
4. Use a fork to gradually incorporate the flour into the water until shaggy dough forms.
5. Transfer the dough to a lightly floured surface dusted with some of the additional 1/4 cup flour.
6. Knead the dough for 8-10 minutes until it becomes smooth and elastic.
7. Test the dough’s readiness by pressing your thumb into it—it should spring back slowly.
8. Form the dough into a smooth ball.
9. Place the dough ball in a clean bowl and cover it with a damp kitchen towel.
10. Let the dough rest at room temperature for exactly 30 minutes.
11. Divide the rested dough into 4 equal portions using a bench scraper.
12. Roll one portion into a log about 1 inch in diameter.
13. Cut the log into 1-inch pieces using a sharp knife.
14. Lightly dust each piece with flour from the remaining 1/4 cup.
15. Use a rolling pin to roll each piece into a 3-inch circle, rotating frequently to maintain even thickness.
16. Stack the finished wrappers between sheets of parchment paper to prevent sticking.

Zesty fillings absolutely shine when wrapped in these tender, chewy homemade wrappers that have just the right amount of toothsome bite. I love using them for potstickers that develop that perfect crispy bottom when pan-fried, or for delicate soup dumplings that hold their shape beautifully in steaming broth. The slight irregularity of hand-rolled wrappers gives each dumpling its own charming character, making every batch feel uniquely homemade in the best way possible.

Simple Flour and Water Noodles

Whenever I’m craving something comforting yet incredibly simple, these flour and water noodles are my go-to recipe. There’s something magical about how just two basic ingredients can transform into such satisfying strands of pasta, and I love how this recipe reminds me of my grandmother’s kitchen where she’d whip up noodles from scratch on busy weeknights.

Ingredients

• For the dough: 2 cups all-purpose flour
• For the dough: 1/2 cup water

Instructions

1. Place 2 cups all-purpose flour in a large mixing bowl, creating a well in the center.
2. Slowly pour 1/2 cup water into the flour well while mixing with your other hand. Tip: The water should be at room temperature for easier dough formation.
3. Knead the mixture for 8-10 minutes until it forms a smooth, elastic ball that springs back when poked.
4. Cover the dough with a damp kitchen towel and let it rest for 30 minutes at room temperature.
5. Divide the rested dough into 4 equal portions on a lightly floured surface.
6. Roll each portion into a thin rectangle about 1/8-inch thick using a rolling pin. Tip: Rotate the dough frequently to maintain even thickness.
7. Fold each rolled-out rectangle into thirds, like a letter, then slice crosswise into 1/4-inch wide strips.
8. Unfold the sliced strips gently to separate the individual noodles.
9. Bring a large pot of salted water to a rolling boil at 212°F.
10. Drop the fresh noodles into the boiling water and cook for 3-4 minutes until they float to the surface. Tip: Taste one noodle to ensure it’s cooked through but still slightly firm.
11. Drain the noodles immediately in a colander, reserving 1/4 cup of pasta water if planning to sauce them.

Vibrantly simple yet surprisingly satisfying, these noodles have a wonderfully chewy texture that holds up beautifully to any sauce. Their neutral flavor makes them incredibly versatile – I love tossing them with garlic butter or pairing them with a rich mushroom ragù for a comforting meal that always hits the spot.

Flour and Water Chapati Bread

Very few things transport me back to my grandmother’s kitchen like the simple scent of fresh chapati cooking on the griddle. I remember watching her hands, dusted with flour, work the dough with a rhythm that felt both ancient and deeply comforting. Making this bread always feels like a small, warm hug from the past.

Ingredients

• For the Dough:
  • 2 cups all-purpose flour
  • 3/4 cup warm water (about 110°F)
  • 1/2 teaspoon salt
• For Rolling and Cooking:
  • 1/4 cup all-purpose flour (for dusting)
  • 2 tablespoons vegetable oil

Instructions

1. Combine 2 cups of all-purpose flour and 1/2 teaspoon of salt in a large mixing bowl.
2. Gradually pour 3/4 cup of warm water (110°F) into the flour mixture while stirring with a fork. Tip: The water should feel warm but not hot to the touch to activate the gluten properly without killing it.
3. Mix until a shaggy dough forms and no dry flour remains in the bowl.
4. Transfer the dough onto a clean, flat surface lightly dusted with some of the 1/4 cup of flour.
5. Knead the dough vigorously for 8-10 minutes until it becomes very smooth and elastic. Tip: The dough is ready when it springs back slowly after you press a finger into it.
6. Shape the kneaded dough into a smooth ball.
7. Lightly coat the dough ball with 1 tablespoon of vegetable oil to prevent a skin from forming.
8. Place the oiled dough ball back in the bowl, cover the bowl with a damp kitchen towel, and let it rest for 30 minutes.
9. After resting, divide the dough into 8 equal-sized pieces, rolling each into a smooth ball.
10. Lightly dust your work surface with more of the reserved flour.
11. Take one dough ball and, using a rolling pin, roll it out into a thin, round circle about 8 inches in diameter. Tip: Rotate the dough a quarter turn after each roll to help maintain a round shape.
12. Heat a dry skillet or griddle over medium-high heat (about 400°F) until a drop of water sizzles and evaporates instantly.
13. Place one rolled-out chapati onto the hot, dry skillet.
14. Cook for about 30-45 seconds, or until you see small bubbles forming on the surface and the bottom has light brown spots.
15. Flip the chapati using tongs or a spatula.
16. Cook the second side for another 30 seconds, or until it develops light brown spots.
17. Optional: For a puffier chapati, use a clean kitchen towel to gently press around the edges of the bread immediately after the first flip—this can encourage steam to puff it up.
18. Remove the cooked chapati from the skillet and immediately brush its surface lightly with the remaining 1 tablespoon of vegetable oil.
19. Repeat the rolling and cooking process with the remaining dough balls.
20. Stack the cooked, oil-brushed chapatis on a plate and cover them with a clean kitchen towel to keep them soft and warm until serving.

When you tear into a fresh chapati, you’ll find it wonderfully soft and pliable, with a subtle, toasty wheat flavor that’s incredibly versatile. I love using them to scoop up hearty curries or even wrapping them around scrambled eggs for a quick, satisfying breakfast. Their simple, warm character makes any meal feel just a little bit more special.

Quick Flour and Water Pancakes

Craving pancakes but realizing you’re out of eggs and milk? I’ve been there more times than I’d like to admit, usually on lazy Sunday mornings when the pantry seems determined to thwart my breakfast plans. That’s when I discovered these magical flour and water pancakes that have become my go-to emergency breakfast solution. They’re surprisingly delicious and proof that sometimes the simplest ingredients create the most satisfying results.

Ingredients

For the pancake batter:

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup cold water

For cooking:

• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter

Instructions

1. Combine 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a medium mixing bowl.
2. Whisk the dry ingredients together for 30 seconds to ensure even distribution of the baking powder.
3. Pour 1 cup cold water into the dry ingredients while whisking continuously to prevent lumps from forming.
4. Mix the batter until just combined, being careful not to overmix—a few small lumps are perfectly fine and will result in fluffier pancakes.
5. Heat a non-stick skillet or griddle over medium heat (350°F) for 2 minutes until a drop of water sizzles immediately when it hits the surface.
6. Add 1 tablespoon vegetable oil to the hot skillet and swirl to coat the entire cooking surface evenly.
7. Pour 1/4 cup portions of batter onto the hot skillet, leaving 2 inches between each pancake to allow for spreading.
8. Cook the pancakes for 2-3 minutes until bubbles form across the entire surface and the edges appear set and slightly dry.
9. Flip each pancake using a thin spatula and cook for another 1-2 minutes until the second side is golden brown.
10. Transfer the cooked pancakes to a wire rack instead of stacking them—this prevents steam from making them soggy and keeps them crisp.
11. Repeat the cooking process with the remaining batter, adding the remaining 1 tablespoon vegetable oil and 2 tablespoons unsalted butter to the skillet as needed to prevent sticking.
12. Serve the pancakes immediately while still warm for the best texture and flavor.

Amazingly light and slightly crisp around the edges, these pancakes have a delicate texture that pairs beautifully with maple syrup soaking into every bite. I love serving them with fresh berries that burst with juice against the warm surface, creating little pockets of fruity sweetness throughout each forkful.

Flour and Water Roti

Last week, I found myself staring at an almost-empty pantry with dinner time fast approaching—just flour, water, and a stubborn determination not to order takeout again. That’s when I rediscovered the humble magic of flour and water roti, a flatbread so simple yet so satisfying it’s become my go-to rescue recipe.

Ingredients

• For the dough: 2 cups all-purpose flour
• For the dough: 3/4 cup warm water (110°F)
• For rolling: 1/4 cup all-purpose flour (for dusting)
• For cooking: 1 tablespoon vegetable oil

Instructions

1. Place 2 cups all-purpose flour in a large mixing bowl.
2. Gradually pour in 3/4 cup warm water (110°F) while stirring with a fork. Tip: The water temperature matters—too hot kills the gluten, too cold makes the dough tough.
3. Knead the mixture for 8 minutes until it forms a smooth, elastic ball that springs back when poked.
4. Cover the dough with a damp kitchen towel and let it rest for 30 minutes at room temperature.
5. Divide the rested dough into 8 equal-sized balls. Tip: Weigh them for perfectly even rotis.
6. Lightly dust your work surface with some of the 1/4 cup reserved flour.
7. Roll each ball into a thin, 6-inch circle using a rolling pin, rotating frequently to maintain an even shape.
8. Heat a cast-iron skillet over medium-high heat (400°F) for 2 minutes until a drop of water sizzles immediately.
9. Place one rolled roti in the dry skillet and cook for 45 seconds until small bubbles form on the surface.
10. Flip the roti using tongs and cook the second side for 30 seconds.
11. Drizzle 1/4 teaspoon vegetable oil around the edges of the roti. Tip: Use a pastry brush to spread it evenly for consistent browning.
12. Press down gently with a spatula and cook for another 15 seconds until golden spots appear.
13. Transfer the cooked roti to a plate and cover with a clean cloth to keep warm while repeating with remaining dough.

But what truly surprises people is how these simple ingredients transform—the roti emerges slightly chewy with a delicate, paper-thin texture that’s perfect for scooping up curries or wrapping around spiced vegetables. I love tearing off warm pieces to dip into hummus or folding them around scrambled eggs for a quick breakfast wrap that feels anything but basic.

Flour and Water Fry Bread

Remember that time I discovered the simplest, most satisfying bread recipe during a camping trip? Flour and Water Fry Bread has been my go-to ever since—it’s rustic, versatile, and comes together with just two pantry staples, making it perfect for spontaneous baking sessions when you crave something warm and homemade.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1 cup warm water (about 110°F)
• For frying:
  • 1 cup vegetable oil

Instructions

1. Combine 2 cups all-purpose flour and 1 cup warm water in a large mixing bowl.
2. Stir the mixture with a wooden spoon until a shaggy dough forms, about 1 minute.
3. Knead the dough on a lightly floured surface for 3–4 minutes until smooth and elastic.
4. Divide the dough into 4 equal pieces and shape each into a ball.
5. Cover the dough balls with a damp kitchen towel and let rest for 15 minutes.
6. Heat 1 cup vegetable oil in a 10-inch skillet over medium heat until it reaches 350°F on a thermometer.
7. Roll one dough ball into a 6-inch circle, about ¼-inch thick, using a rolling pin.
8. Gently slide the dough circle into the hot oil and fry for 2 minutes.
9. Flip the bread using tongs when the bottom is golden brown with small bubbles.
10. Fry the second side for 1–2 minutes until uniformly golden and puffed.
11. Transfer the cooked bread to a paper towel-lined plate to drain excess oil.
12. Repeat steps 7–11 with the remaining dough balls.

Versatile and delightfully chewy, this fry bread boasts a crisp exterior that gives way to a soft, airy interior. I love tearing it warm and drizzling it with honey for a sweet treat, or using it as a base for savory toppings like chili or beans—it’s the blank canvas your meal deserves.

Flour and Water Sourdough Starter

Zesty as it sounds, creating a sourdough starter from just flour and water feels like kitchen magic every time I do it. I remember my first attempt years ago—I was convinced I’d messed it up, but that bubbly, tangy jar became my trusty sidekick for countless loaves. If you’ve ever wanted to dive into sourdough baking, this simple starter is your golden ticket.

Ingredients

• For Day 1:
  • 1/2 cup all-purpose flour
  • 1/4 cup lukewarm water (about 75°F)
• For Days 2–7:
  • 1/2 cup all-purpose flour (daily)
  • 1/4 cup lukewarm water (about 75°F, daily)

Instructions

1. Combine 1/2 cup all-purpose flour and 1/4 cup lukewarm water in a clean glass jar on Day 1.
2. Stir the mixture with a spatula until no dry flour remains.
3. Loosely cover the jar with a lid or cloth and let it rest at room temperature (68–75°F) for 24 hours.
4. Check for small bubbles on Day 2; this indicates fermentation has started.
5. Discard half of the starter (about 1/2 cup) to maintain a manageable size.
6. Add 1/2 cup all-purpose flour and 1/4 cup lukewarm water to the remaining starter.
7. Stir thoroughly until the mixture is smooth and fully combined.
8. Re-cover the jar and let it sit for another 24 hours at room temperature.
9. Repeat steps 5–8 daily for 5–7 days, watching for a doubling in volume and a sour, yeasty aroma.
10. Test readiness by dropping a spoonful of starter in water; if it floats, it’s active and ready to use.

So bubbly and alive, this starter develops a tangy depth that’s perfect for crusty bread or fluffy pancakes. I love using it in waffle batter for a subtle sour kick that pairs wonderfully with maple syrup. Store it in the fridge and feed it weekly to keep your sourdough dreams alive.

Flour and Water Pita Bread

Haven’t we all had those moments staring into the pantry, realizing we’re out of bread but craving something warm and homemade? I found myself in exactly that situation last Tuesday, which led me to develop this incredibly simple flour and water pita bread that’s become my new go-to. Honestly, I was skeptical at first about just two ingredients, but the results will absolutely blow you away.

Ingredients

For the dough:

• 3 cups all-purpose flour
• 1 ¼ cups warm water (110°F)

Instructions

1. Place 3 cups all-purpose flour in a large mixing bowl.
2. Create a well in the center of the flour with your fingers.
3. Pour 1 ¼ cups warm water (110°F) into the flour well.
4. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
5. Transfer the dough to a lightly floured surface.
6. Knead the dough for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back slowly when poked.
7. Divide the dough into 8 equal pieces using a bench scraper.
8. Roll each piece into a smooth ball with your palms.
9. Cover the dough balls with a damp kitchen towel.
10. Let the dough rest for 30 minutes at room temperature.
11. Preheat a cast iron skillet over medium-high heat for 5 minutes.
12. Roll one dough ball into a ¼-inch thick circle using a rolling pin. Tip: Roll from the center outward, rotating the dough frequently for even thickness.
13. Place the rolled dough circle directly onto the hot, dry skillet.
14. Cook for 60 seconds until bubbles form and the bottom develops light brown spots.
15. Flip the pita using tongs.
16. Cook the second side for 45-60 seconds until puffed and cooked through. Tip: Don’t be tempted to press down on the pita while cooking—this prevents proper puffing.
17. Transfer the cooked pita to a clean kitchen towel.
18. Wrap the pita in the towel to keep warm and soft.
19. Repeat steps 12-18 with remaining dough balls.

Getting these pitas off the skillet and watching them puff up never gets old—the texture is wonderfully chewy with those perfect air pockets that just beg to be stuffed. I love tearing them warm from the towel and dipping them in hummus, or using them as the base for the most incredible breakfast sandwiches the next morning.

Flour and Water Biscuits

During my early baking days, I once tried to make biscuits with a dozen ingredients and ended up with hockey pucks—that’s when I discovered the magic of keeping things simple. These flour and water biscuits are my go-to when I want something quick, rustic, and satisfying without fussing over pantry staples.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup cold water
• For baking:
  • 1 tbsp all-purpose flour (for dusting)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place 2 cups of all-purpose flour in a large mixing bowl.
3. Gradually pour 1/2 cup of cold water into the flour while stirring with a fork. Tip: Using cold water helps keep the dough firm and prevents over-activating the gluten, which can make biscuits tough.
4. Mix until the dough just comes together and no dry flour remains—do not overwork it.
5. Lightly dust a clean surface with 1 tbsp of all-purpose flour.
6. Turn the dough out onto the floured surface and gently pat it into a 1-inch thick rectangle. Tip: Patting instead of rolling minimizes handling, ensuring tender biscuits.
7. Cut the dough into 6 equal squares using a sharp knife or bench scraper.
8. Arrange the biscuits on the prepared baking sheet, spacing them 1 inch apart.
9. Bake for 12–15 minutes, or until the tops are lightly golden and the edges feel firm to the touch. Tip: Check at 12 minutes—if they sound hollow when tapped, they’re done.
10. Transfer the biscuits to a wire rack to cool for 5 minutes before serving.

These biscuits emerge with a crisp, flaky crust and a soft, airy interior that’s perfect for sopping up soups or slathering with jam. I love splitting them warm and topping them with a drizzle of honey for a humble dessert that feels like a hug.

Flour and Water Crackers

Crafting homemade crackers has become my latest kitchen obsession, especially since discovering how simple they are to make with just flour and water. I first tried this recipe during a pantry-cleaning session when I realized I had all the basics on hand, and now I whip up a batch whenever I want a satisfying crunch without a trip to the store. There’s something so rewarding about pulling these crisp, golden crackers from the oven—they’re perfect for snacking, soups, or cheese boards, and I love that I can control exactly what goes into them.

Ingredients

– For the dough: 1 cup all-purpose flour, 1/3 cup water, 1/4 tsp salt, 1 tbsp olive oil
– For finishing: 1 tsp coarse sea salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup all-purpose flour and 1/4 tsp salt.
3. Add 1/3 cup water and 1 tbsp olive oil to the flour mixture, stirring until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 2–3 minutes until smooth and elastic.
5. Roll the dough out thinly to about 1/8-inch thickness using a rolling pin, aiming for an even rectangle.
6. Tip: If the dough springs back, let it rest for 5 minutes to relax the gluten for easier rolling.
7. Transfer the rolled dough to the prepared baking sheet.
8. Sprinkle 1 tsp coarse sea salt evenly over the dough, gently pressing it in with your hands.
9. Use a pizza cutter or sharp knife to score the dough into 1-inch squares or rectangles.
10. Tip: Don’t separate the pieces fully; scoring helps them break apart cleanly after baking.
11. Bake in the preheated oven for 12–15 minutes, or until the edges are golden brown and the centers are crisp.
12. Tip: Rotate the baking sheet halfway through baking for even browning if your oven has hot spots.
13. Remove the crackers from the oven and let them cool completely on the baking sheet.
14. Break the crackers along the scored lines into individual pieces.

These crackers turn out delightfully crisp with a subtle wheat flavor that pairs wonderfully with dips or cheeses. I love serving them alongside a sharp cheddar or hummus for a quick appetizer—they’re so much fresher than store-bought versions and always impress guests with their homemade charm.

Flour and Water Dumplings

Sometimes the simplest recipes are the most comforting, and these flour and water dumplings are proof of that. I first learned to make them from my grandmother, who would whip them up on chilly evenings when we needed something warm and filling. They’re the kind of humble, no-fuss dish that feels like a hug in a bowl.

Ingredients

– For the dough: 2 cups all-purpose flour, 3/4 cup water
– For cooking: 4 cups water, 1 tsp salt

Instructions

1. Combine 2 cups all-purpose flour and 3/4 cup water in a large mixing bowl.
2. Mix with a fork until a shaggy dough forms, then knead by hand for 3-4 minutes until smooth and elastic.
3. Cover the dough with a damp kitchen towel and let it rest for 15 minutes at room temperature.
4. Bring 4 cups water and 1 tsp salt to a rolling boil in a large pot over high heat.
5. While water heats, pinch off tablespoon-sized pieces of dough and roll them into rough balls between your palms.
6. Drop the dough balls one by one into the boiling water, stirring gently to prevent sticking.
7. Reduce heat to medium and simmer uncovered for 8-10 minutes until dumplings float to the surface.
8. Test one dumpling by cutting it in half – the center should be cooked through with no raw flour visible.
9. Remove dumplings with a slotted spoon and drain briefly before serving.

Hearty and satisfying, these dumplings have a wonderfully chewy texture that pairs perfectly with stews or soups. I love serving them in chicken broth with fresh parsley, but they’re equally delicious pan-fried in butter until golden brown for a crispy exterior.

Flour and Water Pretzels

Zipping through my recipe archives, I rediscovered this flour and water pretzel recipe that I used to make every Sunday during my college years—there’s something so satisfying about twisting that dough into perfect pretzel shapes while the kitchen fills with that warm, yeasty aroma.

Ingredients

For the Dough

– 4 cups all-purpose flour
– 1 ½ cups warm water (110°F)
– 1 packet active dry yeast
– 1 tablespoon granulated sugar
– 2 teaspoons salt
– 2 tablespoons vegetable oil

For the Boiling Bath

– 8 cups water
– ½ cup baking soda

For Topping

– 1 large egg, beaten
– 2 tablespoons coarse sea salt

Instructions

1. Combine 1 ½ cups warm water (110°F), 1 packet active dry yeast, and 1 tablespoon granulated sugar in a large mixing bowl and let sit for 5 minutes until foamy.
2. Add 4 cups all-purpose flour, 2 teaspoons salt, and 2 tablespoons vegetable oil to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
5. Punch down the risen dough and divide into 12 equal pieces on a lightly floured surface.
6. Roll each piece into an 18-inch rope, then form into classic pretzel shapes by creating a U-shape, crossing the ends twice, and pressing them onto the bottom curve.
7. Bring 8 cups water and ½ cup baking soda to a rolling boil in a large pot.
8. Boil each pretzel for 30 seconds per side using a slotted spoon—this creates the signature chewy crust.
9. Transfer boiled pretzels to a parchment-lined baking sheet using the slotted spoon.
10. Brush each pretzel with beaten egg using a pastry brush and sprinkle generously with coarse sea salt.
11. Bake at 425°F for 12-15 minutes until deep golden brown with a firm crust.
12. Transfer to a wire rack to cool for at least 10 minutes before serving.
Nothing beats tearing into these warm pretzels and discovering that perfect balance of crisp, salty exterior and soft, pillowy interior—they’re fantastic dipped in spicy mustard or simply enjoyed fresh from the oven while still slightly warm to the touch.

Flour and Water Bagels

Zesty bagels have become my weekend ritual – there’s something magical about transforming just flour and water into those chewy, golden rounds that make Saturday mornings feel special. I love how the simple ingredients create such complex flavors, and the process has become my meditation with edible rewards.

Ingredients

For the Dough:
– 4 cups bread flour
– 1 ½ cups warm water (110°F)
– 2 tsp active dry yeast
– 1 tbsp sugar
– 2 tsp salt

For Boiling:
– 8 cups water
– 2 tbsp sugar

Instructions

1. Combine 4 cups bread flour, 2 tsp active dry yeast, 1 tbsp sugar, and 2 tsp salt in a large mixing bowl.
2. Gradually pour in 1 ½ cups warm water (110°F) while stirring with a wooden spoon.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
5. Punch down the risen dough and divide into 8 equal portions.
6. Shape each portion into a smooth ball, then poke your thumb through the center to form the bagel hole.
7. Arrange the shaped bagels on a parchment-lined baking sheet, cover, and let rest for 30 minutes.
8. Preheat your oven to 425°F and bring 8 cups water with 2 tbsp sugar to a boil in a large pot.
9. Boil 2-3 bagels at a time for 1 minute per side using a slotted spoon.
10. Transfer the boiled bagels back to the baking sheet and bake for 20-25 minutes until golden brown.
11. Cool the baked bagels on a wire rack for at least 15 minutes before slicing.

But what really makes these bagels special is that satisfying chew you get from the boiling step – it creates that classic bagel texture we all love. The crust develops this subtle sweetness from the sugar bath, while the interior stays wonderfully dense and flavorful. I love splitting one warm from the oven and slathering it with cream cheese, or toasting slices the next day for the perfect breakfast sandwich base.

Flour and Water Focaccia

My kitchen has seen many focaccia attempts, but this flour and water version is the one I keep coming back to—it’s surprisingly simple yet delivers that signature chewy texture we all crave. I first discovered this method during a pantry clean-out when yeast was nowhere to be found, and now it’s my go-to for impromptu bread cravings. There’s something magical about how just two basic ingredients transform into something so satisfying.

Ingredients

For the dough

• 4 cups all-purpose flour
• 1 ¾ cups warm water (110°F)
• 2 tablespoons olive oil
• 1 teaspoon salt

For baking

• 2 tablespoons olive oil (for pan)
• 1 teaspoon flaky sea salt

Instructions

1. Combine 4 cups all-purpose flour and 1 teaspoon salt in a large mixing bowl.
2. Gradually pour in 1 ¾ cups warm water (110°F) while stirring with a wooden spoon. Tip: Test water temperature with a kitchen thermometer—too hot kills the dough’s texture, too cold slows development.
3. Mix until a shaggy dough forms and no dry flour remains.
4. Drizzle 2 tablespoons olive oil over the dough.
5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
6. Place the dough in a clean bowl, cover with a damp kitchen towel, and let rest at room temperature for 2 hours. Tip: The damp towel prevents a dry crust from forming—essential for proper rising.
7. Pour 2 tablespoons olive oil into a 9×13-inch baking pan, spreading to coat the bottom.
8. Transfer the dough to the oiled pan, gently stretching it to fit the corners.
9. Dimple the dough surface deeply with your fingertips.
10. Sprinkle 1 teaspoon flaky sea salt evenly over the top.
11. Let the dough rise uncovered for 30 minutes while preheating the oven to 425°F.
12. Bake for 22-25 minutes until golden brown with crisp edges. Tip: For extra crispness, place a baking sheet on the oven rack below to reflect heat upward.
13. Transfer the focaccia to a wire rack to cool for 10 minutes before slicing.

Kneading this dough feels therapeutic, and the reward is a focaccia with an open crumb and crackly crust that’s perfect for tearing and sharing. I love serving it warm with a drizzle of olive oil or using thicker slices as sandwich bread—the chewy texture holds up beautifully to hearty fillings. Leftovers (if there are any!) make fantastic croutons or bread pudding the next day.

Summary

Perfect for beginners, these flour and water recipes prove that simple ingredients can create delicious results. We hope this collection inspires you to roll up your sleeves and try something new in your kitchen. Don’t forget to leave a comment telling us which recipe was your favorite, and share this article on Pinterest to help other home cooks discover these wonderful creations!