20 Simple Flour and Water Recipes for Beginners

Guess what? You don’t need a pantry full of ingredients to whip up something delicious! With just flour and water, the possibilities are endless. Whether you’re craving quick dinners, comforting classics, or eager to explore the basics of baking, we’ve got you covered. Dive into our roundup of 20 simple flour and water recipes perfect for beginners. Let’s turn these humble ingredients into your kitchen staples!

Homemade Flour Tortillas

Unbelievably simple to make, these homemade flour tortillas will elevate your taco night to a whole new level. Just a few basic ingredients and a bit of elbow grease are all you need.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 tsp salt (fine sea salt blends in better)
• 3/4 cup warm water (around 110°F, it activates the dough perfectly)
• 3 tbsp vegetable oil (a neutral oil keeps the flavor clean)

Instructions

1. In a large bowl, whisk together the flour and salt until well combined.
2. Add the warm water and vegetable oil to the dry ingredients. Mix until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 2 minutes, until smooth and elastic. Tip: If the dough sticks, dust with a bit more flour.
4. Divide the dough into 8 equal pieces. Roll each into a ball and let rest under a damp cloth for 15 minutes. This relaxes the gluten for easier rolling.
5. Heat a dry cast-iron skillet over medium-high heat (about 375°F). While the skillet heats, roll each ball into a thin, 8-inch circle. Tip: Rotate the dough frequently to maintain an even shape.
6. Cook each tortilla for about 30 seconds per side, until puffy and lightly browned in spots. Tip: Press down gently with a spatula to encourage puffing.

Vibrant and slightly chewy, these tortillas are perfect for wrapping around your favorite fillings. Try them fresh off the skillet with a smear of butter for a simple treat.

Basic Water Crackers

Simple yet satisfying, these basic water crackers are a staple for any pantry. They’re perfect for pairing with your favorite cheeses or dips.

Ingredients

• 1 cup all-purpose flour (I like to use unbleached for a cleaner taste)
• 1/2 tsp salt (sea salt adds a nice crunch)
• 1/4 cup water (room temperature works best)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Preheat your oven to 350°F. A properly heated oven ensures even baking.
2. In a mixing bowl, combine 1 cup all-purpose flour and 1/2 tsp salt. Whisking dry ingredients first avoids lumps.
3. Add 1/4 cup water and 2 tbsp olive oil to the bowl. Mix until a dough forms. Tip: If the dough feels too dry, add water a teaspoon at a time.
4. Roll the dough out on a floured surface to 1/8 inch thickness. Uniform thickness means even baking.
5. Cut the dough into squares or use a cookie cutter for fun shapes. Re-roll scraps to minimize waste.
6. Place the crackers on a baking sheet lined with parchment paper. Parchment prevents sticking without extra oil.
7. Bake for 15-20 minutes or until the edges are golden brown. Watch closely after 15 minutes to avoid burning.
8. Let the crackers cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cooling on the rack keeps them crisp.

Krisp and light, these crackers have a subtle olive oil flavor that pairs wonderfully with sharp cheeses. For a twist, sprinkle them with sesame seeds before baking.

Easy Flatbread

Nothing beats the simplicity and versatility of homemade flatbread. Perfect for wraps, dips, or as a side, this recipe is a staple in my kitchen.

Ingredients

• 2 cups all-purpose flour (I like to use unbleached for a softer texture)
• 1 tsp salt (sea salt adds a nice crunch)
• 3/4 cup warm water (around 110°F, just warm to the touch)
• 2 tbsp extra virgin olive oil (my go-to for flavor)
• 1 tsp sugar (helps the yeast activate, if using)

Instructions

1. In a large bowl, mix flour and salt until well combined.
2. Add warm water, olive oil, and sugar to the bowl. Stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour.
4. Cover the dough with a damp cloth and let it rest for 30 minutes. This makes it easier to roll out.
5. Divide the dough into 8 equal pieces. Roll each piece into a thin circle, about 1/8 inch thick. Tip: Use a rolling pin dusted with flour to prevent sticking.
6. Heat a dry skillet over medium-high heat (about 375°F). Cook each flatbread for about 1-2 minutes per side, until puffed and lightly browned. Tip: Press down gently with a spatula to ensure even cooking.

Warm flatbreads are soft with a slight chew, perfect for tearing and sharing. Try them with hummus or as a base for your favorite toppings.

Simple Crepes

Making crepes is easier than you think. Master this basic recipe, and you’ll have a versatile dish ready for any meal.

Ingredients

• 1 cup all-purpose flour – I like to sift mine for extra fluffiness.
• 2 eggs – Room temperature blends better.
• 1/2 cup milk – Whole milk gives richness.
• 1/2 cup water – For the perfect thin consistency.
• 2 tbsp melted butter – Plus extra for the pan.
• 1/4 tsp salt – Just a pinch to balance the sweetness.

Instructions

1. Whisk flour and eggs in a large bowl until smooth.
2. Gradually add milk and water, stirring to combine.
3. Mix in melted butter and salt until the batter is smooth. Tip: Let the batter rest for 30 minutes for tender crepes.
4. Heat a lightly buttered frying pan over medium-high heat (375°F).
5. Pour 1/4 cup batter into the center of the pan, tilting to spread evenly. Tip: Swirl quickly for a thin, even layer.
6. Cook for about 2 minutes, until the bottom is light brown.
7. Flip with a spatula and cook the other side for 1 minute. Tip: Use a thin spatula for easy flipping.
8. Repeat with remaining batter, buttering the pan as needed.

Just like that, you’ve got delicate, buttery crepes. Enjoy them rolled with jam or folded with fresh fruit for a simple, elegant treat.

Classic Pancakes

Craving something simple yet satisfying? Classic pancakes are your go-to breakfast, offering fluffy goodness in every bite.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 2 tbsp sugar (a little extra won’t hurt)
• 1 tbsp baking powder (the fresher, the fluffier)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1 cup milk (whole milk makes them richer)
• 1 large egg (room temp blends smoother)
• 2 tbsp melted butter (plus extra for the pan)
• 1 tsp vanilla extract (pure vanilla elevates the flavor)

Instructions

1. Whisk flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, beat the milk, egg, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry. Stir until just combined; lumps are okay.
4. Heat a non-stick pan over medium heat. Brush with butter.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
6. Flip carefully. Cook until golden, about 1-2 minutes more.
7. Repeat with remaining batter, adding butter to the pan as needed.

Fluffy and golden, these pancakes are a blank canvas. Top with maple syrup, fresh berries, or a dollop of whipped cream for extra indulgence.

Quick Pizza Dough

Anyone can whip up this Quick Pizza Dough with minimal fuss—perfect for those last-minute pizza cravings.

Ingredients

• 3 cups all-purpose flour (I swear by King Arthur for consistency)
• 1 tbsp sugar (a pinch more if you like a hint of sweetness)
• 1 packet instant yeast (about 2 1/4 tsp—check the expiration date!)
• 1 tsp salt (I prefer fine sea salt for even distribution)
• 1 cup warm water (110°F—use a thermometer for accuracy)
• 2 tbsp extra virgin olive oil (my go-to for flavor)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface. Knead for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and divide into two balls for thin crust or keep whole for a thicker base.
6. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes.
7. Roll out the dough on parchment paper, add your toppings, and slide onto the preheated stone or sheet.
8. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

Just out of the oven, this dough delivers a crisp edge with a chewy center. Try topping with fresh arugula and prosciutto post-bake for a gourmet touch.

Traditional Irish Soda Bread

Whisk up a loaf of Traditional Irish Soda Bread in no time. This no-yeast bread is a staple for its simplicity and hearty texture.

Ingredients

• 4 cups all-purpose flour (I like to sift it for a lighter texture)
• 1 tsp baking soda (freshness is key for the right rise)
• 1 tsp salt (sea salt adds a nice crunch)
• 1 3/4 cups buttermilk (room temp blends smoother)

Instructions

1. Preheat oven to 425°F. A hot oven ensures a good crust.
2. Mix flour, baking soda, and salt in a large bowl. Whisk to combine evenly.
3. Make a well in the center. Pour in buttermilk. Stir until dough just comes together.
4. Turn onto a floured surface. Knead lightly for about 30 seconds. Over-kneading makes it tough.
5. Shape into a round loaf. Place on a baking sheet. Cut a deep X on top for even baking.
6. Bake for 35-40 minutes until golden and sounds hollow when tapped. Cool on a wire rack.

Just out of the oven, it’s crusty outside, soft inside. Serve warm with butter or as a side to soups.

No-Yeast Bread

Hungry for bread but out of yeast? This no-yeast bread is your quick fix. It’s simple, fast, and delicious.

Ingredients

• 3 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (the fresher, the better)
• 1 tsp salt (sea salt adds a nice crunch)
• 1 1/2 cups water (room temp works best)
• 2 tbsp olive oil (extra virgin is my go-to for flavor)

Instructions

1. Preheat your oven to 375°F. A hot oven is key for a good rise.
2. In a large bowl, whisk together flour, baking powder, and salt. This ensures even distribution.
3. Make a well in the center and pour in water and olive oil. Stir until just combined; overmixing leads to tough bread.
4. Transfer dough to a greased loaf pan. Smooth the top with a wet spatula for an even bake.
5. Bake for 45 minutes or until golden brown and a toothpick comes out clean. Tip: Rotate the pan halfway for even browning.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack. This prevents soggy bottoms.

Fresh out of the oven, this bread has a crisp crust and soft interior. Try it toasted with butter or as a base for avocado toast.

Flour and Water Dumplings

Kneading simplicity into comfort, these flour and water dumplings are a testament to the beauty of basic ingredients. Perfect for a quick, satisfying meal, they’re versatile enough to pair with almost anything.

Ingredients

– 2 cups all-purpose flour (I swear by King Arthur for consistent results)
– 1 cup water (warm to the touch, about 110°F, helps the dough come together smoothly)
– 1/2 tsp salt (don’t skip this; it’s the flavor booster)

Instructions

1. In a large mixing bowl, combine the flour and salt. Make a well in the center.
2. Gradually pour in the warm water, stirring with a fork until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface. Knead for 5 minutes until smooth and elastic. Tip: If the dough sticks, dust with a bit more flour, but don’t overdo it.
4. Divide the dough into 8 equal pieces. Roll each into a ball, then flatten slightly with your palm.
5. Bring a large pot of salted water to a boil over high heat. Drop the dumplings in one at a time.
6. Cook for 3-4 minutes, or until they float to the top. Tip: Don’t overcrowd the pot; cook in batches if necessary.
7. Remove with a slotted spoon and drain well. Tip: For a golden finish, pan-fry in a bit of olive oil after boiling.
Light and pillowy, these dumplings have a satisfying chew. Serve them smothered in gravy or tossed in a stir-fry for a hearty twist.

Homemade Pasta

Nothing beats the satisfaction of rolling out your own pasta dough. It’s simpler than you think and tastes infinitely better than store-bought.

Ingredients

• 2 cups all-purpose flour (I like to use King Arthur for its consistency)
• 3 large eggs (room temperature blends better)
• 1 tbsp extra virgin olive oil (my go-to for richness)
• 1/2 tsp salt (fine sea salt dissolves evenly)

Instructions

1. On a clean surface, mound the flour and make a well in the center.
2. Crack the eggs into the well, add olive oil and salt.
3. Using a fork, gently beat the eggs, gradually incorporating flour from the sides.
4. Once the dough starts to come together, knead by hand for 10 minutes until smooth and elastic. Tip: If the dough feels sticky, add a sprinkle of flour.
5. Wrap the dough in plastic and let it rest at room temperature for 30 minutes. This relaxes the gluten.
6. Divide the dough into 4 equal parts. Keep unused portions covered.
7. Roll out one portion at a time to your desired thickness, flouring as needed to prevent sticking.
8. Cut the rolled dough into strips for fettuccine or sheets for lasagna. Tip: Use a pizza cutter for quick, even cuts.
9. Cook immediately in boiling salted water for 2-3 minutes until al dente. Tip: Fresh pasta cooks much faster than dried.

Outcome is a tender, slightly chewy pasta with a rich egg flavor. Toss it with a simple garlic butter sauce or go bold with a hearty ragu.

Easy Naan Bread

Fluffy, warm naan bread is a game-changer for any meal. Here’s how to make it effortlessly at home.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistency)
• 1 tsp sugar (a tiny pinch to wake up the yeast)
• 1 tsp active dry yeast (check the expiry date!)
• 1/2 cup warm water (110°F, like a cozy bath)
• 1/4 cup plain yogurt (full-fat for richness)
• 2 tbsp olive oil (extra virgin for flavor)
• 1/2 tsp salt (sea salt adds a nice crunch)
• 2 tbsp melted butter (for brushing, because why not?)

Instructions

1. In a small bowl, dissolve sugar in warm water. Sprinkle yeast on top. Let sit for 5 minutes until frothy.
2. In a large bowl, mix flour and salt. Make a well in the center.
3. Add yeast mixture, yogurt, and olive oil to the well. Stir until a shaggy dough forms.
4. Knead dough on a floured surface for 5 minutes until smooth and elastic. Tip: If sticky, add a bit more flour.
5. Place dough in a greased bowl, cover with a damp cloth. Let rise in a warm spot for 1 hour until doubled.
6. Punch down dough. Divide into 6 equal balls. Roll each into a 1/4-inch thick oval.
7. Heat a cast-iron skillet over medium-high heat. Cook each naan for 2 minutes per side until puffed and golden. Tip: Press bubbles with a spatula for that authentic look.
8. Brush with melted butter immediately after cooking. Tip: Sprinkle with garlic or herbs for extra flavor.

Hot off the skillet, these naans are soft with a slight chew. Perfect for scooping up curry or as a pizza base.

Simple Chapati

Dive into the simplicity of homemade chapati, a staple that’s as versatile as it is delicious. Perfect for wrapping, dipping, or enjoying plain, this recipe keeps it straightforward.

Ingredients

• 2 cups whole wheat flour (I swear by organic for its nutty flavor)
• 1 cup water (warm to the touch, about 110°F)
• 1 tbsp olive oil (extra virgin adds a nice depth)
• 1/2 tsp salt (fine sea salt blends in seamlessly)

Instructions

1. In a large bowl, mix flour and salt. Make a well in the center.
2. Pour in warm water and olive oil. Stir until a shaggy dough forms.
3. Knead on a floured surface for 5 minutes until smooth and elastic. Tip: The dough shouldn’t stick to your hands.
4. Cover with a damp cloth. Rest for 30 minutes. This relaxes the gluten.
5. Divide into 8 equal balls. Roll each into a 6-inch circle on a floured surface.
6. Heat a dry skillet over medium-high heat (about 375°F). Cook each chapati for 30 seconds per side until bubbles form.
7. Press gently with a spatula to encourage puffing. Flip and cook for another 30 seconds. Tip: A little char adds flavor.
8. Keep cooked chapatis wrapped in a clean cloth to stay soft. Tip: Brush with ghee for extra richness.

Ready to serve, these chapatis are delightfully soft with a slight chew. Try them with curry or as a wrap for your favorite fillings.

Basic Biscuits

Zesty mornings call for something simple yet satisfying. These basic biscuits are your go-to for a quick, comforting bite.

Ingredients

– 2 cups all-purpose flour (I swear by King Arthur for consistency) – 1 tbsp baking powder (freshness is key—check the date) – 1 tsp salt (I like fine sea salt for even distribution) – 1/4 cup cold unsalted butter, cubed (keep it cold for flaky layers) – 3/4 cup whole milk (the richer, the better)

Instructions

1. Preheat your oven to 450°F. A hot oven ensures a golden rise. 2. In a large bowl, whisk together flour, baking powder, and salt. This avoids lumps. 3. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs. Cold butter equals flaky biscuits. 4. Gradually stir in milk until just combined. Overmixing leads to tough biscuits. 5. Turn the dough onto a floured surface and gently knead 3-4 times. Handle as little as possible. 6. Roll out to 1-inch thickness and cut with a 2-inch biscuit cutter. Don’t twist the cutter—press straight down. 7. Place biscuits on an ungreased baking sheet, close but not touching. They’ll rise better. 8. Bake for 10-12 minutes until tops are golden. Rotate the pan halfway for even baking. 9. Remove from oven and let cool slightly on a wire rack. Resist eating immediately—they’re hot! 10. Serve warm with butter and honey, or split for a breakfast sandwich. The texture should be light and fluffy inside with a crisp exterior. Perfect for soaking up gravy or standing alone with a smear of jam.

Flour and Water Batter for Frying

Mastering the basics can elevate your cooking game, and this flour and water batter is a testament to that. Minimal ingredients, maximum crunch—perfect for frying anything from veggies to fish.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup ice-cold water (the colder, the crispier the batter)
• 1/2 tsp salt (sea salt adds a nice touch)
• 1/4 tsp baking powder (for that extra lift)

Instructions

1. In a medium bowl, whisk together the flour, salt, and baking powder until well combined.
2. Gradually add the ice-cold water to the dry ingredients, whisking continuously to avoid lumps.
3. Let the batter rest for 10 minutes at room temperature; this allows the flour to hydrate fully.
4. Heat your oil to 375°F in a deep fryer or heavy-bottomed pot. A candy thermometer is your best friend here.
5. Dip your choice of food into the batter, ensuring it’s fully coated but not dripping excessively.
6. Carefully lower the battered food into the hot oil, frying in batches to avoid overcrowding.
7. Fry for 2-3 minutes or until golden brown and crispy, turning once for even cooking.
8. Remove with a slotted spoon and drain on a wire rack over paper towels; this keeps them crispy.

Expect a light, airy crunch with every bite, thanks to the baking powder. Serve immediately with a squeeze of lemon or your favorite dipping sauce for an unbeatable combo.

Quick Gravy

Tired of complicated gravy recipes? This quick gravy is your weeknight savior, ready in minutes with pantry staples.

Ingredients

– 2 tbsp unsalted butter (I always use unsalted to control the saltiness) – 2 tbsp all-purpose flour (a heaping tbsp makes it thicker) – 1 cup chicken broth (homemade or store-bought, but low-sodium is best) – Salt and pepper (freshly ground pepper elevates the flavor)

Instructions

1. Melt butter in a saucepan over medium heat until fully liquid and slightly bubbly. 2. Whisk in flour immediately, cooking for 1 minute to remove the raw taste. Tip: Keep whisking to avoid lumps. 3. Gradually pour in chicken broth, whisking constantly to combine smoothly. 4. Bring the mixture to a boil, then reduce heat to simmer for 3-5 minutes until thickened. Tip: Simmer longer for a thicker gravy. 5. Season with salt and pepper to your liking. Tip: Taste as you go to adjust seasoning perfectly. 6. Remove from heat and let it sit for a minute to thicken further. Flavorful and velvety, this gravy pairs wonderfully with mashed potatoes or roasted meats. Try drizzling it over biscuits for a Southern twist.

Simple Roux

Unlock the secret to countless dishes with this simple roux recipe. It’s the foundation for gravies, sauces, and more, ready in minutes.

Ingredients

• 1/2 cup unsalted butter (I always keep mine cold until the moment it hits the pan)
• 1/2 cup all-purpose flour (scoop and level for accuracy)

Instructions

1. Melt butter in a medium saucepan over medium heat. Tip: Use a light-colored pan to easily monitor the roux’s color.
2. Once melted, immediately add the flour. Whisk constantly to combine. Tip: A flat whisk works best to get into the corners of the pan.
3. Cook the mixture, whisking continuously, for about 5 minutes or until it turns a light golden color. Tip: Keep the heat steady to avoid burning.

Golden and aromatic, this roux adds depth to any dish. Try it as a base for mac and cheese or a creamy gumbo.

Easy Bechamel Sauce

Oozing with creamy goodness, this Easy Bechamel Sauce is a game-changer for your kitchen repertoire. Perfect for lasagnas, mac and cheese, or as a base for other sauces, it’s surprisingly simple to whip up.

Ingredients

• 4 tbsp unsalted butter (I always use European-style for its richer flavor)
• 1/4 cup all-purpose flour (sifted to avoid lumps)
• 2 cups whole milk (warmed slightly to prevent curdling)
• 1/2 tsp salt (adjust based on your dish’s needs)
• 1/4 tsp freshly grated nutmeg (a little goes a long way)

Instructions

1. Melt butter in a medium saucepan over medium heat. Keep an eye to prevent browning.
2. Whisk in flour immediately. Cook for 2 minutes, stirring constantly to form a smooth roux.
3. Gradually add warm milk, whisking continuously to avoid lumps. Tip: A flat whisk works best here.
4. Bring the mixture to a gentle simmer. Cook for 5 minutes, or until thickened, stirring often.
5. Remove from heat. Stir in salt and nutmeg. Tip: For extra silkiness, strain the sauce through a fine mesh.
6. Use immediately or cover with plastic wrap directly on the surface to prevent a skin from forming.

Velvety and rich, this sauce clings beautifully to pasta or layers seamlessly in casseroles. Try it with a pinch of white pepper for a subtle kick.

Homemade Playdough

Whipping up homemade playdough is a breeze with this no-fuss recipe. Perfect for kids and crafty adults alike, it’s customizable and fun.

Ingredients

• 2 cups all-purpose flour – I always sift mine for a smoother texture.
• 1 cup salt – Fine grain blends best.
• 2 tbsp cream of tartar – This secret ingredient keeps it soft.
• 2 tbsp vegetable oil – Any neutral oil works, but I love coconut oil for a subtle scent.
• 1.5 cups boiling water – Must be boiling to activate everything.
• Food coloring – Gel gives vibrant colors without altering consistency.

Instructions

1. Combine flour, salt, and cream of tartar in a large bowl. Mix well to avoid lumps.
2. Add vegetable oil to the dry ingredients. Stir until the mixture resembles coarse sand.
3. Pour in boiling water carefully. Tip: Use a stand mixer with a paddle attachment to avoid burns.
4. Knead the dough on a floured surface for about 5 minutes until smooth. Tip: If sticky, add a bit more flour.
5. Divide the dough into portions. Add food coloring to each, kneading until color is uniform. Tip: Wear gloves to avoid stained hands.
6. Store in airtight containers to keep fresh for weeks.

Kneading brings out a pliable, soft texture ideal for shaping. Bright colors make it irresistible for creative play. Try adding glitter or essential oils for a personalized touch.

Flour and Water Paste for Crafts

Flour and water paste is a simple, versatile craft staple. It’s perfect for papier-mâché or other DIY projects.

Ingredients

• 1 cup all-purpose flour – I always keep a bag in the pantry for last-minute projects.
• 1/2 cup water – Adjust slightly for desired consistency.

Instructions

1. In a medium bowl, combine 1 cup all-purpose flour with 1/2 cup water.
2. Stir the mixture vigorously until smooth, ensuring no lumps remain. Tip: A whisk works better than a spoon for a lump-free paste.
3. If the paste is too thick, add water 1 tablespoon at a time until it reaches a glue-like consistency. Tip: Thinner paste is better for delicate papers.
4. For a stronger bond, let the paste sit for 5 minutes before use. Tip: This rest period allows the flour to fully absorb the water.

Your flour and water paste should be smooth and slightly sticky. It dries clear, making it ideal for projects where aesthetics matter. Try adding food coloring for a fun twist.

Basic Wallpaper Paste

Anyone who’s ever needed a quick, no-nonsense adhesive knows the value of Basic Wallpaper Paste. This recipe is straightforward, effective, and uses ingredients you likely already have.

Ingredients

• 1 cup all-purpose flour – I find the generic brand works just fine here.
• 4 cups cold water – Cold prevents lumps, a lesson learned the hard way.
• 1 tbsp salt – Not just for flavor, it prevents mold.

Instructions

1. Whisk the flour and salt together in a medium saucepan to avoid any lumps.
2. Gradually add the cold water to the flour mixture, whisking constantly to ensure a smooth consistency.
3. Place the saucepan over medium heat. Stir continuously with a wooden spoon to prevent sticking and burning.
4. Once the mixture begins to thicken, reduce the heat to low. Keep stirring for about 5 minutes until it reaches a thick, glue-like consistency.
5. Remove from heat and let it cool slightly before use. It will thicken more as it cools.

Velvety smooth when applied, this paste dries clear and holds firmly. Try adding a drop of essential oil for a pleasant scent during application.

Conclusion

Now that you’ve discovered these 20 simple flour and water recipes, you’re all set to whip up some delicious creations with just two basic ingredients! Whether you’re a beginner or a seasoned cook, these recipes promise ease and versatility. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to inspire fellow home cooks. Happy baking!

Bella Bacinos