Ingredients
- 2 cups all-purpose flour
- 1/2 cup fine table salt
- 1 1/2 tablespoons cream of tartar
- 1 1/2 cups warm water, about 110 degrees Fahrenheit
- 2 tablespoons neutral cooking oil, such as vegetable or canola oil
- Food coloring, 4 to 6 drops per color portion, liquid or gel
- 1 large mixing bowl, at least 3 quarts
- 1 medium measuring cup, at least 2 cups
- 1 set of dry measuring cups
- 1 set of measuring spoons
- 1 silicone spatula or sturdy wooden spoon
- 1 clean work surface, about 24 inches by 18 inches
- 1 sheet of parchment paper, about 12 inches by 16 inches
- 1 clean kitchen towel, about 20 inches by 30 inches
- 4 small airtight containers or zipper bags, 1 quart each
- 1 pair of disposable food-safe gloves, optional for mixing bright colors
- 1 washable tablecloth or drop cloth, about 30 inches by 48 inches
Instructions
- Cover the table first with the washable tablecloth or drop cloth.
- Measure the dry ingredients. Add 2 cups all-purpose flour, 1/2 cup fine table salt, and 1 1/2 tablespoons cream of tartar to the large mixing bowl. Stir for about 30 seconds so the salt and cream of tartar spread evenly through the flour.
- Warm the water gently. Measure 1 1/2 cups water and warm it until it feels comfortably warm, around 110 degrees Fahrenheit.
- Add the liquid ingredients. Pour the warm water and 2 tablespoons cooking oil into the dry mixture. Stir with the spatula or wooden spoon until the flour disappears and the mixture looks shaggy.
- Bring the dough together. Tip the mixture onto the parchment paper. Press the loose pieces together with your hands until combined.
- Knead until smooth. Knead the dough for 3 to 5 minutes until it becomes soft and flexible.
- Divide the dough. Cut or pull the dough into four portions of roughly equal size.
- Add the colors slowly. Press a small hollow into one portion and add 4 drops of food coloring. Fold the dough over the color, knead until color spreads evenly.
- Check the texture. Press one finger into each portion. Adjust moisture if needed by kneading in water or flour.
- Rest the portions if desired. Place each color on parchment paper and cover them with the clean kitchen towel for 15 to 30 minutes if you want the dough to feel more uniform.
- Pack and clean up. Place each portion in its own airtight container or zipper bag, and clean the workspace.
Notes
The dough is taste safe but not intended for consumption. Supervise children closely to prevent choking hazards.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
