This was very easy to do with kids, and they baked in about 15 minutes. After they do it once with you, kids can do the measuring, kneading, and dough shaping on their own, and it’s very satisfying for them.
- one medium bowl
- flour, baking soda, and salt OR self-rising flour
- olive oil or melted butter
- a rolling pin or a tall glass you can use for rolling
- a baking sheet and a paring knife
- optional: a silicone brush
I adapted the recipe from here. Regarding the flour, you can use all white flour, whole wheat flour, or a mix. I used a mix of white, whole wheat, and almond flour successfully. It’s a flexible flour situation.
- Preheat the oven to 450 about 20 minutes before you want to start baking.
- Put in bowl
1 1/2 cups of self-rising flour
1 1/2 cups of normal flour
1 teaspoon baking soda
1 teaspoon salt
- Roughly measure 3/4 cup of milk and mix with your hands or a spoon.
- Knead or mix the dough until it’s a little elastic, easy to work with, and not sticky. If it’s sticky, add some more flour. If it’s too dry, add a bit more milk.
- Once it’s unsticky, roll the dough into a ball.
- Then directly on the baking sheet, roll the ball into a vague rectangle, maybe 1/4″ thick.
- Use a paring knife to slice the rectangle of dough into 8-10 long strips.
- Take two strips, pinch the tops together, and twist the strips over each other a few times, like a two-piece braid. Then pinch the bottoms together.
- Using a silicone brush if you have it, or just your fingers if you don’t, paint olive oil or melted butter over the braids.
- Bake 16 minutes.
–After you do the oil or butter, sprinkle sesame seeds or any tasty seeds, chopped nuts, shredded Parmesan, or garlic salt.