2 C gluten flour + 1 tsp NaCl
1.5 C cold water + 1 T olive oil
add the liquids to the solids
stir with a fork until it pulls away from the edges and is mixed in
knead, stretch, and physically abuse the rubbery mass of dough for five minutes straight. it's a great workout for your forearms.
after five minutes, fold it back into a ball, put it in the mixing bowl, put the bowl somewhere the cat can't get it, and let it rest for ten minutes or so (the dough, not the cat)
knead it a bit more and then fold it back into a ball.
cut the ball into eighths (subdivide more if you've doubled the recipe)
cook at 15lbs for 20-30 minutes.
allow to return to 1 atm normally (don't quench it in the sink)
for best consistency, let it cool before eating
stuff you can do to make it taste better
substitute broth for water
add 1 T or more tomato paste to the liquid ingredients
add 1/2 C nooch to dry ingredients
add 1/4 garbanzo flour to the dry ingredients
add pepper, red pepper, crushed red pepper, miso, tamari, or anything else you think might taste good to the recipe.
generally, if you add more dry stuff (eg - nooch), you need to add more liquid, and vice versa.
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