If you mix water a flour together does it make dough

Add eggs and baking soda with it. And a little yeast. Then after you get the mixture right roll it out and cut out circles with holes in the middle, get where I am going with this, then 2 by 2 plop them in a pot of oil till golden and cover in cinnamon, sugar, powdered sugar, and you got doughnuts! It takes a couple tries to get it right! Have fun with it!

lex icon beat me to it.

If you have no recipe, then play around lol or look up one on google

Flour and water mixed make goop. proper dough needs something to make it rise, salt, eggs to bind the mixture, etc.

It doesn’t make anything.And you just left out the extra and in cinnamon.No biggie.

Congratulations…you have re-invented un-leavened bread. “Matzo” which is what the Hebrews ate during Passover (And today, still celebrated by the Jews) It tastes horrible, but was done to commemorate the Passing Over of the homes of the Hebrews .by the Destroying Angel.
In ancient Egypt, when Pharaoh would not free the Hebrews, one of the plagues YHVH wrought upon Egypt was that the Destroyer slew all the Egyptian first-born children, and the marking of the doorway with lamb’s blood was so the Destroyer would pass over the homes of the Hebrews..and not murder their children. You can buy Manashevitz, or Rokeach brand Matzo, and save yourself some effort. It is unsalted, and unleavened (no baking powder, no yeast) … Tastes like cardboard… it is for religious ceremony, and not meant to be tasty, but for rememberance.

yes it does and 1 cup water 2 cups flour 3tablespoons sugar 4 teaspoons sugar. mix. let sit four 5 min. bake at 350 for 20 min or until golden brown and …Voila! Enjoy!

YES! Yes, it does make dough! It makes the most beautiful, silky, strong dough which is a complete cooking miracle.

I always thought flour+water=glue, until I learned to make tortillas, and then I discovered how many other things are made from flour+salt+water. Most work better with a little bit of fat mixed in (any kind, cooking oil will do). Add enough water to make a stiff dough, knead until smooth and stretchy, wrap in a bag and rest for 30min. Then roll out to 1/4” thick (it’s tough and will spring back, but persist - keep dusting with flour, if it doesn’t stick, it won’t tear) and you can make loads of things!

• Crackers - cut in squares or shapes, press salt into them and bake at 180C/350F until golden. Add herbs or seeds for extra flavour.
• Tortillas - roll out into a thin round and cook in a dry frying pan until brown spots appear
• Pasta or noodles - cut to shape and cook in boiling salted water (you can make ravioli! Haven’t tried this yet but it’s next on the list)
• Filo pastry - stretch rolled-out dough with your hands until tissue-thin, brush with oil or melted butter, layer up and use to wrap fillings, top pies etc. (apparently this one is really advanced, Google for recipes)
• Flat dumplings for Southern US chicken-and-dumplings - cut in strips and cook in boiling broth

I’m sure there are millions more, and I am now fascinated with this. Far from being glue, flour-and-water dough is the original bread, the real staff of life, where cookery started (well, that and barbecued meat!) and there is just so much you can do with this one dough - most of it incredibly quick - that it would be worth keeping a ball of it in the fridge all the time!