Homemade dough · Playdough
No-cook homemade playdough
An easy no-cook homemade playdough recipe: flour, salt, cream of tartar, oil, and hot water. Amounts, colors, storage, and tips for soft, smooth dough.
- DifficultyVery easy
- Time10 minutes
- Makes1 big ball
- Recommended ageAges 3+, with an adult
Homemade playdough is slime’s cousin: the same fun of squishing, but you can shape it and it holds its form. This version is made with no cooking, using hot water from the tap or a kettle (not boiling), in ten minutes.
Cream of tartar (in the spice aisle) makes it softer and helps it keep longer. You can swap it for lemon juice or vinegar.
Ingredients
- 2 cups (480 ml, about 250 g) all-purpose flour
- ½ cup (120 ml) table salt
- 2 tbsp (30 ml) cream of tartar (or lemon juice)
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) hot water, not boiling, plus up to ½ cup (120 ml) more if needed
- Food coloring, gel if you have it
Supplies: a mixing bowl, a wooden spoon.
Steps
- Mix the flour, salt, and cream of tartar in the bowl.
- Make a well in the middle; add the oil and food coloring.
- An adult pours in the hot water; stir with the spoon.
- When it’s lukewarm, knead by hand until the dough is smooth.
- Sticky: let it rest a few minutes, then add flour in small amounts. Crumbly: a few drops of water or oil.
How do you know it worked?
It’s ready when it’s smooth, no longer sticks to your hands, and holds a fingerprint.
The most common slime fails
- It’s sticky
- Wait for it to cool, then add flour one spoonful at a time.
- It crumbles
- A few drops of oil or water, then knead.
- The color stains hands
- The food coloring was too concentrated: knead it in with gloves on, or use less next time.
Variations and ideas
- A softer version that lasts longer: cooked playdough.
- To keep what you make, salt dough hardens as it dries.
How to store it
In an airtight container or a zip-top bag, for several weeks (even better in the fridge). Throw it out if it gets moldy or turns dry and crumbly.
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