Small pot

• 5 cups / 40oz water to 3 table spoons

Full Pot

• 7 cups / 56 oz water to 4.2 table spoons (1/3 Cup)

• 3 cups all-purpose flour

• 2 tablespoons baking powder

• 1 teaspoon salt

• 1 ½ cups water

• ¼ cup butter, melted

1. Stir together flour, baking powder, and salt in a large bowl. Pour water and melted butter over flour mixture. Stir with a fork to make a ball.

2. Turn dough out onto a lightly floured surface; knead gently about 10 times. Pat into a flat circle, 3/4- to 1-inch thick.

3. Warm a greased frying pan over medium heat.

4. Place dough in the hot pan and cook until browned, about 15 minutes per side. Use two lifters for easy turning.

   Alternitive 

   The bread can also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

• 4.5 c flour

• 10.5 tsp baking powder

• 3 tbsp sugar

• .75 tsp salt

• 5.75 c milk

• 9 tbsp butter

• 3 eggs

• 1 ½ cups warm water (110 degrees F/45 degrees C)

• 2 ¼ teaspoons active dry yeast

• ½ teaspoon brown sugar

• 2 tablespoons olive oil

• 1 teaspoon salt

• 3 ⅓ cups all-purpose flour, divided

1. Stir together warm water, yeast, and brown sugar in a large mixing bowl; let sit for 10 minutes.

2. Stir oil and salt into yeast mixture. Mix in 2 1/2 cups flour until incorporated. Turn dough out onto a clean, floured surface. Knead dough, adding remaining flour, a little at a time, until dough is no longer sticky. Place dough into an oiled bowl.

3. Cover with a towel and let rise until doubled in size, about 1 hour.

4. Punch down dough and form it into a tight ball. Allow dough to relax for 1 minute before rolling out.

5. Preheat the oven to 425 degrees F (220 degrees C).

6. If baking dough on a pizza stone, place toppings on dough and bake immediately. If baking dough on a pan, lightly oil the pan and let dough rise for 15 to 20 minutes before topping and baking it.

7. Bake in the preheated oven until cheese is melted and crust is golden brown, 15 to 20 minutes.

Sauce:

• 3 tablespoons reduced-sodium soy sauce

• 2 tablespoons sesame oil

• 1 ½ tablespoons brown sugar

• 1 tablespoon rice vinegar

• 2 teaspoons chili-garlic sauce, or more to taste

• 1 teaspoon grated fresh ginger

• 3 tablespoons creamy peanut butter

Noodles:

• 2 (3 ounce) packages ramen noodles

• 2 tablespoons chopped peanuts

• 2 medium green onions, thinly sliced diagonally

1. Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.

2. Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.

3. Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.