Gather ingredients: flour, salt, yeast (or baking powder/soda), warm water or milk, sugar (optional), oil or butter (optional)
Activate yeast (if using): mix yeast with warm liquid and sugar; rest until foamy
Combine dry ingredients: flour and salt (and sugar if not activating with yeast)
Mix wet ingredients: add yeast mixture (or leavening + liquid) plus oil/butter if using
Form dough: stir until a shaggy dough forms
Knead: knead by hand 8–12 minutes or with a mixer 5–8 minutes until smooth and elastic
Adjust consistency: add flour if too sticky; add water if too dry
First rise (yeast dough): place in a lightly oiled bowl, cover, and let rise until doubled (about 1–2 hours)
Punch down: deflate dough gently
Shape: form loaves, rolls, or desired shapes
Second rise (yeast dough): let rise until puffy (about 30–60 minutes)
Bake: bake in a preheated oven at about 175–230°C (350–450°F) until golden and cooked through
Cool: cool on a rack before slicing
Quick dough option (no yeast): mix flour, salt, leavening, then cut in fat (if using) and add liquid just until combined; rest briefly and bake