Step 1: In a large mixing bowl, combine the flour and salt thoroughly. Use a whisk or a spoon to ensure an even distribution.
Step 2: Gradually add the warm water, about 1/4 cup at a time, mixing with a spoon until a shaggy dough forms. Once it starts to come together, use your hands to bring the dough into a ball.
Step 3: Turn the dough out onto a lightly floured surface and knead for 5-10 minutes. This develops the gluten, making the dough smooth and elastic. It should feel like play-dough – firm but pliable.
Step 4: Using a rolling pin, roll out the dough to about 1/4 inch thickness. For small, intricate designs, you might go slightly thinner, but 1/4 inch is generally ideal for durability.
Step 5: Use cookie cutters, a knife, or even your hands to cut out desired shapes. For ornaments, remember to use a straw or a skewer to poke a hole at the top of each shape BEFORE baking. Gently transfer the cut-out shapes to a baking sheet lined with parchment paper.
Step 6: Bake the ornaments in a preheated oven at the lowest possible temperature (around 200°F / 95°C) for 2-3 hours, or until completely hardened and dry. The baking time will vary depending on the thickness and size of your ornaments. Thicker ornaments will take longer. The key is slow drying to prevent cracking.
Step 7: Once completely dry, remove from the oven and let cool completely on a wire rack. They must be entirely cool before decorating. Decorate your dried ornaments with acrylic paints, glitter, markers, or even glue on small beads or sequins. Once decorated and fully dry, seal your ornaments with a clear acrylic spray sealant or Mod Podge to protect them and add a nice finish.