Washed Flour Seitan

In a large bowl, combine the flour and 650ml of water. Knead until a shaggy dough forms.

Place the dough ball in the bowl and cover it with water. Begin to knead and squeeze the dough under the water to wash out the starch. The water will become milky white. Periodically drain the starchy water and add fresh water, continuing to wash the dough.

Continue washing until the water is mostly clear and you are left with a stretchy, rubbery mass of gluten.

Let the gluten rest in a bowl of clean water for about 1 hour.

Remove the gluten from the water and place it on a cutting board. Cut it into three long, even strips.

Braid the three strips together, stretching the gluten as you go to create a fibrous texture.

Once braided, tie the entire length into a series of tight knots to form a compact ball.

Place the knotted seitan into a pot. Add the chili flakes, oregano, turmeric, paprika, salt, lemon juice, and tomato paste.

Pour in enough water to cover the seitan and stir to combine the seasonings into a broth.

Bring the pot to a boil, then reduce the heat to a simmer. Cook for about 40 minutes.

Transfer the cooked seitan and any remaining broth to a hot pan.

Pan-fry the seitan, pressing it down with a fork or spatula, until it develops a nice crispy, browned crust on the outside.

Slice and serve immediately.