Classic unleavened bread
| Yield | |
|---|---|
| Source | Twila Artman |
| Prep time | 5 minutes |
| 3 | Cup | flour |
| 3 | eggs | |
| 1⁄8 | Cup | oil |
| 1⁄2 | Teaspoon | salt |
| Unknown | water (enough to make easy to pour) |
Combine flour (if you use whole-wheat flour add an extra egg), eggs, oil and salt. Add enough water to make it easy to pour. Pour onto well-greased cookie sheet with edges. Bake at 450 degrees for 15–20 minutes.




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