Unleavened Bread

Submitted by United Church of God on Tue, 2011-04-05 12:07
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Description

A delicious unleavened bread, with just a touch of sweetness from honey or brown sugar. It's a great base recipe, with several suggestions for modification.

Summary

Yield
rounds
Source

Dave and Michelle Wakin, Portland Oregon; Joan Lango, Springfield, Missouri; Diane Bonfili, St. Louis, Missouri

Prep time20 minutes

Ingredients

2 1⁄2Cupwhole-wheat flour (unsifted)
2 1⁄2Cupunbleached flour
1Tablespoonsalt
1⁄3Cupbrown sugar (or honey ~it is best with honey)
1⁄2Cupcanned milk (or 1/2 cup powdered milk and 1/2 cup water)
1 1⁄2Cupwarm water

Instructions

Preheat oven to 500º. Dissolve powdered milk and brown sugar in ½ cup of the warm water. Mix all ingredients together, just enough to moisten. This doesn’t need much kneading. Allow to rest 10 minutes. Pinch off balls about 2 inches in diameter, turning edges under to smooth. When all balls are formed, roll to about the thickness of pie dough. Bake for about 3 minutes on a cookie sheet on lowest rack in oven. They should bubble up a bit and be slightly browned. Don’t over bake. Keep in refrigerator or freeze part as it has a shorter shelf life when unleavened. Yield: About 25-30 rounds.

Notes



Variations –

Sesame: Add ¾ cup of toasted sesame seeds.

Raisin: Add 3 tablespoons of cinnamon and 1 cup of raisin puree.

Herbal: add 1/2 cup of molasses in place of honey, and 1 teaspoon of garlic powder, 3 tablespoons of caraway seeds, and 3 tablespoons of ground dill seed.

To make bread leavened, add 4 tablespoons of yeast.

 

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