Unleavened Bread
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.
Prep time(minutes)
Cooking time(minutes)
Total time(minutes)
Rounds
Ingredients
- 2 1/2 cups whole-wheat flour (unsifted)
- 2 1/2 cups unbleached flour
- 1 tablespoon salt
- 1/3 cup brown sugar (or honey ~it is best with honey)
- 1/2 cup canned milk (or 1/2 cup powdered milk and 1/2 cup water)
- 1 1/2 cup warm 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.