Unleavened Bread
By
This was originally from the Worldwide News and then Linda Keeney (Mom) played with it
Butter and honey are the main ingredients.
Preparation time
45 minutes
Cooking time
10 minutes
Total time
55 minutes
Yield
60 Pieces
Ingredients
8 ounces butter (2 sticks, softened) 1⁄2 cup honey 2 cups sour cream (or whipping cream or plain yogurt) 4 cups flour (more or less, as needed) 1⁄2 teaspoon saltInstructions
Soften the butter and place in the bowl of a stand mixer (if you have one). A regular mixer will work until the flour's added.
Cream the butter until light and add the honey and sour cream/whipping cream/plain yogurt. Blend these together until completely mixed and creamed together.
If using a stand mixer, switch to the dough hook(s) now and add the flour and salt, a cup at a time, and allow the dough to mix and knead until the flour is completely mixed in. If need be, add a tablespoon or more flour, so that the dough comes away from the bowl. It will be sticky. Divide the dough into 3 or 4 pieces, unless you have a HUGE counter top.
On a well-floured surface, roll each part of the dough out as thin or thick as you'd like. The dough is very forgiving and can be worked and turned as much as is needed. Use cookie cutters to cut it, or cut it into whatever size pieces you'd like with a knife or pizza cutter. Bake at 350F for about 10 minutes. It shouldn't be allowed to brown on the top, or it will be tough.
Notes
This dough makes a lot of unleavened bread. In our family, when we say, "unleavened bread," this is what we mean.
Recipe Type(s)
