Soft Unleavened Bread Food

UNLEAVENED BREAD RECIPE - ISRAELI CLASSIC

Steps:

• Preheat oven 450°F (260°C).
• Combine all ingredients with the water to form dough and knead for 3 minutes.
• Divide into 8 balls. Flatten each into a thin round and prick with a fork.
• Bake on a greased cookie sheet for 10 minutes in oven.

SOFT UNLEAVENED BREAD

Steps:

• Place all ingredients in a medium mixing bowl. Beat with an electric mixer for about two minutes, scraping down sides if needed. Spray an 11x15 pan with cooking spray. Pour batter into the pan and spread dough to the edges.
• Bake at 450 for about 20 minutes, until just very lightly browned.

UNLEAVENED BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix flour and salt in a large bowl. Make a well in the center of the flour mixture.
• Beat eggs and melted butter together; pour into the well in the flour mixture and mix with a fork until crumbly. Slowly add milk to the flour mixture, using hands to mix the dough into a ball.
• Roll dough into a flat loaf and put onto the prepared baking sheet.
• Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.

SOFT UNLEAVENED BREAD

Steps:

• Mix flour and salt together. Mix eggs and oil together. Add dry to wet and then add milk.
• Beat dough at high speed for 2-3 minutes with electric mixer. Pour onto greased cookie sheet. Bake at 450F for 15 - 20 minutes. *The bigger the pan, the thinner the bread so keep an eye on it*.
• When done baking, remove from oven and slice into sandwich slices. Can be used immediately or stored in refrigerator for up to a week.

(NO-KNEAD) UNLEAVENED BREAD, (WRAP-ABLE VERSION)

Steps:

• 1. In a large mixing bowl, mix dry ingredients with a whisk.
• 2. Take your warm-to-hot water off the stove. While scraping the sides of the bowl, pour 1/3 cup warm water into the flour at a time and mix until a faintly sticky dough ball is formed. Use all the water. Note: If the dough is a bit dry, pound a little until the moist is evenly incorporated throughout. If the dough is too wet, make efforts to incorporate all of the flour that's in the bowl, pounding it into the dough.
• 3. Cover the dough with a clean cloth for 5 minutes (or keep up to 24 hours!) to let it rest.
• 4. Take the cloth off your bowl & remove the dough. Place dough onto a clean countertop. Note: The dough will be sticking to the bottom of the bowl as you lift it out, and the top of the dough might be dry. Briefly rework the dough again so the moist is evenly incorporated throughout.
• 5. Divide the dough using a knife. Make sure each dough ball is equal to 4 TBSP (or a medium ball size). I gathered 12 dough balls. Note: Cover the pieces of dough with a wet paper towel so it doesn't dry out.
• 6. Using a rolling pin, roll out each dough ball until it's little less than 1/4 inch thick. Size may vary but dough's rough dimensions spread out by 7x8 inches. Note: Roll it out under 1/4 inch thick but not under 2mm, this recipe's ingredient ratio isn't suited to make unleavened bread crackers. You should be able to easily lift this dough without ripping it.
• 7. On stovetop, pre-heat a large non-stick skillet or pan over medium heat (Stovetop Settings: 5 or 4). Note: Do not cook over the lowest setting.
• 8. Once the non-stick pan is pre-heated and quite hot, place a flatbread or multiple flatbreads onto the surface using a spatula, ensuring they do not overlap. Let it cook for 1-minute, 45 seconds OR until brown marks begin to appear. Flip to the other side & cook for another 45 seconds. Use the spatula to hold down the flatbread when it rises so the flatbread cooks evenly but doesn't burn. Note: It's not necessary nor recommended to use oil or butter.
• 9. Flatbreads are ready when both sides appear to have light to medium brown spots & the bread is no longer see-through. Remove from stove-top and wrap the flatbread in a reusable cloth or paper towel before storing inside a ziplock or container.
• 10. STORING: When properly clothed inside a container, your Unleavened Bread will stay fresh & pliable up to 12 days. Freeze your Unleavened Bread inside of a ziplock bag with a cloth for up to 1 month. Note: Additionally, just like regular bread, uncovered Unleavened Bread may be left outside for up to 5 hours before it begins to stale.

UNLEAVENED BREAD (THE ORIGINAL LOAF)

Steps:

• Add all dry ingredients to a bowl and whisk to mix well.
• Add olive oil, and warm water.
• Make into a dough. If too wet add a bit of flour, and if to dry add a little more liquid.
• Divide into equal portions of dough, and form into balls.
• Roll out into ¼ inch flatbreads.
• Heat a cast iron pan over a medium to high heat.
• Cook each loaf for 4 to 5 minutes a side or until cooked.

BAKED UNLEAVENED BREAD (HANDMADE SOFT MATZO)

Steps:

• Combine the ingredients to make a ball of soft dough.
• Cut a piece of parchment paper 18" long. Sprinkle with flour and roll the dough into a 15x8 oval atop of the parchment paper.
• Lightly score the top by running a knife through the top to make diamond shapes. (Don't cut all the way down. This is just to make serving easier and presentable.)
• Transfer the paper onto a baking sheet and place it on the bottom rack of the oven. Broil at High for about 5 minutes per side or until bread is spotted and golden brown.

AUTHENTIC UNLEAVENED BREAD

Steps:

• Mix the oil and honey into a bowl.
• Microwave water for 50 seconds or until hot and add to mix.
• Add milk or almond milk and stir contents until blended together.
• Add flour and stir until contents become dough.
• Knead the dough while sprinkling conservative amounts of flour to avoid the dough from sticking to bowl or hands.
• Sprinkle flour onto counter top and tear dough to desired size fashioning it into a circular loaf in the flour to avoid sticking.
• Bake at 218C/425F for twelve to fourteen minutes. Bake the loaves for seven minutes on one side and five to seven on the other. When loaves begin to brown slightly they are done.