Unleavened Bread Food

UNLEAVENED BREAD FOR COMMUNION

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix flour, oil, and salt together in a bowl; add water and mix using a pastry cutter until dough is soft. Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands.
• Bake in the preheated oven until bread is cooked, 8 to 10 minutes.

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.

UNLEAVENED BREAD FOR PASSOVER

Steps:

• Roll out to 1/8 inch thick.
• Place on greased cookie sheet.
• Score into about 1 inch squares.
• Cut into 4 x 5 rectangles.
• Bake at 400 degrees about 15 minutes.
• In the first minutes of baking, prick bubbles that may form.

UNLEAVENED BREAD

Steps:

• Preheat oven to 375 degrees.
• Measure and mix flour and wheatgerm.
• Measure and add three liquids.
• Stir throughly till mixture comes away from sides of the bowl.
• Form into two balls. You can hold, refrigerate, or freeze the dough for later.
• Flatten balls on a cookie sheet or baking pan.
• Stone or non-stick surfaces work well. If not "unstick"--sprinkle the baking surface with cornmeal or line it with aluminum foil.
• Bake for 20 minutes.
• Let cool several minutes--bread will be very hot.

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.

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.

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.