Unleavened Herbed Bread Recipes

UNLEAVENED HERBED BREAD

Steps:

• Preheat oven to 500°F.
• Mix all dry ingredients until well blended.
• Add in wet ingredients and mix together, just enough to moisten. This shouldn't require much kneading. Allow to rest for 10 minutes at room temperature (cover dough while resting).
• Pinch off balls approx 2" in diameter and roll to smooth. When all balls are formed, roll each one into a 5" circle approximately the thickness of of a pie crust.
• Bake each round on a pizza tray on lowest rack in oven for about 3 minutes. They should bubble up a bit and be slightly browned. Don't over bake.
• Keep in refrigerator or freeze in small batches as they have a fairly short shelf life due to their deliciousness and lack of leavening and preservatives.

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.

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

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.