Today I ran out of bread. So I went to make some more and discovered that I had also run out of yeast.
I've been reading about the Israelites in the desert, and the Passover, so I've had unleavened bread on the brain. I wondered what might happen if I just made my regular bread recipe and omitted the yeast. Since that's what traditional recipes seem to be, anyway. (I did research traditional Jewish breads, and they're more or less a regular bread recipe with no yeast.)
Here's the second batch.
Nice and flat and really chewy. I think it'll be good with peanut butter on it. The kids have been snacking on it.
My first batch, I forgot to poke with a fork, so they blimped out like popovers.
Undeterred, I cut holes in them and stuck them full of jam. I served them at dinner and they vanished.
So that's been my unleavened bread adventure. We'll see how well they do in the toaster tomorrow at breakfast. :-)
My recipe was something like:
2 cups water
2 tsp salt
1 Tbsp honey
2 Tbsp flaxseed meal (I've been sneaking it into baked goods lately just to use it up)
5 cups flour
Mix the wet ingredients then add flour until dough is firm enough to handle. Roll out on a greased cookie sheet and prick with fork before baking. Bake at 400 for 15-20 minutes, depending on how crunchy you want your breads.