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
1 egg
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.
2 comments:
That looks really tasty!
Well I know how at passover I love Matzo. I could eat that stuff with every meal. I love it and I met a lady once that said she took the sheets of it and took a damp dish cloth and laid the bread in it then rolled it back out and put all of her fillings for sandwiches and then rolled it back up and sliced it. I always thought that sounded wonderful. You could have made salt rising bread or you could have just used baking powder. I am glad you tried that kind of bread. It looks really yummy.
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