Unleavened Bread 3 Simple Ingredients - Perfect for this time of year!
This Quick and Easy 3-Ingredient Unleavened Bread Recipe
Unleavened bread can be considered healthy, especially when made with whole grains and minimal added ingredients, as it is generally lower in fat and refined carbohydrates compared to leavened bread, and avoids potential issues with added yeast; however, the health benefits largely depend on the ingredients used to make it and how it is prepared.
It's important to consider your individual dietary needs and consult a healthcare professional if you have any concerns.
What Ingredients Do I Need to Make Unleavened Bread?
You only need three ingredients for this recipe.
2 Cups - All Purpose Flour (Plus about 2 tablespoons for rolling out the bread)
½ teaspoon - Salt
1 cup - room temperature Water
How to Make Unleavened Bread
Combine the flour and salt in a bowl and stir together.
Add the water and stir until the dough forms a cohesive ball.
Knead the dough for 5 minutes.
Preheat your skillet on the stovetop over medium-high heat. Then, divide the dough into 5 to 7 balls, depending on how large you would like your pieces of bread to be.
Roll out each piece of dough on a lightly floured surface until it is approximately 5 to 6 inches in diameter.
Cook each piece on a hot skillet for about 2 minutes on each side.
Serve hot, and for an extra special touch, brush on a bit of melted butter or olive oil and sprinkle with fresh herbs. The herbs give the bread an amazing taste. Rosemary, cilantro, garlic, oregano, you choose, they are all incredible.
Unleavened bread is best enjoyed fresh! However, if you have leftovers, store the bread at room temperature in an airtight container for up to 2-3 days.
Unleavened can be stored in the freezer for up to 2 months. When you are ready to eat it, just set it on the counter and let it come to room temperature.
10 Types and Examples of Unleavened Bread
1. Matzo
Matzah/Matzo is the most common variety of unleavened bread on the market. This flatbread comes in diverse sizes, texture and tastes all depending on the recipe used. Matzo plays an integral role in the Passover festival and is a common dish in Jewish cuisine.
2. Unleavened Communion Bread
This traditional bread is used for holy communion in churches. It is the most widely consumed variety of unleavened bread. The bread undergoes a unique baking process to prevent it from crumbling due to its thin size.
3. Tortilla
These flatbreads are thin and come in various varieties such as corn tortillas and wheat tortillas. Tortillas were first made by indigenous tribes from Mesoamerica including the Aztecs and Nahuatl speakers. However, unlike this recipe, tortillas typically incorporate fat, like lard or oil, into the dough, which makes them softer and more pliable.
4. Roti
Roti a traditional unleavened flatbread that originated in the Indian subcontinent and is a staple in many cultures made from stoneground whole meal flour (Atta) which is combined with water to make a sticky dough that is then flat-rolled and baked in a tandoor oven. This bread is customarily consumed with vegetables or curries and can be used to wrap them.
5. Tortilla de rescoldo
Tortilla de rescoldo is a traditional Chilean flatbread. The bread is made of wheat flour and was traditionally baked by partially burying it in the coals of a campfire.
6. Bannock
Bannocks are originally from Scotland and were made from barley or oatmeal dough which would be shaped into an oval shape and cooked on a griddle. Due to their size, they have to be sliced into smaller sections before serving.
7. Sprouted bread
Sprouted bread refers to any unleavened bread that’s prepared using sprouted grains. To make this variety of bread, the grains are first allowed to reach the sprouting stage of germination by introducing water and are then dried. The dried sprouts are ground into a meal which is used to make the dough and later baked. As a result, the bread has a characteristic chewy texture with a nutty flavor. The sprouting process also converts most of the stored contents into easily absorbable nutrients making it even healthier.
8. Chapati
Chapatis traditionally originated from India, but over the years this flatbread has become common in the Middle East and the East African coast countries such as Kenya and Tanzania’s famous Swahili cuisine. The bread is prepared using wheat flour which is mixed with water, sugar, and salt to taste and then rolled into thin circular shapes which are then cooked on a heavy skillet until they have a golden-brown hue.
9. Lavash
Lavash bread also known as cracker bread is an Armenian flatbread that’s baked in a tandoor oven. This flatbread has Iranian roots and is eaten throughout the middle east and eastern Europe. UNESCO lists the sharing of lavash in the communities of Azerbaijan as part of the intangible cultural heritage of humanity.
10. Crepe
While a sweet crepe is an unleavened batter, but it is not a bread, but a pancake, it still does have the characteristics of unleavened bread. The main ingredients are wheat flour, milk, and eggs. They are a type of French pancake that are thin and delicate, and can be sweet or savory
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