(U.S. measures)
1 Cup whole wheat flour
1 Tablespoon butter
1/4 Teaspoon salt
1/4 Cup water
2 Teaspoon oil
(Metric measures)
237 milliliters whole wheat flour
1 milliliter salt
15 milliliters butter
10 milliliters oil
59 milliliters water
Unleavened Bread Directions
Sift the whole wheat flour. Mix in the butter and salt until the flour starts to form very small balls about the size of peas. Add next to the flour the water and oil. Mix until the dough no longer clings to the sides of the bowl.
Remove a small piece of flour and knead dough gently on a bread board or other flat non-stick surface. Add a small amount of flour to the dough ball, flatten it with your hands, and then roll the dough thin. Turn over the thin dough and roll it again to make it as thin as you can. Perforate thin dough with a fork. Bake for roughly 8 minutes at 400 degrees Fahrenheit (200 degrees Celsius).
What is leavening?
Leavening is a substance that causes fermentation and expansion of food products. It produces gas, air, or steam that, when heated, expands and makes certain foods lighter tasting.
Common leavening agents include Yeast, Baking Soda (but only when it is used with a food acid) and Baking Powder. Some substances, however, thought to be a leavening agent (for the purpose of keeping the Days of Unleavened Bread) but are not include Cream of Tartar, Brewer's Yeast and Yeast Extract.
Did you know . . . ?
In the Old Testament there was three primary ways of baking bread. The first was with hot stones, which were placed together in a group and a fire lit on top of them. When the stones were hot enough any cinders or ash were removed and the dough was then placed on them. The second method of baking was using an iron plate or griddle, similar to a modern-day frying pan. The third way to bake bread was using ovens.