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Bread

Unleavened Bread

A simple unleavened bread made from wheat flour, salt, and water, baked until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Unleavened Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. In a bowl, mix the wheat flour and coarse sea salt.

  2. Gradually add water to the flour mixture, stirring until a dough forms.

  3. Knead the dough briefly until smooth.

  4. Divide the dough into small portions and shape into flat cakes.

Bake and serve

  1. Bake the cakes on a hot surface or in an oven at 400°F (200°C) until lightly browned.

  2. Serve warm.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Wheat flour
Forms the gluten network that gives the flat cakes their structure and chew.
Water
Hydrates the flour so gluten can develop and the dough becomes workable.

The step that matters

Add the water gradually. Adding water slowly while stirring lets the flour absorb it evenly. Pouring it all in at once can leave dry pockets and sticky lumps, making the dough harder to bring together and knead smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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