Skip to main content
Bread

Unleavened Breads

A simple unleavened bread made from flour and water, baked until dry and hard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Unleavened Breads

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the dough

  1. In a bowl, mix the flour and water until a dough forms.

  2. Knead the dough briefly until smooth.

  3. Divide the dough into small round cakes.

Bake

  1. Place the cakes on a baking sheet and bake for 10-15 minutes until dry and hard.

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

What each ingredient does

All-purpose flour
Forms the dough's structure and becomes dry and hard as it bakes.
Water
Hydrates the flour so gluten can form and bind the dough together.

The step that matters

Kneading the dough briefly until smooth. Kneading develops gluten, which gives the dough its elasticity and stops the cakes from crumbling. Overworking is less of a concern here, but the dough should be smooth and cohesive before shaping.

“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.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes