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To Make Unleavened Bread

A simple unleavened bread made with flour, salt, and warm water, kneaded and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Make Unleavened Bread

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare the dough

  1. In a large bowl, combine the flour and salt.

  2. Gradually add warm water and knead until the mixture is well blended.

Shape and bake

  1. Roll the dough out into thin cakes.

  2. Bake in a preheated oven at 400°F (200°C), turning them during baking for even cooking.

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

Flour
Forms the main structure of the dough once mixed with water.
Warm water
Hydrates the flour so it can be kneaded into a cohesive dough.

The step that matters

Gradually add warm water and knead. Adding water slowly lets the flour absorb it evenly, so the dough blends smoothly without becoming sticky or dry in spots. Thorough kneading develops gluten, which gives the thin cakes enough cohesion to roll out and hold together in the oven.

“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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