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Bread

To Make Unleavened Bread

A simple unleavened bread made from flour, salt, and water, baked into thin cakes.

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.

Make 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.

  3. Roll the dough out into thin cakes.

Bake

  1. Bake in a preheated oven at 400°F (200°C), turning the cakes 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 as its proteins and starch set during baking.
Water
Hydrates the flour so gluten develops and the dough holds together when kneaded.

The step that matters

Turning the cakes during baking. Thin cakes cook quickly, and ovens often heat unevenly. Turning them lets both sides brown and dry evenly, so one side does not scorch while the other stays doughy.

“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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