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Bread

Unleavened Bread

A simple dough of meal and water, optionally enriched with butter, rolled thin and baked until dry.

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

Ingredients

Directions

  1. Mix the meal and water to form a firm, tough dough.

  2. Roll the dough as thin as possible to aid in drying.

  3. If using, add butter to make the bread more soluble and porous.

  4. Shape the dough into cakes and bake until dry.

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

Meal
Forms the dough's main body and structure, setting the bread's basic texture.
Butter
Adds fat that makes the bread more porous and softer in texture.

The step that matters

Roll the dough as thin as possible. Thin dough dries evenly and fully during baking, so the bread becomes crisp and stable rather than damp inside. Thick pieces can stay moist at the centre and spoil faster.

“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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