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Bread

Unleavened Bread

A simple unleavened cornmeal flatbread made by soaking, grinding, mixing with water and salt, and cooking on a griddle.

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

Ingredients

Directions

Prepare the cornmeal

  1. Soak cornmeal in lime water for a few hours.

  2. Drain and grind the cornmeal to a fine paste.

Make and cook the cakes

  1. Add water and salt to the paste, mixing until smooth.

  2. Shape the dough into flat cakes.

  3. Cook the cakes on a hot griddle until golden brown on both sides.

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

Cornmeal
Forms the body of the dough and sets into a firm, sturdy cake when cooked.
Water
Hydrates the cornmeal so it forms a smooth, pliable dough that can be shaped.

The step that matters

Cooking the cakes on a hot griddle. The griddle must be hot enough to brown the outside quickly. Too low a heat dries the cakes out or leaves them pale and doughy inside before the surface sets.

“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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