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Unleavened Bread

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

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

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. Mix the dough until smooth and elastic, about 107 minutes.

  2. Form into rolls 3 to 4 inches long and ¾ inch thick, ensuring no dry flour sticks.

  3. Place the rolls apart in a pan and prick with a fork.

Bake

  1. Bake in a hot oven at 400°F (200°C) for about 30 minutes.

  2. Check that the rolls do not yield to pressure.

Cool and serve

  1. Cool the rolls on a table.

  2. Serve warm for breakfast or store for dinner or supper.

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
Provides the starch and proteins that form the bulk and structure of the rolls.
Water
Hydrates the flour so its proteins form a stretchy, elastic dough when mixed.

The step that matters

Mix the dough until smooth and elastic. Mixing works the flour proteins into a continuous gluten network. Stopping early leaves a weak, crumbly dough that tears when shaped and bakes unevenly.

“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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