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Bread

Water-cakes

A simple flatbread made from flour, salt, and water, rolled thin and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Water-cakes

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare

  1. Mix flour and salt in a bowl.

  2. Gradually add water to form a paste.

Cook

  1. Roll out the paste very thin.

  2. Bake on a bakestone or in a frying pan until cooked.

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 structure of the paste and sets into the thin cakes when baked.
Water
Hydrates the flour so it binds into a workable paste.

The step that matters

Roll out the paste very thin. Thin dough cooks through quickly and dries into crisp, cracker-like cakes. Thick paste stays doughy in the centre and may not cook through before the outside browns.

“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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