Thursday, April 5, 2012

DIY Unleavened Bread

I thought about trying to make lamb this week, but it was really expensive...and really gross looking at the store. So I decided that I was just going to be glad that I don't have to kill a lamb anymore, or even just skin part of an already killed one, and not attempt something that was going to make me feel ill right now.

So I just made stew with ground beef, but also made this unleavened bread to go with it. We read and talked briefly with our boys about the passover and last supper. They are still very young of course and can't understand everything, but it was one more way we are just trying to be always teaching them.

This bread turned out quite tasty and would be a good accompaniment to soups, stews, or pasta, anytime of the year. It was delicious both plain and with butter for dinner.

Homemade Unleavened Bread Recipe
  • 3 cups flour (I used 1½ cups whole wheat and 1½ cups white flour)
  • 1 cup or more of water
  • 1 Tbsp oil
  • 1½ tsp salt
  1. Combine all ingredients in a mixing bowl, kneading dough until well combined and smooth. Add more water as needed, but dough should remain slightly dry.
  2. Divide in 8–10 pieces, and roll into 5 inch flat circles about ½ inch thick.
  3. Place on cookie sheets, and bake in a preheated oven at 350 F for 12–20 minutes.

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