Easy unleavened bread recipe
Unleavened bread is bread made without any leavening agent usually for dietary or religious reasons. An easy 4-ingredient bread recipe that you will want to make over and over.
Servings: 8 serving
Calories: 231.3kcal
Ingredients
- 2 cups All purpose flour
- 2 cups whole wheat flour.
- 1 ½ cups warm water
- 2 teaspoons salt
- 2 Tablespoons olive oil
Instructions
- In a large bowl, or a mixer bowl fitted with a dough hook, add all purpose flour, whole wheat flour, sat and olive oil.
- Start your mixer to combine the ingredients. Gradually add water while kneading.
- Knead until you have a nice firm dough.
- Take the dough out and knead by hand for 3 minutes until smooth and soft.
- Cover the dough and let it rest for 15 minutes.
- Divide the dough into 4 pieces and brush with olive oil.
- Cover again and let it rest for another 15 minutes.
- Heat your oven to the maximum temp - mine was 500F - putting a pizza stone in it or any baking sheet.
- Roll your dough on another sheet sprinkled with some corn meal.
- Place the bread on the pizza stone and bake for 3-4 minutes, poking any air bubbles with a fork.
- Serve with your favorite dips or Indian curries.
Video
Notes
- Allowing the dough to rest gives it more structure but if you can't do this then feel free to use the dough immediately.
- You can cook the dough on a skillet, in this case cut the dough into 6-8 pieces and roll to the size of your skillet. Cook 2 minutes each side.
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Storage:
- Store unleavened bread in a Ziploc bag on your counter for 2 days. Refrigerate for up to 4 days or freeze for up to 4 months.
- Serve with:
- This bread is delicious with homemade hummus, baba ghanoush, ricotta cheese or to accompany any soup like tomato soup.
Nutrition
Calories: 231.3kcal | Carbohydrates: 44g | Protein: 7g | Fat: 3.9g | Sodium: 581.4mg | Fiber: 4.7g | Iron: 1.1mg