Author Topic: Unleavened Bread Recipes  (Read 4258 times)

Yowbarb

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Unleavened Bread Recipes
« on: November 14, 2011, 11:40:25 AM »
http://www.eliyah.com/recipes.html

UNLEAVENED BREAD RECIPES

MATZO (thanks to Tahar for this recipe :)

Before you start mixing all ingredients, turn oven on and preheat to 425.

2 cups of flour (increase all ingredients for larger recipe)
3/4 cup liquid (I use kosher wine and water mixed)
1/2 cup oil (olive is the best)
1 cup sugar

Mix together break apart in pieces and flatten.  Adjust liquid if needed. Pierce each cake with a fork. Bake until edges are brown, about 15 minutes. They are like unleavened cookies.

AIRY ONION KUGEL

6 eggs, separated
1/3 cup matzo meal
1 1/2 teaspoons salt
2 cups finely chopped onions
1/3 cup oil
1/4 teaspoon pepper

Beat egg yolks thick and creamy. Add onions, oil, matzo meal, salt and pepper. Mix well. beat egg whites stiff and fold into onion mixture. Pour into a oiled 2~uart casserole and bake at 350 degrees for 30 minutes or until a knife inserted into the center comes out clean.

ALMOND BREAD

4 eggs
1 cup sugar
3/4 cup oil or butter
1 tablespoon almond extract
3 cups flour
1 small bag slivered almonds
1/2 teaspoon vanilla

Mix sugar, eggs and 1 cup flour. Add oil or butter. Add remaining ingredients, pour into two greased bread pans. Bake at 350 degrees for 30 minutes. Remove from pans.

APPLESAUCE LOAF CAKE

1/2 cup raw honey or pure maple syrup
1/3 cup unrefined corn germ oil
1/2 teaspoon sea salt
1 tablespoon cinnamon
1 cup nuts
1 egg
1 3/4 cups whole wheat flour
1/2 teaspoon ground cloves
1 cup raisins
1 cup thick applesauce

Beat honey, oil and egg together, sift flour and spices together. Add to wet ingredients, lightly stir in raisins, nuts and applesauce. Spoon into oiled  9x5" loaf pan. flake 40 minutes at 350 degrees.


Yowbarb

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Re: Unleavened Bread Recipes
« Reply #1 on: November 14, 2011, 11:45:14 AM »
Unleavened bread recipes, continued from the site on previous post,
I suppose these are good to know about, and learn to do , for a variety of reasons...
One pragmatic reason, perhaps some people would run out of leavening agents in the aftertime. At any rate these look like good recipes,
Name of the site, Eliya Meaning:
First name origin & meaning:

Hebrew: God the Lord, the strong Lord

First name variations: Elija, Elijha, Elijiah, Elijuah, Elijuo, Eliya, Elijah

Read more on FamilyEducation: http://baby-names.familyeducation.com/name-meaning/eliyah#ixzz1di7kQ3he
...
Yowbarb
...
http://www.eliyah.com/recipes.html

BASIC BLINTZES

2 eggs
1 tablespoon vegetable oil
1 cup milk 1 tablespoon honey
3/4 cup whole-wheat pastry flour
1/2 tablespoon butter

Mix together all ingredients, except butter, in a blender, food processor, or electric mixer. Cover, and refrigerate for 1 hour. Melt butter in a 7-inch skillet over medium heat. Add 2 to 3 tablespoons batter, and tip pan to distribute batter evenly. Cook until browned on bottom and slightly dry on top. Place on wax paper, cooked-side down. Continue to cook until all the batter is used, replenishing butter as needed. (Makes 8 to 10 blintzes)

BLUEBERRY BLINTZES

1 recipe for basic blintzes (see above)
4 ounces creamed cottage cheese,
softened 4 ounces cream cheese,
softened 1 teaspoon butter,
softened 1 egg yolk
1 tablespoon honey
1 teaspoon vanilla extract
1/2 tablespoon buffer
2 cups blueberry honey sauce (see below) 1 cup sour cream or yogurt

Prepare blintzes according to directions above. In a medium-size bowl, beat together cream cheese, cottage cheese, softened butter, egg yolk, honey and vanilla. Place about 2 tablespoons cheese mixture on cooked side of each blintz. Roll up, leaving ends open. In a large skillet, melt butter. Saute` blintzes, seam-side down, until browned, Turn, and continue cooking until all sides are browned. Serve immediately topped with blueberry honey sauce and sour cream or yogurt. (Makes 8 to 10 blintzes)

BLUEBERRY HONEY SAUCE

6 tablespoons butter
3/4 cup honey
1/2 teaspoon vanilla extract
1 tablespoon cornstarch
3 cups fresh or frozen blueberries

In a large saucepan, melt butter. Blend in cornstarch, and stir in honey and blueberries. Bring to a boil over me dium heat, stirring constantly. Boil for 5 minutes. Stir in vanilla, and cool before serving.

CHAPATTI

4 cups whole-wheat flour
2 cups unbleached flour
1/2 pound soft butter
1 teaspoon honey (optional)
1 pint milk ground sunflower and pumpkin seeds as desired

Cut butter into flour. Add milk and work into dough. Roll as thin as you like. Cut into squares. Prick each square with a fork. Bake at 350 degrees for 20 minutes.

CHEESE BAGS

2 8oz pkgs cream cheese
2 1/4 cups flour
1/2 pound butter

Have cheese and butter at room temperature. Cream together, add flour, mix well. Chill 2 hours or longer. Cut in half and roll out. Use large fruit can to cut out. Fill each round with pieces of Wisconsin brick cheese (or any king) fold circle of dough over cheese to form a half circle. Press edges together with fork. Spread beaten egg on top of each half circle before baking. Bake till lightly browned.

CHEESE CAKE CRUST

1 cup flour
1/4 cup sugar
1 tablespoon lemon peel Mix, then cut in lfl cup butter; add 1 slightly beaten egg yolk and 1/4 teaspoon vanilla.

Blend thoroughly. Pat 1/3 of dough on bottom of 9" spring form pan. Butter sides of pan and attach to bottom plate rest of dough evenly on side 2" up. Bake-cool (6 minutes at 400 degrees).

COCONUT MACAROONS

1 7oz pkg bakers flakes coconut
2 tablespoon flour
3 egg whites
1/3 cup sugar
1/8 tablespoon salt
1/2 tablespoon almond extract

Combine coconut, sugar, flour and salt. Stir in beaten egg whites and almond extract, mix well. Drop by teaspoon onto lightly greased baking sheet. If desired, top with halved candied cherries. Bake in 325 degree oven for 23 minutes or until delicately browned. Remove from sheet at once.

CREPES

1 cup flour
1 1/2 cup milk
Pinch of salt
3 eggs
1/2 cup vegetable oil

Sift flour, and salt. Add eggs and beat thoroughly till smooth. Add milk, beat well. Batter should be consistency of heavy cream. Put in refrigerator for at least two hours. Pour into pie pan. Dip heated skiliet bottom into batter. Surface should be well covered but not runny.

DARREL'S UNLEAVENED BREAD

1 cup whole wheat flour
1/2 cup olive oil
1 cup water
1/8 cup honey (for Passover meal omit honey)

Mix oil and flour first-stir. Put water and honey in and whisk, it will he runny. Spread thin on baking sheet. Bake as hot as you can about 500-600 degree oven for 6 to 7 minutes.

DELICIOUS PASTRIES

1 pound margarine
3 cups flour fitting or jam
1 16 oz small cottage cheese

Mix together margarine, cottage cheese and flour. Let mixture set for several hours or overnight. Take 1/3 of dough and roll thin. Cut into 3" squares, place filling in center and fold comers to center. Bake 30-35 minute. Sprinkle with confectioners sugar and cool.

ENGLISH PASTRY

Pastry:   
1 teaspoon vanilla   
2 eggs  l teaspoon salt 
2/3 cup vegetable shortening 
1 tablespoon water

Filling:   

1 pound stew beef 
4 medium potatoes 
4 medium onions 
1/4 rutabaga

Sift flour and salt together. Cut in shortening. Use enough water to form dough into ball. Cut ball into four sections. Roll out one at a time into a circle. Cut meat into small pieces, grate rutabaga. Place handful of rutabaga on one hatf of dough. Slice 1 potatoes over rutabaga. Add salt and pepper. Add 1/4 beef; 1 medium onion, punc ture top. Make other 3 same way. Bake 1 hour and 15 minutes at 375 degrees.   ROMEMADE TOMATO CATSUP

3 112 cups tomato sauce; use a 1-lb lb oz can 4 tablespoons plus 2 teaspoons sugar or honey 1/4 teaspoon onion power 4 tablespoons plus 2 teaspoons light corn symp 2 tablespoons plus 1 teaspoon fresh lemon juice 1/4 teaspoon celery seed 1 3/4 teaspoons salt scant 1/8 teaspoon pepper 4 tablespoons plus 2 teaspoons cider vinegar  Pour 1 cup of tomato sauce into a blender container arid whirl at the highest speed for 1 hill minute; pour the blended sauce into a heavy', high-speed, non-aluminum pot,' repeat this procedure, blending only 1 cup at a time, until all the sauce has been blended. If you're using a food processor, blend the sauce all at once until perfectly smooth, stopping once or twice to scrape down the sides of the container. In a mortar and pestle, crush the celery seed to powder; if you don't have a mortar and pestle, combine the celery seed, sugar, and salt in a clean, dry blender or processor container and whirl until powdered. Mix the powdered celery seed, sugar, salt, onion powder, pepper and cayenne into the pot of blended sauce. Gently boil the sauce, uncovered, for about 25 to 30 minutes, stirring frequently. Remove sauce from heat when it is as thick as a rich spaghetti sauce and able to make loose mounds-it should be just a bit thicker than you want your finished catsup to be. Cool the sauce quickly by immersing the pot in a sink of cold water while stirring the contents. When the sauce is coot, stir in the corn s'rup, vine gar and lemon juice until blended. Pour the catsup into emptied and cleaned commercial catsup bottles and store, refrigerated, can he stored for up to 6 months.

JAM FILLED CRUMB BARS

1 3/4 cups flour
3/4 cup buffer
1 teaspoon shredded lemon peel
1 teaspoon flour
1/2 cup finely chopped nuts
1/2 cup sifled powdered sugar
3/4 cup jam or preserves

Stir together flour and nuts. In a large mixer bowl, beat butter until soft, add powdered sugar and lemon peel and beat until fluffy. Add flour mixture and beat till crumbly. Press 2/3 of crumbs onto bottom of ungreased 9x9x2 pan. Spread jam into pan. Stir in 1 tablespoon of flour into remaining crumb mixture and sprinkle over jam. Bake 375 degrees for 25 to 30 minutes. Cut into bars.

MATZOS SPONGE CAKE

8 egg yolks
1 1/2 cup sugar
1/2 cup matzos cake flour
1/2 lemon juice or grated rind
1/2 cup potato starch
8 egg whites beaten stiff

Beat yolks until light. Add sugar gradually. Add pinch of salt, lemon rind and juice, then cake meal and potato starch. Lastly fold in egg whites which have been beaten till stiff but not dry. Bake 45 minutes at 350 degrees in angel food pan or in two layers.

MAYONNAISE

1 egg 1/2 teaspoon sugar (or honey)
Dash cayenne pepper
1/2 teaspoon dry' mustard powder
1/2 teaspoon salt
2 tablespoons cider vinegar
1 cup salad oil

Put eggs, seasonings, vinegar, and 1/4 cup of oil into blender container. Cover and process at blend. Immediately remove feeder cap and pour in the remaining oil in a steady stream. (If necessary, stop the blender, use a rubber spatula to keep mixture around processing blades. Cove and continue to process.) Store covered in the refrigerator up to 1 week. (Makes about 1 1/4 cups.)

MERINGUE CRUST

4 egg whites, at room temperature
1 cup sugar
1/2 cup shredded coconut (optional)

Preheat the oven to 250 degrees. Beat the egg whites until stiff but not dry. Gradually add the sugar, beating constantly until the mixture is thick, glossy, and stands in stiff peaks. Turn the meringue into a well-buttered 10-inch pie pan. Spread it evenly over the bottom and bring it up evenly over the bottom and bring it up in evenly spaced peaks around the sides. If desired, sprinkle with coconut. Bake for 1 hour. Turn the oven off but leave the crust in it until the oven is cold. Makes enough for 1 single crust pie. This crust is great for cream-type pie fillings or any of the cooked lemon or lime fillings. For a lighter dessert, try fruit yoguft filling consisting of fruit yogurt, and whipped cream topping covered with pecans or walnuts, or simply fill a cooled crust with softened vanilla ice cream (be careful of vanilla) and top with sliced fresh fruit.

MUSTARD

1/4 cup dry mustard powder
2/3 cup water
1/4 cup sugar (or honey)
1/2 teaspoon salt
2 tablespoons water
1/3 cup cider vinegar
3 tablespoons cornstarch

Mix mustard and 2 tablespoons of water together. Set aside. In saucepan mix remaining ingredients. Cook over low heat about three minutes or until thick, stirring constantly. Remove from heat and stir in mustard mixture un til smooth. Cover and refrigerate. (Makes 1 cup)

NUT FUDGIE COOKIES

2 squares chocolate
1/2 cup vegetable shortening
1 cup sugar
1 teaspoon vanilla
2 eggs beaten
1/2 cup sifted flour
1/4 teaspoon salt
1/2 cup nuts

Melt chocolate and shortening. Add sugar and eggs. Mix quickly, add flour, salt and vanilla. Pour into 13" x 9" pan. Sprinkle nut meats over, bake 15 minutes at 400 degrees.

OATMEAL COOKIES (UNLEAVENED)

1 cup all purpose flour
3/4 cup packed brown sugar
1 cup Crisco shortening
3 tablespoons water
1 teaspoon ground all spice
1/2 teaspoon salt
1 teaspoon ground ginger
3/4 tablespoon vanilla
1 egg
3 cups oats (raw)
3/4 cup nuts
1/2 cup raisins

In large bowl measure the first nine ingredients. Mixer on low beat ingredients until well blended. With spoon stir in oat, walnuts and raisins. Grease cookie sheets. Preheat oven to 375 degrees. Drop dough by heaping teaspoons 2 inches apart. Bake 12 minutes or until golden brown. remove to wire rack to cool. Store in tightly covered container. Good for 2 weeks. (Makes 3 dozen)

OLD FASHIONED POUND CAKE

4 cups confectioners' sugar
2 cups butter or margarine
2 tablespoons grated orange rind
6 eggs
3 1/2 cups all-purpose flour
1/4 teaspoon salt

Sift flour. Cream shortening at medium speed on electric mixer 3 minutes or until light and creamy. Gradually add sugar and orange rind; cream thoroughly. Add eggs one at a time, mixing well after each addition. Gradually add combined flout and salt; mix well. Pour into greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 20 minutes, or until wooden toothpick inserted in center comes out clean. Remove from pail. Cool.

PASSOVER APPLE PANCAKES

1 cup matzo meal
3 eggs, beaten
2 tablespoons peanut oil
1/2 teaspoon salt
1/2 cup water
3 tart apples

Slice the apples into small fine slices. Mix ingredients in order given and drop by tablespoon into hot oil. Fry until golden brown. Drain on absorbent paper and serve with sugar or a mixture of sugar and cinnamon.

PASSOVER BREAD

3 pints milk
1 pound butter flour

Take milk, butter, and as much flour as needed to give it a body similar to pie dough. Divide into four parts and work each until it blisters; then roll out till about the thickness of pie dough. Score or prick with fork (like a pie shell). Bake at 350 degrees until slightly browned at the edges.

PASSOVER CHICKEN BLINTZES

Wrappers:
5 eggs salt
3/4 cup matzo meal
1 1/2 cups water

Beat eggs, salt, and water. Gradually add meal and beat until smooth. Heat a 6-inch frying pan. Brush lightly with oil. Pour sufficient batter just to cover surface or pan. Tip pan quickly to spread. Brown on one side and turn out on board or towel.

Filling:

2 tablespoons finely chopped scallions
4 teaspoons cooking oil
1 1/2 teaspoon salt
2 cups chopped cooked chicken
1 teaspoon sugar dash of pepper

Mix carrot, and celery with remaining ingredients. Place 1 teaspoon on blintz wrapper. Fold in blintz fashion. Fry in hot vegetable oil until brown or they can be browned in oven, using a little oil brushed on each.

PASSOVER SOUR CREAM PANCAKES

3 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
6 tablespoons matzo meal

Beat eggs. Blend all ingredients. Drop by spoonfuls into greased skillet. Brown on both sides. (Make 11 pancakes.)

PECAN CRISPS

1 1/2 cups sifted flour
1 egg separated
3 tablespoons milk
1 cup sugar
3/4 teaspoon salt
1 teaspoon vanilla
1/2 cup soft vegetable shortening
1 cup pecans finely chopped

Cream shortening, sugar, milk, egg yolk. Add sifted dry ingredients, form into balls (walnut size). Place on ungreased baking sheet. Press flat with bottom of glass dipped in sugar. Brush with beaten egg whites. Sprinkle with nut meats. Bake 8-10 minutes. Do not over bake. (Makes about 5 dozen)

POLENTA TOASTS

1/3 cup whole grain corn meal
1/3 cup regular corn meal
1/2 teaspoon salt or 1 tablespoon liquid aminos
2 1/2 cups water

Place cornmeal and salt in heavy 3 quart saucepan. Slowly whisk in the water (and aminos if you are not using salt). Cook over medium heat stirring constantly, until mixture boils and becomes very thick, about 10 minutes. Heat may be lowered the last 3 or 4 minutes to prevent sticking. Stir very fast Spray cookie sheet with olive oil and spread mixture to within 1 inch of edges. Do not cover, Refrigerate at least 4 hours. Preheat oven to 450 de grees. Cut polenta into squares and push apart slightly. Spray top with olive oil spray. Bake for 25 minutes on bottom oven shelf. Toasts should be lightly browned and easy to remove with a spatula. If not---bake 5 to 20 minutes longer.

POUND CAKE

1 cup butter
2 cups flour
1 cups sugar
1/4 teaspoon nutmeg or more
1/4 teaspoon salt
1 1/2 teaspoon vanilla 4 eggs

Bring butter and eggs to room temperature. Grease bottom and 1" up sides of pan. Beat butter till creamed and fluffy. Gradually add sugar, boating at medium speed 6 minutes or till light and fluffy. Add vanilla, add eggs one at a time. Beat 1 minute after each: serape bowl frequently. Stir together flour, salt and nutmeg. Gradually add dry ingredients to egg mixture and beat. Bake 60-65 minutes at 325 degrees or till done.

PUMPKIN CHEESECAKE

Crust:
1/3 cup margarine
1/3 cup sugar
1 egg
1 l/4 cups flour

Cream margarine and sugar until light and fluffy. Blend in egg; add flour, mix well. Press dough on bottom and 2 inches high around sides of 9-inch springform pan. Bake at 400 degrees for 5 minutes. Reduce oven temperature to 350 degrees.

Filling:
2  8 ounce pkgs cream cheese
3/4 cup sugar
1 16-ounce can pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg dash of salt
2 eggs

Combine softened cream cheese and sugar, mixing at medium speed with beater until well blended. Blend in pumpkin, spices and salt, mix well. Add eggs one at a time, mixing well after each addition. Pour mixture into the pastry-lined pan. Smooth surface to edge of crust. Bake at 350 degrees for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, just before serving. if desired.


Yowbarb

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Re: Unleavened Bread Recipes
« Reply #2 on: November 14, 2011, 11:46:33 AM »
Here's the last of the recipes on this page, http://www.eliyah.com/recipes.html
- Yowbarb
============================================================
RAISIN BREAD

Blend:
3/4 cups all purpose flour
2 cups whole wheat flour
3/4 cup sugar or honey
1 teaspoon cinnamon
1 cup raisins
1/2 teaspoon salt

Add:
2/3 cup vegetable oil
1 egg
1 cup milk (3/4 cup if honey is used)

Mix well! Before baking sprinkle a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon over the surface of bread. Preheat oven to 400 degrees. If you use honey in raisin bread heat oven to 375 degrees. Spray to cookie sheets or jelly roll pan with oil. Divide dough in half. With lightly floured hands pat each ball of dough onto sheet until it is desired thickness. We 3/8 inch. Cut raw dough into squares and prick center of each square with fork, Bake 15 to 18 minutes or until it begins to brown. Over baking will cause it to be too brittle.

RASPBERRY BARS

2 sticks soft butter
2 cups flour
2 egg yolks
1 cup sugar
1 1/2 to 2 cups of raspberry jam

Cream butter and sugar with electric mixer. Add egg yolks and beat well. Add flour 1 cup at a time. Chill dough for at least one hour. Divide dough in half. Roll in square to fit 9" X 9" pan. Place dough in pan and top with jam.. Add top layer of dough rolled into square to fit pan. Bake at 375 degree oven for 35-40 minutes. Sprinkle with powdered sugar. Cut when cold.

SESAME CRISP CRACKERS

2 cups whole-wheat flour
3/4 cup raw sesame seeds
5 tablespoons safflower oil
2 1/4 teaspoons salt a few shakes of any flavoring desired (onion, garlic, etc)

Combine dry ingredients. Work oil in with fork, Stir in 3/4 cups water. Form into two bails. Roll as thin as possible; cut into shapes. Place on ungreased cookie sheet; prick with fork. Bake at 425 degrees for 10 minutes.

SNACKING BREAD

Blend:
1 3/4 cups all purpose flour
1/2 teaspoon salt
3 cups whole wheat flour
1/2 cup brown sugar

Add:
2/3 cup vegetable oil
1 egg
1 cup milk

Mix well! Before baking sprinkle a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon over the surface of bread. Preheat oven to 400 degrees. If you use honey in raisin bread heat oven to 375 degrees. Spray to cookie sheets or jelly roll pan with oil. Divide dough in half. With lightly floured hands pat each ball of dough onto sheet until it is desired thickness. We 3/8 inch. Cut raw dough into squares and prick center of each square with fork. Bake 15 to 18 minutes or until it begins to brown. Over baking will cause it to be too brittle.

STEW BREAD

Blend:
1 3/4 cups all purpose flour
2 cups whole wheat flour
1/2 teaspoon salt

Add:
2/3 cup vegetable oil
1 egg
1 cup milk

Mix well! Before baking sprinkle a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon over the surface of bread. Preheat oven to 400 degrees. If you use honey in raisin bread heat oven to 375 degrees. Spray to cookie sheets or jeIly roll pan with oil. Divide dough in half. With lightly floured hands pat each ball of dough onto sheet until it is desired thickness. We 3/8 inch. Cut raw dough into squares and prick center of each square with fork. Bake 15 to 18 minutes or until it begins to brown. Over baking will cause it to be too brittle.

STRAWBERRY AND CREAM CREPES

3 cups strawberries
1 cup sour cream
1/3 cup sugar
1/2 cup powdered sugar
1 cut cottage cheese

Slice berries, add sugar, set aside. In blender whip cottage cheese till smooth, stir in sour cream and sugar. Fill crepes with some of the mixture, fold over and top with strawberries and cream.

TARTS

Make pie crust, roll out, cut with large coffee can, turn muffin tin with bottom up, oil and place cut dough on bottom of tin. Bake till done, fill with favorite filling.

UNLEAVENED CHOCOLATE CAKE

1 1/2 cup matzo flour
2 cups sugar
1 cup vegetable shortening
2 tablespoons of vanilla
8 tablespoons cocoa
2 tablespoons corn syrup
4 eggs

Cream shortening, sugar and eggs. Combine all other ingredients. Beat until fluffy and light. Pour into two greased 8" pan. Bake 30 minutes at 350 degrees-cool-frost.

WHEAT CRISPS

1/2 cup sugar
1/2 cup wheat germ
3/4 cup margarine
1/2 cup whole-wheat flour
1/2 cup powdered milk

Place all dry ingredients into a mixing bowl. blend in margarine with a pastry blender. Knead with hands until smooth and soft dough forms. Form into small balls and flatten with fork on ungreased cookie sheet. Bake in 300 degree oven until edges are slightly browned, 20 to 25 minutes. (Makes 2 to 2 1/2 dozen).


Yowbarb

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Flatbreads - often unleavened were an ancient staple of the human race
« Reply #3 on: December 05, 2011, 08:39:07 AM »
This Topic is about flatbreads, which seem to be a universal food. Some are made with cheap white flour and include dough; a lot of them are natural, from whole foods - and unleavened. I bet they are (all) delicious... Some knowledge of how to make these would be good to keep note of, and the ingredients stocked up, for survival meals.
My experience with unleavened bread is mainly Indian Chapati bread, unleavened; Matzos, also unleavened.
from what I have been reading, tortillas are a form of unleavened flatbread. (Some have yeast but the corn don't.) I eat the Essene unyeasted bread too  - it is a wonderful thick gooey sort of bread, not sure if it is under the heading of flatbread.  :)
I will be posting a few recipes I find, Members please post yours too,
Barb Townsend
...
http://en.wikipedia.org/wiki/Flatbread   Flatbread

A flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened: made without yeast or sourdough culture: although some flatbread is made with yeast, such as pita bread.

There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick.

History  Flatbread was already known in Ancient Egypt and Sumer.
http://en.wikipedia.org/wiki/Sumer  Sumer was first settled between 4500 and 4001 BC.
[ The term "Sumerian" is the common name given to the ancient non-Semitic inhabitants of southern Mesopotamia, Sumer, by the Semitic Akkadians. The Sumerians referred to themselves as ùĝ saĝ gíg-ga, phonetically uŋ saŋ giga, literally meaning "the black-headed people".]

Note: Re Human culture in ancient Egypt: http://en.wikipedia.org/wiki/Egypt#Pre-historic_Egypt
"In the 10th millennium BC...."

http://www.touregypt.net/featurestories/bread.htm   Bread
...
CHAPATI
http://en.wikipedia.org/wiki/Chapati  Chapati

Chapati or Chapatti or Chapathi (Urdu: چپاتی, Hindi: चपाती, Bengali: চাপাটি, Kannada: ಚಪಾತಿ, Malayalam: ചപ്പാത്തി, Telugu: చపాతీ, Marathi: पोळी, Punjabi: ਚਪਾਤੀ [tʃəpɑt̪i]; Turkmen: Çapady) is an unleavened flatbread (also known as roti) from the Indian subcontinent.[1] Versions of it are found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania. In China there is also a similar type of flatbread called Laobing.

..................................
« Last Edit: December 05, 2011, 10:56:56 AM by Yowbarb »

Yowbarb

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Re: Flatbreads - often unleavened were an ancient staple of the human race
« Reply #4 on: December 05, 2011, 10:54:43 AM »
Here's a recipe for thepla, a traveling food - one of the foods cooked by western Indian people. (The Guarati)
This is called methi thepla. No eggs. No yeast. No baking powder. A person would have to go to an India market or order ingredients online.
The word methi means Fenugreek in these languages, Urdu/Hindi/Nepali  - Yowbarb


[ Guarati people
http://en.wikipedia.org/wiki/Gujarati_people ]
...
http://www.egglesscooking.com/2008/05/18/methi-thepla/   Madhuram's eggless cooking Methi Thepla

Methi Thepla – Your Recipe Rocks

May 18th, 2008 Madhuram

Thepla (for travelling)
Posted by Roma under Indian Breads

"Being the mother of a little baby and a frequent traveller I’m constantly on the look out for good homemade dishes with a long shelf-life. Thepla is a Gujarathi version of the methi paratha and is one such dish which can be preserved for over a week. I packed this for dinner during our train travel a couple of weeks ago. The parathas were soft and tasty. They were supposed to last for a week but we finished them off in one sitting!! :-)

In the train I met a Gujarathi aunty who told me about a lot of other breakfast recipes that can be preserved for a long time (typically snacks and savories made out of besan and deep fried)

Try thepla for your next week-long trip. This paratha is particularly useful to mothers who don't want to give kids any outside food. Also, sometimes you don't want to break your journey for a meal and would rather eat something on the drive.

This is my entry to the roti mela organized by Srivalli. Thanks for hosting this event and giving us a forum to share our Indian Bread recipes."

Ingredients :

    1 cup Wheat flour
    1 tablespoon Besan
    1 tablespoon Oil
    Pinch of Haldi powder
    1/2 teaspoon Mirchi powder
    1 teaspoon Dhania powder
    1/2 teaspoon Jeera powder
    5 pods of Garlic, finely chopped
    1 cup of Methi leaves, fine chopped
    1/4 cup Curds
    1/2 teaspoon Jeera seeds
    1/2 teaspoon Til seeds
    Pinch Hing
    Salt (to taste)
    Sugar (to taste)

Procedure :

    Knead the above ingredients with water and make a soft dough.
    Dust in dry flour and roll out.
    Apply oil and cook on both sides on a hot tawa.

"Please NOTE :
Spread out the theplas and allow the steam to escape before packing, else the condensed water droplets will spoil it quickly."
...
http://www.egglesscooking.com/2008/05/18/methi-thepla/

Additional Notes on preparation, posted by Madhuram May 2008
"..2 cups of whole wheat flour I got 10 theplas.
..I would like to share with all of you a tip which is very useful while preparing chapathis and puris.  My mother-in-law read this in a tamil magazine.
Take some sheets of paper (preferably unprinted, so that the ink does not stick to the dough) and staple them to make a book.  Roll out all the chapathis/puris and keep them in each page of the book.  After rolling out all the chapathis, heat the griddle and by the time the griddle gets hot clean the place where you rolled out the dough and start cooking the chapathis one after the other.  There are two uses – it keeps all the rolled chapathis moist without drying and it is also a time saver.  Those in the US can use the grocery store’s paper bags to make the book.  People in India can use the back side of the big calendar sheets.  ...

IMAGE:    Methi thepla Indian Bread

IMAGE:    Indian chapati tolling tip use brown paper
...
Yowbarb Note: Herbal reference, including medicinal herb data posted in the
Board,
Post-2012 Medicinal Plants and Herbs   
Topic: Herbs for healing, articles
Link:   http://planetxtownhall.com/index.php?action=post;msg=49516;topic=384.15

...
Fenugreek:   wikipedia http://en.wikipedia.org/wiki/Fenugreek
Fenugreek  Trigonella foenum-graecum) ...Fenugreek is used both as a herb (the leaves) and as a spice (the seed, often called methi in Urdu/Hindi/Nepali). The leaves and sprouts are also eaten as vegetables. The plant is cultivated worldwide as a semi-arid crop and is a common ingredient in many curries. [YB Note medicinal herb in many cultures]

http://en.wikipedia.org/wiki/Fenugreek Fenugreek [See article for medicinal data.]
From Wikipedia, the free encyclopedia
Fenugreek (  /ˈfɛnjʉɡriːk/; Trigonella foenum-graecum) is a plant in the family Fabaceae. Fenugreek is used both as a herb (the leaves) and as a spice (the seed, often called methi in Urdu/Hindi/Nepali). The leaves and sprouts are also eaten as vegetables. The plant is cultivated worldwide as a semi-arid crop and is a common ingredient in many curries.

...........
« Last Edit: December 05, 2011, 01:25:47 PM by Yowbarb »

ilinda

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Re: Unleavened Bread Recipes
« Reply #5 on: February 16, 2015, 09:02:45 AM »
Lots of those recipes posted look appetizing, including some flat breads.  In some situations, though, a person wanting some bread or bread like food, may not have access to many ingredients.

Flatbreads are sort of a specialty of mine.  Why?  Because they are easy.  Incredibly easy.  Actually one need not even measure, because for example, if you scoop out some "flour" (more on that later) and put that "flour" in a bowl or directly on a clean, flat surface, all you need to add is liquid.  As you add the liquid very slowly, you will notice how soon to slow down or stop adding liquid, or you will then need to add more "flour". 

You can measure if you like.  Place 1 cup of "flour", which might be organic, whole grain Kamut or Spelt or other wheat-like berries, ground into a flour to resemble the wheat we've used all our lives.  You can also use dried bean pods--yes, I have saved dried bean pods from both Christmas Lima Beans and Cherokee Trail of Tears Beans, and then pulverized them, separately, into a flour like powdery substance.  I have used this as a flour alone, or in combination with spelt flour, or kamut flour, etc., but if I recall, the bean pod flour works better in combination with some grain flour.

Now that we have our flour of whatever stripe you prefer, you add liquid, stirring all the while, until you have a dough that is just right for flattening--I use a rolling pin.  If you started with 1 cup flour and enough liquid (water, milk, or whey, or ?) to make dough, you will be able to make a number of flatbreads.  Practice will help a person learn how dry to make the flatbreads, so that they can be stacked (after being dusted with flour) together, or whether they need to be separated by paper.  Practice makes perfect. 

My favorite flatbread is flour and whey.  The nice thing about using whey is that whey is a fermented product and adds nutritional value.

So in a nutshell, there is no recipe to remember aside from flour and liquid, such as "flour and whey", or "flour and water", or "flour and milk".

How to cook it?   Put each flatbread into a preheated, cast iron skillet, allowing each side to cook at least 30 seconds.  After each side has "cooked", flip the flatbread onto a plate or platter.  It is ready to eat.

 That is all there is to this:  get or make flour, add enough liquid to make a dough, flatten out, heat in hot skillet without any oil or water, allowing each side 30 seconds, then cool and eat, or cool and store.  Enjoy.

Jimfarmer

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Re: Unleavened Bread Recipes
« Reply #6 on: February 16, 2015, 04:57:31 PM »
Here is one that I like.

From  http://en.wikipedia.org/wiki/Roti :

" Roti is an Indian Subcontinent flat bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A kulcha in Indian cuisine is a bread-like accompaniment, made of processed flour ("Maida") leavened with yeast.
Various types of roti are integral to South Asian cuisine. "

ilinda

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Re: Unleavened Bread Recipes
« Reply #7 on: April 05, 2015, 07:54:45 PM »
This is the corn tortilla made in the manner that Native Americans have/had done for centuries.  I found the information about "lye/ash-cooked corn" in an old Organic Gardening magazine (when it was an excellent publication, years before they tried to push GMO on us).

Basically what happens is whole corn kernels are placed into "ash water" and boiled a number of hours.  The easiest way to try this is measure one cup of whole corn kernels.  I used an ancient corn variety, called Hopi Blue Corn, which originated with the Hopi Indians.  I grow this variety off and on, and keep seed for eating and seed for planting in the freezer, when not in use.

Now, place the cup of corn kernels in a small saucepan, add 1 or 2 tablespoons of CLEAN, sifted, wood ash--not ash from treated lumber or anything other than pure wood.  Add enough water to nearly fill the pan, and bring to a boil.  Allow it to be a rolling boil for a couple of hours, then turn the heat down to allow the corn and ash water to simmer, at low boil for more hours, like four or five, making sure to add water as it evaporates. 

After a fairly long while the corn will be fluffed/puffed out, softer, and obviously easy to grind.  Remove from heat and rinse three or four or five times in clear, cold water, then drain.  Grind in a hand grinder to produce a sticky mass of "dough" which then can be formed into balls or spheres, and then, one by one, flattened in a tortilla press, and cooked in a hot skillet for 30 or more seconds per side.  One can tell when it is time to turn from the first side to the other--when the sides begin to slightly curl upward around the tortilla edge.

It sounds like a long time to cook something, but remember that once you establish the correct cooking temperature, you just do other things, while the corn just cooks itself.  These tortillas have a blue-ish appearance, as the kernels are a shade of blue.  I made 12 good-sized tortillas or flat breads from one cup of corn kernels, but could have made 20-24 smaller tortillas.

I've attached a picture of the jar in which I keep clean, sifted wood ash in the kitchen, adjacent to a freezer bag of Hopi Blue corn, and a separate picture of the 12 tortillas.

It is worth mentioning that for years I have made ash-cooked tortillas, but this batch was the best, i.e., each "ball" had the perfect amount of stickiness, and did not fall apart when placed in the skillet, as occasionally they have in the past.  I attribute this perfect batch to the long cooking time which allowed the ash to really penetrate the corn, and react with all the amino acids, etc., to help release more nutrients.  That old Organic Gardening article did talk about how ash-cooked corn is more nutritious than corn kernels cooked like this, but without the ash.  The alkaline nature of ash apparently does help release more nutrients thus making these higher in protein and higher in nutritional value.

Last but not least, if you decide not to have tortillas, after you have rinsed the cooked corn in water enough to remove the ash, just drain well, then add a bit of butter and salt, and you have HOMINY!