Unleavened Bread
- 2 cups whole wheat flour
- 1 tbls cooking oil
- ½ tsp salt
- Warm water added until mix is smooth
- Mix and let rest for ½ hour. Take egg sized pieces and roll flat. Cook on grill, griddle, or frying pan.
Ancient Mesopotamian Bread
- 14 oz flour
- 1 cup water
- ½ tsp salt
- Mix slowly/ Knead the dough and make into flat, round patties. Cover dough with cloth and let it sit overnight. Next day bake at 350° for 30 mins.
*(We did not try this one yet, because it takes overnight. The other ones turn out to be very delicious.)
Pennsylvania Dutch Corn Bread
- ¾ cup corn meal
- ¾ cup flour
- ¾ cup sugar
- 1 ½ tsp baking power
- ½ tsp salt
- ¾ cup milk
- ¼ cup butter (melted)
- 2 eggs
- Mix all ingredients and beat 2 mins.
- Bake in greased pan for 25-30 mins. @ 350°.
We grounded up corn and added it to the corn bread.
And we grounded up toasted wheat and added it to the unleavened bread.
- Most flat breads are flour, salt, and water mixes
- Pita flat breads are usually made with yeast
Tortilla (Torta means round cake) is made with wheat or corn.
