Bread Making

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.

 

 

 

 

 


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