This is a simple unleavened bread recipe. When making unleavened bread you must be somewhat quick. From the time moisture (ex: water) hits the flour, fermentation will start to take place. You must make the transfer to the oven as quick as possible to slow-down any fermentation within a time-frame of 18 minutes or less.
Fermentation occurs when yeast and bacteria inside the dough convert carbohydrates to carbon dioxide causing gas bubbles to form, which has a leavening effect on dough.
*Note: Be sure to not use any type of leavening agents such as yeast, baking soda, or baking powder.
And unleavened bread, and cakes unleavened tempered with oil, and wafers unleavened anointed with oil: of wheaten flour shalt thou make them. – Exodus 29:2 KJV
How to Make Unleavened Bread
- 1/3 cup Natural Spring Water (add water a little bit at a time, as needed)
- 2 cups Stone Ground Flour
- 1/8 teaspoon Himalayan salt optional (adding salt slows down the fermentation process)
- 1/3 cup olive oil
- Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper. If you are using the stove-top burner, turn your heat on medium-high or high.
- Mix flour, oil, and salt together in a bowl; add water and knead a few minutes.
- Sprinkle a little flour on counter top to prevent sticking.
- Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands.
- Take a fork and prick holes in the dough.
- Bake in the preheated oven until bread is cooked, 8 to 15 minutes.