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