Best Unleavened Bread By Marie Dufour
During the spring holy day season, there is really nothing quite like the simple pleasure of hot, fresh un- leavened bread straight from the oven. Some of you might be thinking, “I’ve never had unleavened bread bring that kind of excitement to my house” or perhaps you’ve never even tried making it yourself. With that in mind, here’s a simple, classic unleavened bread recipe that’s become a family favorite, is easy to make and always disappears fast. 1 cup white flour 1 cup whole wheat flour 1 stick butter, softened Preheat oven to 350°F (175° C). Line a half-sheet baking pan with a silicone mat (or parchment paper lightly greased) for easy release and nonstick baking. In a medium bowl or large measuring cup, stir together hot water, salt, and honey until fully dissolved. Stir in softened butter until it melts and incorporates smoothly into the liquid mixture. In a large mixing bowl*, measure out the flour. Pour in the honey-butter mixture and mix until a soft dough forms. Continue stirring until the dough comes together into a ball and pulls away from the sides of the bowl. If the dough feels slightly too sticky, sprinkle in additional flour 1 tablespoon at a time—aim for a soft, manageable dough that’s not dry. Spread the dough evenly onto the baking sheets, keeping the thickness uniform paying special attention to the edges. Overly thin edges can burn or become too hard when baked. Form a gentle raised border by using one finger as a guide and pressing/shaping the edge with your other hand. This gives a nice focac - cia-like look to the final product. Poke holes evenly with a fork, 2-3 inches apart, symmetrically across the bread. This prevents air pockets and helps the flatbread to bake evenly. Bake for 15-20 minutes; exact time depends on thickness – so start checking at 15 minutes. Remove from the oven and immediately slice into squares while it’s still hot. Enjoy right away, or cool completely and store in an airtight container. Tips and Tricks: • Add extra honey to base recipe for taste • Experiment with different types of flour – bread flour makes a smoother almost naturally sweet bread. • Customize! This recipe is super versatile. Using the same base bread recipe, substitute ¼ cup+ heavy cream for the honey for a savory option. Classic Mediterranean : Sun-dried tomatoes, balsamic vinegar and goat cheese. Mediterranean Twist : Kalamata olives, fresh basil, sprinkle of oregano. Greens Boost : Layer on baby spinach or arugula after baking (or under some parmesan cheese) for a fresh, peppery contrast. Protein Upgrade : Add thinly sliced chicken and/or roasted veggies for a heartier meal version. Bayou FlatBread : Thinly sliced fresh jalapeno, pepper jack cheese, cayenne pepper and a little garlic salt. Bold GG : Garlic Butter and Gorgonzola + rosemary or thyme. Cheddar Scallion : Extra sharp cheddar cheese, green onion, and garlic salt. The options are endless – Enjoy! ¼ cup+ honey ½ cup hot water 1 tsp. kosher salt
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