No Knead Unleavened Bread Wrap Able Version Recipes

UNLEAVENED BREAD (MATZAH)

Steps:

• Combine the salt and flour together in a large bowl. Stir in the water until the dough comes together. Knead for 5 minutes.
• Preheat the skillet over medium-low heat.
• Pinch off 7 pieces of dough and form into balls. Roll out each piece on a lightly floured surface (approx 6-7-inch ovals).
• Cook on a hot skillet for 2 minutes on each side. Serve or store covered.

UNLEAVENED BREAD RECIPE - ISRAELI CLASSIC

Steps:

• Preheat oven 450°F (260°C).
• Combine all ingredients with the water to form dough and knead for 3 minutes.
• Divide into 8 balls. Flatten each into a thin round and prick with a fork.
• Bake on a greased cookie sheet for 10 minutes in oven.

(NO-KNEAD) UNLEAVENED BREAD, (WRAP-ABLE VERSION)

Steps:

• 1. In a large mixing bowl, mix dry ingredients with a whisk.
• 2. Take your warm-to-hot water off the stove. While scraping the sides of the bowl, pour 1/3 cup warm water into the flour at a time and mix until a faintly sticky dough ball is formed. Use all the water. Note: If the dough is a bit dry, pound a little until the moist is evenly incorporated throughout. If the dough is too wet, make efforts to incorporate all of the flour that's in the bowl, pounding it into the dough.
• 3. Cover the dough with a clean cloth for 5 minutes (or keep up to 24 hours!) to let it rest.
• 4. Take the cloth off your bowl & remove the dough. Place dough onto a clean countertop. Note: The dough will be sticking to the bottom of the bowl as you lift it out, and the top of the dough might be dry. Briefly rework the dough again so the moist is evenly incorporated throughout.
• 5. Divide the dough using a knife. Make sure each dough ball is equal to 4 TBSP (or a medium ball size). I gathered 12 dough balls. Note: Cover the pieces of dough with a wet paper towel so it doesn't dry out.
• 6. Using a rolling pin, roll out each dough ball until it's little less than 1/4 inch thick. Size may vary but dough's rough dimensions spread out by 7x8 inches. Note: Roll it out under 1/4 inch thick but not under 2mm, this recipe's ingredient ratio isn't suited to make unleavened bread crackers. You should be able to easily lift this dough without ripping it.
• 7. On stovetop, pre-heat a large non-stick skillet or pan over medium heat (Stovetop Settings: 5 or 4). Note: Do not cook over the lowest setting.
• 8. Once the non-stick pan is pre-heated and quite hot, place a flatbread or multiple flatbreads onto the surface using a spatula, ensuring they do not overlap. Let it cook for 1-minute, 45 seconds OR until brown marks begin to appear. Flip to the other side & cook for another 45 seconds. Use the spatula to hold down the flatbread when it rises so the flatbread cooks evenly but doesn't burn. Note: It's not necessary nor recommended to use oil or butter.
• 9. Flatbreads are ready when both sides appear to have light to medium brown spots & the bread is no longer see-through. Remove from stove-top and wrap the flatbread in a reusable cloth or paper towel before storing inside a ziplock or container.
• 10. STORING: When properly clothed inside a container, your Unleavened Bread will stay fresh & pliable up to 12 days. Freeze your Unleavened Bread inside of a ziplock bag with a cloth for up to 1 month. Note: Additionally, just like regular bread, uncovered Unleavened Bread may be left outside for up to 5 hours before it begins to stale.