Unleavened Whole Wheat Bread Recipes

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UNLEAVENED BREAD RECIPE - ISRAELI CLASSIC



Unleavened Bread Recipe - Israeli Classic image

Learn how to make scrumptious and nutritious unleavened bread today. With just 6 ingredients you can enjoy feasting on a Biblical food!

Provided by Adapted from Food at the Time of the Bible, by Miriam Feinberg Vamosh

Categories     Bread     Dinner

Time 20m

Number Of Ingredients 4

2 cups Whole Wheat Flour (hard white or spelt)
¾ cup Cold Water
2 tablespoons Organic Olive Oil
1 teaspoon Salt

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.

Nutrition Facts : Carbohydrate 22 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 3 g, Sugar 1 g, Calories 133 kcal, ServingSize 1 serving

WHOLE WHEAT UNLEAVENED BREADS (ROTIS)



Whole Wheat Unleavened Breads (Rotis) image

Nothing is more basic, simple and pervasive in kitchens across India than griddle breads. Interchangeably known as rotis or chappatis, these breads are torn into bite-size pieces, wrapped around morsels of food and devoured-making them an excellent substitute for flatware, too!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 49m

Yield 8

Number Of Ingredients 4

2 cups chappati flour
1/2 teaspoon salt
1/4 to 1/ cup warm water
Clarified Butter (Ghee), melted

Steps:

  • Mix flour and salt in medium bowl. Stir in warm water, 2 tablespoons at a time, until a fairly stiff dough forms.
  • Knead dough in bowl or on lightly floured surface 2 to 3 minutes or until dough becomes smooth and pliable. Brush dough with Clarified Butter and cover with plastic wrap; set aside 10 to 15 minutes. (At this point, dough can be covered and refrigerated up to 24 hours. When ready to roll, let dough stand at room temperature 30 minutes so it becomes soft and easy to handle.)
  • Divide dough into 8 equal pieces; return them to bowl and cover. Heat heavy 8-inch skillet over medium heat.
  • Working with one piece of dough at a time, roll into 6-inch circle on lightly floured surface. Cook dough in skillet 2 to 4 minutes, turning once, until brown spots start to form on bottom and bubbles start to appear on surface. Remove from skillet; brush with butter. Repeat with remaining dough.
  • Wrap cooked breads in aluminum foil to keep warm while cooking remaining dough.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 2 Breads, Sodium 300 mg

QUICK WHOLE WHEAT CHAPATI



Quick Whole Wheat Chapati image

Chapati is an unleavened whole wheat bread that is eaten in India. We love to use it as a wrap.

Provided by desertdweller

Categories     Bread     Quick Bread Recipes

Time 20m

Yield 8

Number Of Ingredients 3

2 ½ cups whole wheat flour
¾ teaspoon salt
1 cup water

Steps:

  • Mix flour and salt together in a bowl. Stir in water to form a soft dough.
  • Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin.
  • Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 27.2 g, Fat 0.7 g, Fiber 4.6 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 220.8 mg, Sugar 0.2 g

COMMUNION BREAD (UNLEAVENED) RECIPE - (3.5/5)



Communion Bread (Unleavened) Recipe - (3.5/5) image

Provided by á-25497

Number Of Ingredients 7

1 1/2 cups whole wheat flour
1/2 cup white flour
1 tsp salt
1 1/2 tsp baking powder
1 cup warm water
1 T oil
2 T honey

Steps:

  • Preheat oven to 350°. Mix all ingredients together - IT WILL BE STICKY!! (REALLY spray down your hands/spatula with PAM.) If, however, it is TOO sticky, add very small amounts of flour (recommended amounts would be: 1 additional Tablespoon of whole wheat flour, then UP TO 2 additional Tablespoons of white flour) - please wait until you have thoroughly mixed all ingredients before adding more flour! **I have never had to add the extra flour.** Divide into three parts and pat down onto parchment paper, making three "circles" about 1/4-inch-high (no higher than 1/2-inch-high). All three circles should fit onto one baking sheet - you can have them really close together. You can start out with a spatula, but I always end up using my hands to spread them on the baking sheet. **If you are working alone, have a couple teaspoons of oil in a dish to reapply oil to your hands easily when needed! This part is not always easy - be prepared for the parchment paper to move quite a bit.** They usually take about 20 minutes in the oven, but just to be safe, start off with the timer set at 17 minutes. When they are slightly brown on the edges, they are done - DO NOT OVER-BAKE (or it's crunchy). It is hard to tell, since the bread is made with whole wheat flour, but you can also touch the center of the circles and see if it is done. **Mine usually take only the 17 minutes, but I spread mine pretty thin.** If you are using for communion, take a pizza cutter and cut into strips and then across to made bite-sized squares, leaving out any hard edges. One round, depending on the size/thickness, usually gets cut into about 120 good pieces. The bread only lasts a few days, but freezes beautifully!! It is also good to munch on!

UNLEAVENED WHOLE WHEAT BREAD



Unleavened Whole Wheat Bread image

This is a whole wheat communion bread recipe that our kids used to love out of the freezer in the summer.This is also authentic to the early centuries, if you use olive oil in place of the veggie oil and goats milk, as the staple bread of the times.

Provided by Chef Shadows

Categories     Breads

Time 30m

Yield 3 flat loaves, 18 serving(s)

Number Of Ingredients 6

3 1/2 cups whole wheat flour
1 pinch salt
1/3 cup honey
1/2 cup vegetable oil
1 egg yolk
7/8 cup warm milk

Steps:

  • Mix honey and oil and warm slightly.
  • Mix egg yolk in warm milk.
  • Add honey and oil to flour and salt.
  • Then add egg and milk mixture gradually to the flour mixture.
  • Divide dough into three equal pieces.
  • Working with one piece at a time, roll out very thin to dinner plate size.
  • Score dough using a shot glass for the center, then a saucer and next a salad plate (or whatever works to make approximateyl three equal outer circles).
  • Then score twelve spokes out from the center circle.
  • Bake on cookie sheet for 10 minutes at 350 degrees.
  • Wrap while still warm. Store in refrigerator or freezer.
  • Makes three flat loaves.

Nutrition Facts : Calories 162, Fat 7.2, SaturatedFat 1.2, Cholesterol 12.2, Sodium 16.2, Carbohydrate 22.7, Fiber 2.9, Sugar 5.2, Protein 3.7

UNLEAVENED HERBED BREAD



Unleavened Herbed Bread image

This recipe makes excellent wraps during the Days of Unleavened Bread. The original recipe came from "Savoring the Sabbaths" cookbook published by United Church of God but over the years I've tweaked it a bit to match our families personal tastes. I like to keep the dry ingredients mixed together as a ready mix to save time during my Holy Day prep. days.

Provided by Banriona

Categories     Breads

Time 40m

Yield 20 rounds, 20 serving(s)

Number Of Ingredients 10

5 cups whole wheat flour
1 tablespoon sea salt
1/3 cup brown sugar
1/2 cup powdered milk
1 teaspoon basil
1/2 teaspoon sage
1/2 teaspoon thyme
1 teaspoon garlic powder
1 1/2 cups warm water
2 tablespoons dry red wine

Steps:

  • Preheat oven to 500°F.
  • Mix all dry ingredients until well blended.
  • Add in wet ingredients and mix together, just enough to moisten. This shouldn't require much kneading. Allow to rest for 10 minutes at room temperature (cover dough while resting).
  • Pinch off balls approx 2" in diameter and roll to smooth. When all balls are formed, roll each one into a 5" circle approximately the thickness of of a pie crust.
  • Bake each round on a pizza tray on lowest rack in oven for about 3 minutes. They should bubble up a bit and be slightly browned. Don't over bake.
  • Keep in refrigerator or freeze in small batches as they have a fairly short shelf life due to their deliciousness and lack of leavening and preservatives.

Nutrition Facts : Calories 133.2, Fat 1.4, SaturatedFat 0.6, Cholesterol 3.1, Sodium 364.1, Carbohydrate 26.7, Fiber 3.7, Sugar 4.9, Protein 5

WHOLE WHEAT FLATBREAD (JEWISH OR UNLEAVENED BREAD)



WHOLE WHEAT FLATBREAD (JEWISH OR UNLEAVENED BREAD) image

Categories     Bread     Side     Bake     Passover     Quick & Easy     High Fiber     Phyllo/Puff Pastry Dough

Number Of Ingredients 6

4c whole wheat flour
1 1/2t salt
3T butter
2 egg yolks
2T vegetable oil
1c milk

Steps:

  • Preheat oven to 400F. In a bowl, combine flour and salt. Using a stand electric mixer with a dough hook, beat the butter, egg yolks, and vegetable oil until combined (not smooth). Slowly alternate adding flour mixture and milk to mixer bowl while mixer is on a medium/low speed. Dough should be crumbly but moist. Lightly knead dough by hand to form smooth ball. Lightly flour a bread board and pinch off a quarter of the dough. Pat the dough into a flat disk, then using a rolling pin, thin the disk to approximately 1/8" keeping the board floured and flipping disk as necessary to avoid sticking. Carefully transfer to an ungreased baking sheet. (Optional: Lightly pierce surface of bread with a fork to help avoid bubbling, and mark squares onto surface with a knife to aid in seperating servings). Bake for 10 - 12 minutes, or until lightly browned on edges.

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