Whole Wheat Flatbread Jewish Or Unleavened Bread 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 WHOLE WHEAT BREAD

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.

WHOLE WHEAT FLATBREAD

Steps:

• Mix flours together.
• Mix salt into water to dissolve.
• Add water and oil to flour, mix well.
• Knead briefly on floured surface, let rest 10-15 minutes.
• Cut into 12 equal parts.
• Roll each flat, do not stack them.
• Cook on ungreased griddle, a few minutes on each side until golden brown.
• Optional - brush with melted butter or olive oil immediately after removing from griddle.

WHOLE GRAIN SPELT MATZOS

Steps:

• These instructions are to make a one batch of six matzos within 18 minutes. If you're not observing Passover though, you can take your time, and you may want to double or triple the recipe all at once, rather than bake in multiple start-to-finish batches.
• Place a large baking sheet or pizza stone in your oven one level up from the middle shelf. Preheat to 475°F -- for about 20 minutes if you're using an aluminum baking sheet, and for about 30 minutes if you're using a stone. I used an aluminum sheet and found there was no need for parchment paper to prevent sticking.
• Measure all the ingredients, and then mix them together in a bowl. (I used my hand from the get-go and segued into kneading with that messy hand.) If you want to make the matzo in less than 18 minutes, start the timer just before you add liquids to the flour.
• Knead the dough on a clean surface for 2-3 minutes, and add more flour or water as needed to get a pliable and not-sticky consistency.
• With a rolling pin, roll the dough into a very thin oval sheet about 1/16" to 1/8" thick (see the photo above). Use flour as needed to roll the sheet and shift it around.
• With a fork or a pastry docker, poke holes on both sides of the sheet.
• Cut the sheet into six pieces. If desired, trim the edges so you have rectangles. Then collect all the scraps, knead them into a ball, adding a few drops of water if needed to get the dough to come together. Then quickly roll out one more matzo (round) with this leftover dough and poke holes on both sides of it too.
• Carefully pull your hot baking sheet from the oven, and transfer the matzos onto it.
• Bake for 2 minutes, then flip over each matzo. Also turn your baking sheet around if one side is browning faster than the other.
• Bake for another 2 minutes, keeping a close eye on the matzos during the last minute because if you happen to roll slightly thinner or thicker dough than I did, you may need a minute less or a minute more to get slight opacity of the matzos and a few brown spots.
• Remove the matzos from the oven and cool them on a rack.
• Once completely cooled, the matzos can be stored in an airtight container for several days or longer.