Yada Yahweh Forum
»
Topics
»
The Miqra
»
Unleavened Bread Recipes
Joined: 9/5/2007(UTC) Posts: 641 Location: Virginia Beach, VA Was thanked: 3 time(s) in 2 post(s)
|
I looked around trying to find a good recipe yesterday, and came up with a couple easy looking ones. Last night I worked off of one, but added elements of the others. My dough came out a bit runny. I couldn't even knead it. So, I added more flour until I ran out. That helped, but it still wasn't able to be kneaded. I had planned to bake the bread on a flat sheet, but due to the consistency, I decided to fry them like pancakes. They turned out sort of wierd at first. They were quite sweet (probably due to the sugar and honey) but they ended up tasting awesome. They were like a desert, so sweet and good. They grew on me fast. So, below is my recipe. I want something not so sweet though, and probably baked instead of cooked in a skillet. So, if you have a good unleavened bread recipe, please share it here. My Recipe wrote: Ingredients: 2 Cups Flour (when I added extra, it came to about 3 Cups) 1/4 Cup Butter 3/4 Cups liquid (I used water) 1/2 Cup Olive Oil 1 Cup Sugar 3 tsp Honey (this gave it a strong honey flavor)
Directions: 1. Mix softened butter with flour. 2. Add all other ingredents and mix. 3. If it is runny like mine, drop by spoonfulls in skillet and cook, flipping when the bottom is browned. Press it flat after fliping. 4. If it is not runny, you can bake them, I recommend forming balls and pressing flat, and then cooking at 375 for 15 minutes.
I hope you enjoy.
|
|
|
|
Joined: 6/28/2007(UTC) Posts: 3,537
|
Thanks Icy - this is a great idea. Maybe others can share some of their own recipes. |
If you'd like to join the YY Study Group room on Paltalk - just click here. The lockword is: yadayahweh You can download the free software here. Hope to see everyone on Paltalk! WARNING: Do not give out personal information (name, address, etc.) to anyone on Paltalk - ever! |
|
|
|
Joined: 7/4/2007(UTC) Posts: 1,470 Location: England Was thanked: 1 time(s) in 1 post(s)
|
I hope thats 375F and not C :D |
Signature Updated! Woo that was old... |
|
|
|
Joined: 7/4/2007(UTC) Posts: 1,470 Location: England Was thanked: 1 time(s) in 1 post(s)
|
I have discovered and tried out a recipy.
125g wholemeal flour 120g plain flour 6g of salt (a good pinch ;) ) 30ml olive oil 180ml hot water.
Mix the flours and salt together well, add the olive oil and mix. Then add the water until it forms a smooth dough. split and roll into 10 balls and leave to sit for 10 mins.
flour a flat surface and roll out a ball into a flat circle with a rolling pin, nice and thin.
heat a frying pan or griddle with a small bit of grease (I use a little margarine or butter) until its smoking.
Once the pan is hot pop the bread in, about 30 secs each side, or until you see darker spots appear (cooked not burnt spots :) )
quick and easy UL bread :) takes about 30 mins to make.
|
Signature Updated! Woo that was old... |
|
|
|
Joined: 7/3/2007(UTC) Posts: 1,120
|
Shalom All,
Thanks for the recipes. I also found a few more on the Net. Some great ones using cheese as well. Also seems strange that some Pesach recipes also have leaven in them! Those cooks have lost the plot altogether. Sigh! |
The reverence of Yahweh is the beginning of Wisdom. |
|
|
|
Joined: 7/4/2007(UTC) Posts: 1,470 Location: England Was thanked: 1 time(s) in 1 post(s)
|
Unleavened bread with leaven - interesting... |
Signature Updated! Woo that was old... |
|
|
|
Joined: 7/4/2007(UTC) Posts: 1,470 Location: England Was thanked: 1 time(s) in 1 post(s)
|
Another Recipy - this one has baking powder in, so I will let you decided if you want to use it or not... lol The bread doesn't rise though ever. These are much nicer than the other recipe, but do take a little longer... :) Quote: Chewy Flour Tortillas These tortillas have real body and taste; they are perfect for gorditas, fajitas and eating out of hand. • 2 cups all-purpose flour • 1-1/2 teaspoons baking powder • 1 teaspoon salt • 2 teaspoons vegetable oil • 3/4 cup lukewarm milk (2% is fine) Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.) Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together. Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas. Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them My personal preference is for plain tortillas but, if desired, you can spice up this recipe by adding • A tablespoon of chopped fresh herbs (like oregano or rosemary) • A teaspoon or so of dried herbs • Freshly ground black pepper • A tablespoon of minced jalapeños • A little garlic powder (or substitute garlic salt for the salt)
|
Signature Updated! Woo that was old... |
|
|
|
Joined: 11/23/2011(UTC) Posts: 748 Location: Alabama
Was thanked: 4 time(s) in 4 post(s)
|
Here is a matzah recipe from Karaite Korner.
Traditional Karaite Matzah (Unleavened Bread) Recipe
The Egyptian Karaites have a unique and intriguing way of making Matzah. The recipe was provided by Shoshi Dabach of Jerusalem.
Ingredients:
4 cups flour (NOT self-rising or containing rising agents) 2 heaping tablespoons of crushed coriander seeds (also called "cilantro") 1 level teaspoon salt 3/4 cup sunflower oil 3/4 cup of water and add more as needed
Tools: oven flat cookie sheet or other flat cooking tray large bowl (to knead the flour in) Bread Pin blender, food processor, or coffee grinder
1) Preheat the oven to 180 degrees celcius (356 degrees Fahrenheit)
2) Oil the cookie tray.
3) Grind the Coriander in the blender or coffee grinder.
4) Mix the ground coriander and salt into the flour
5) Add the oil and knead it into the flour
6) Gradually kneed the water into the dough until the dough is no longer sticky
7) Flatten the dough with the pin until it is 1 cm (about 1/2 inch) thick; shape it to fit on the cookie sheet.
8) place the dough on the cookie sheet and cut into squares or triangles
9) Stick in oven
10) Cook for 15-20 minutes until crispy (like a dry cracker)
11) For the next batch wash all utensils thouroughly and repeat steps 1-10.
I am going to try it with the kids, but use something in place of coriander (maybe cinnamon and raw sugar)
|
|
|
|
Joined: 5/14/2010(UTC) Posts: 689 Location: Colorado
Thanks: 16 times Was thanked: 24 time(s) in 18 post(s)
|
We like Naomi's but others here look yummy too: http://www.yrm.org/unleavened_bread_recipes.htm
|
|
|
|
Joined: 5/19/2011(UTC) Posts: 197 Location: US
|
Don't know if these are allowed. They really rise. The larger and fresher the eggs the more they rise. No yeast or leavening.
preheat oven 450 degrees
1 c. all purpose flour 1/2 tsp. salt 1 c. milk 2 eggs 2 tsp melted butter
Mix all ingredients together. Beat until very smooth. Grease custard cups or muffin pans with Crisco. Fill 3/4 way full. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 40 minutes. 6 or 7 large popovers
If drier interior is desired, make slit in side of each popover to let steam escape. Return to oven with heat turned off. Allow popovers to dry 10 minutes.
|
|
|
|
Joined: 5/14/2010(UTC) Posts: 689 Location: Colorado
Thanks: 16 times Was thanked: 24 time(s) in 18 post(s)
|
And the easiest....buy tortillas :)
|
|
|
|
Joined: 2/18/2008(UTC) Posts: 309 Location: Colorado
|
I finally got our "menorah" together for Unleavened Bread.
How do I post a photo on here?
|
|
|
|
Joined: 1/19/2010(UTC) Posts: 695 Thanks: 4 times Was thanked: 8 time(s) in 7 post(s)
|
Well, you need to have a web site or something similarly public to which you can upload your photo. Then you just link to it. For example, on my web site I have a graphics directory which contains photos I've cropped for my web pages. So if I wanted you to be able to see me crawling out from under my rock, I would just post the link to the photo using the link button above (looks like the earth with a chain link in front of it), and it would look like this. Hope that helps. Richard |
|
|
|
|
Yada Yahweh Forum
»
Topics
»
The Miqra
»
Unleavened Bread Recipes
Forum Jump
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.