Unleavened bread is notable primarily for the fact that for its preparation you do not need to use harmful thermophilic yeast or yeast. Among other things, the process of kneading the dough is extremely simple! A distinctive feature of this type of bread is the duration of baking (in some cases, roasting): it is extremely small. In general, unleavened bread is a healthy and economical alternative to the classic. The fact is that for its preparation requires only a couple of products and a minimum of culinary skills.
Yeast-free product
Unleavened bread outperforms bread made using yeast, at least in that it does not take much time to cook. He does not need dough or leaven. Its major advantage is a modest list of ingredients. The recipe for unleavened bread is extremely simple: mix the flour with water, roll the dough into a cake and heat it. Yes, everything is so simple! This is easier than running off to the nearest bakery or store.
Unleavened bread is rich in micro and macro elements, it contains carbon dioxide vital for our body. So, want to know how to cook this flour product? Choose the best recipe from the below!
Baked unleavened bread recipe
According to the classic recipe, carbonated water is the basis of bread without the use of yeast. It is advisable to use the water "Essentuki" or "Borjomi." For 250 ml of water, the following amount of ingredients necessary for preparing the dough should be prepared:
- 1.5-2 cups of bran flour;
- 4 tbsp. tablespoons of olive oil;
- 1 teaspoon of milk powder;
- spices to taste.
Step-by-step cooking instructions below.
How to cook?
To make unleavened bread in the oven, you need to bake the flour in a pan, sift it and mix with all the dry ingredients. Now you need to combine chilled soda with flour: gradually pour water into the dry ingredients, stirring constantly. Do not forget to add vegetable oil!
After that, send the dough into the mold and leave it for 30-40 minutes, so that it rises - at this time you just have time to heat the oven. In a oven preheated to 190 degrees Celsius, send a baking dish filled with dough for 25 minutes. It is worth noting that after this time you should not immediately get bread. Set the oven to the minimum heating temperature (50 degrees) and allow it to stand warm for another 30-40 minutes. Now remove it from the oven, cover with a napkin or wrap in plastic wrap. In a few hours it will be possible to eat it. Enjoy your meal!
Unleavened cakes: recipe number 1
If you don’t have an oven or want to quickly cook unleavened cakes in a pan instead of bread, the recipe below was created especially for you! Check that all the following products are available at home, and you can safely begin cooking.
- 250 ml of pure water.
- 300 grams of wheat flour.
- 1 ½ teaspoon of salt.
First you need to dissolve the salt in water. Mix flour with salt water and knead the dough thoroughly. Make sure that there are no flour lumps left in it! Allow the test to brew for half an hour.
Now you need to divide the dough into 8-12 parts and each roll out into a thin cake. Send to a hot pan. Fry one cake for 30-60 seconds on each side. Please note that you should store finished cakes in the refrigerator, hiding them in a plastic bag. Shelf life should not exceed three days.
Tip: if you do not want to get crispy cakes in the end, then after you remove them from the fire, you must sprinkle them with water using a household spray bottle - so they remain soft and supple even after cooling.
Unleavened cakes: recipe number 2
In fact, unleavened bread cooked in a pan is pita bread, so the previous and next recipe are different variations of this flour product. Pita bread prepared according to this recipe will turn out to be rich and high-calorie, and will also have a rich taste due to the kefir underlying the dough. What do you need?
- 250 ml of kefir.
- 1 tablespoon of vegetable oil.
- 1 teaspoon of baking soda.
- 350 grams of sifted flour.
Combine all ingredients, mix thoroughly. Leave the dough for 30 minutes alone, thereby allowing it to brew.
Divide the dough into the desired number of pieces and roll each serving into a 1-2 mm thick cake. Send them to the pan, pre-heating it. Turn on a strong fire and fry the cakes for 15 seconds on each side.
Chapati
There are many variations and methods of making unleavened bread. So, the next recipe is a version of Indian cuisine.
Knead the dough with 150 grams of flour, 125 ml of water and a small amount of salt. Let it rest for 30 minutes. Now you need to grease your hands with vegetable oil, re-roll the dough in flour and knead it properly. After you divide the dough into identical balls, which in size will not be larger than the average chicken egg, flatten them and roll in flour, send to a dry hot frying pan.
You can remove the cakes from the fire when they are browned and the surface is covered with light brown spots. On average, baking one of these cakes in a pan takes a little more than 3-4 minutes. The main feature of the preparation of Indian chapati cakes is that while they have not yet cooled, they must be lubricated with butter.
Middle Eastern Pita
Pita is the name for unleavened unleavened bread used in the Middle East. Here, this flour product is extremely common, because from it you can cook many delicious snacks: sweet, savory and savory. The main thing is to choose a suitable filling, for example, vegetable, meat, cheese or fruit.
These cakes are noteworthy because in the middle of baking, an air “sleeve” is formed in their middle, which must be “opened” and stuffed with your favorite filling.
Cooking Tips
No matter how simple the recipe for flat unleavened bread may seem, one should not forget about some little things that, when combined, create perfection. And perfection (especially in the kitchen) is not a trifle at all! So, let's find out what are the secrets of baking unleavened bread.
Ingredients
First, make sure that all the products needed for making bread are of good quality. So, in the matter of water, carbonated should be preferred. Flour must be sifted without fail. As an alternative to kefir or water, whey can be used. It is desirable that it is not too acidic, but also not fresh. Ideally, it should be daily. However, acid whey can also be used. The main thing is to dilute it with a small amount of water.
Cooking dough
The correct sequence of combining the ingredients is no less important than the quality of the products. So, it is recommended to start combining all dry products with each other. Then, having formed a “slide” from them on the working surface, make a small depression in it and gradually pour liquid into the flour. It is also worth noting that vegetable oil should either be pre-poured into a liquid or added to the test last.
As a result, the dough should be characterized by uniformity and elasticity. It is also worth noting the importance of a 30-minute “respite” for the test. Before you leave it to insist, it is recommended to form a ball out of it.
We form cakes
Dividing the dough into identical pieces, be sure to give them the shape of a ball. After that, start rolling the ball around the ball, changing sides after each movement - due to this maneuver, the dough of the finished cakes will resemble puff.
Baking
So, the key stage is the baking phase. What you need to know about him? First of all, before you send the cakes to the pan or the dough pan in the oven, you need to make sure that the pan is hot and the oven is heated to 190-200 degrees Celsius.
In the event that you cook the tortillas in a pan, do not use frying oil. It should be added exclusively to the dough - this is the number one rule in the preparation of pita bread.