Q&A for How to Make Unleavened Bread

Yes, tortillas are a type of unleavened bread. The term “unleavened bread” refers to any type of bread that doesn’t include raising agents, like yeast or baking powder.

At minimum, you can make unleavened bread with some sort of flour and water. Flour can be made from a variety of different grains and other plant materials, such as wheat, oats, or corn.

The bread would have been baked in a clay oven, shaped somewhat like a beehive, with an opening at the top. A simple flatbread would have been made with stone-ground emmer wheat flour and a little bit of water. The flattened pieces of dough would then be stuck directly to the inner walls of the oven to cook. Some recipes call for the bread to be fried in oil instead.

No. This bread has eggs in it. Classic Biblical unleavened bread did not have eggs, and honey is actually a leavening agent, so do not add honey.

Back then, the flour was ground by hand and sieved. People may have used water, salt, and oil to make it.

Yes, Jewish rye bread can be used as flatbread.

You can't, because you would need flour and salt in addition to the water and corn starch for the consistency of the bread to be correct.

If it was a flat bread, then it's unleavened bread. A lot of bread recipes can be made without yeast.

This recipe makes enough to feed at least four people, but it ultimately depends on serving size.

The bread itself is flat; it is the oven that was shaped like a beehive with an opening at the top.

Yes, you can freeze unleavened bread dough. Shape it into discs or logs, wrap tightly in plastic wrap or foil, and place it in an airtight container or freezer bag. Thaw in the refrigerator overnight before baking.

You can freeze unused dough. Maintain a storage temperature between -15 to -18 ℃. It's best to divide the dough into portions, flatten it, and place it in a tightly sealed bag, plastic wrap, or container.

Yes, you can use self-rising flour instead of all-purpose flour in many recipes, as long as the recipe calls for leavening agents. Self-rising flour already contains baking powder and salt, so you can usually use it cup-for-cup and omit those ingredients from the recipe. However, you should still add baking soda if the recipe calls for it.

No, leavening agents are substances that cause dough to rise. Salt does not have this effect on bread.