Soft Unleavened Sandwich Bread

My whole life, my family has had one—and only one—unleavened bread recipe (not counting desserts).

That’s cottage cheese rolls, and they’re awesome. But they’re a little labor-intensive for me most of the time, and we needed a second kind of bread for the Night to Be Much Observed (and also for leftovers). That’s where this unleavened sandwich bread comes in.

I had to throw something together quickly but none of the recipes I found were really exciting me—either too much work, too many ingredients, or too much time.

Then I found this one, and decided to give it a try. It was super easy and fast, good flavor, and everyone seemed to enjoy it. I’ll definitely be re-visiting this one later this week!

Preheat the oven to 450 F.

Mix the flour and salt together. Mix the eggs and oil together, then add to the dry ingredients and pour in the milk.

Stir the batter vigorously for a few minutes, either by hand or with a mixer. The recipe said to use a mixer, but I found that was unnecessary.

Pour onto greased cookie sheet and spread so it’s evenly distributed.

I sprinkled it with some sea salt, fresh-ground pepper, and garlic salt. You could also make it sweeter, go with fresh herbs, whatever strikes your fancy!

Bake for 13-20 minutes, depending on how thick your dough is. Mine took 13-14. About halfway through baking, prick the dough a few times with a fork to prevent big bubbles from forming.

When done baking, remove from the oven and slice into slices. Can be used immediately or stored in refrigerator for several days (important to keep them from molding).

Other great unleavened bread recipes:

3 cups of whole wheat flour
1 teaspoon of salt
1 1/2 cups of goat milk (or regular whole milk)
4 large eggs
2 tablespoons of oil or butter (I used 2-3 tablespoons of olive oil)
Optional: sea salt, fresh pepper, garlic salt, etc. for topping

Preheat the oven to 450 F. Mix flour and salt together. Mix eggs and oil together, then add to the dry ingredients and add the milk as well.

Stir for 2-3 minutes, either by hand or with a mixer. Pour onto greased cookie sheet and spread to distribute evenly. Bake for 13-20 minutes, depending on how thick your dough is.

When done baking, remove from the oven and slice into slices. Can be used immediately or stored in refrigerator (important so they don’t mold) for up to a week.

Original recipe from Food.com

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