Wednesday, April 1, 2009

Unleavened Bread

Yesterday I mentioned Passover and the Feast of Unleavened Bread, so today I would like to share a recipe for flatbread. This unleavened bread is great for sandwiches because it stays moist:


3 eggs
1/3 cup oil
Salt to taste
3 cups all purpose flour

Beat eggs, mix with oil and salt (to taste), then add flour gradually, alternating with water until the batter is easy to pour. Pour into a very well-greased 15x10-inch jelly roll pan. Bake 15 to 20 minutes at 450°.

If you prefer whole wheat flour, use 4 eggs.

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