Soft Unleavened Bread Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix flour and salt in a large bowl. Make a well in the center of the flour mixture.
• Beat eggs and melted butter together; pour into the well in the flour mixture and mix with a fork until crumbly. Slowly add milk to the flour mixture, using hands to mix the dough into a ball.
• Roll dough into a flat loaf and put onto the prepared baking sheet.
• Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix flour, oil, and salt together in a bowl; add water and mix using a pastry cutter until dough is soft. Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands.
• Bake in the preheated oven until bread is cooked, 8 to 10 minutes.

Steps:

• Mix flour and salt together. Mix eggs and oil together. Add dry to wet and then add milk.
• Beat dough at high speed for 2-3 minutes with electric mixer. Pour onto greased cookie sheet. Bake at 450F for 15 - 20 minutes. *The bigger the pan, the thinner the bread so keep an eye on it*.
• When done baking, remove from oven and slice into sandwich slices. Can be used immediately or stored in refrigerator for up to a week.

Steps:

• Preheat oven to 500°F.
• Mix all dry ingredients until well blended.
• Add in wet ingredients and mix together, just enough to moisten. This shouldn't require much kneading. Allow to rest for 10 minutes at room temperature (cover dough while resting).
• Pinch off balls approx 2" in diameter and roll to smooth. When all balls are formed, roll each one into a 5" circle approximately the thickness of of a pie crust.
• Bake each round on a pizza tray on lowest rack in oven for about 3 minutes. They should bubble up a bit and be slightly browned. Don't over bake.
• Keep in refrigerator or freeze in small batches as they have a fairly short shelf life due to their deliciousness and lack of leavening and preservatives.