(No-Knead) Unleavened Bread, (Wrap-able Version)
1 1/2 cwarm water (on the hot side)
4 call-purpose flour
1 1/3 Tbspsalt
1non-stick skillet or pan
1towel or cloth
1large ziplock bag or container with lid
How to Make (No-Knead) Unleavened Bread, (Wrap-able Version)
- Take your warm-to-hot water off the stove. While scraping the sides of the bowl, pour 1/3 cup warm water into the flour at a time and mix until a faintly sticky dough ball is formed. Use all the water.
Note: If the dough is a bit dry, pound a little until the moist is evenly incorporated throughout. If the dough is too wet, make efforts to incorporate all of the flour that's in the bowl, pounding it into the dough.
- Using a rolling pin, roll out each dough ball until it's little less than 1/4 inch thick. Size may vary but dough's rough dimensions spread out by 7x8 inches.
Note: Roll it out under 1/4 inch thick but not under 2mm, this recipe's ingredient ratio isn't suited to make unleavened bread crackers. You should be able to easily lift this dough without ripping it.
- On stovetop, pre-heat a large non-stick skillet or pan over medium heat (Stovetop Settings: 5 or 4).
Note: Do not cook over the lowest setting.
- Once the non-stick pan is pre-heated and quite hot, place a flatbread or multiple flatbreads onto the surface using a spatula, ensuring they do not overlap. Let it cook for 1-minute, 45 seconds OR until brown marks begin to appear. Flip to the other side & cook for another 45 seconds. Use the spatula to hold down the flatbread when it rises so the flatbread cooks evenly but doesn't burn.
Note: It's not necessary nor recommended to use oil or butter.
- STORING: When properly clothed inside a container, your Unleavened Bread will stay fresh & pliable up to 12 days. Freeze your Unleavened Bread inside of a ziplock bag with a cloth for up to 1 month.
Note: Additionally, just like regular bread, uncovered Unleavened Bread may be left outside for up to 5 hours before it begins to stale.