A cracker-like bread without yeast. Traditionally served at Passover. The whole process must not take longer than 18 minutes for it to come out properly.
Preheat oven to 450 degrees F (230 degrees C).
Mix flour and water together in a bowl using a fork. Form a small amount of dough into a ball; place dough on a piece of waxed paper. Form into a thin circle using a rolling pin. Poke holes in the dough with a fork to keep it from rising. Transfer dough circle onto a baking sheet.
Bake in the preheated oven until dry and crispy, 3 to 4 minutes.
Per Serving: 152 calories; protein 4.3g; carbohydrates 31.8g; fat 0.4g; sodium 1.6mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.