Unleavened bread

The unleavened bread (of the old Greek : has privative and zumos leaven) is a old Pain made Céréale S as for the others but it is not raised. The unleavened bread is only made up of water and flour which are kneaded together.

History and religion

One found unleavened bread traces on the edges of the Dead Sea which dated from the Gallo-Roman period.

It is a bread which the Juifs make cook during the festival of Pessa' H, in memory of what their ancestors, at the time to leave the Egypt, did a meal with unleavened bread, in their haste to leave this country where they were retained slaves. The ritual meal taken during the first two evenings of this festival is called Séder.

One gives also the name of unleavened breads to the breads of which one is useful oneself in the Catholic church for the dedication of the Eucharistie. In this case it bears the name of Hostie; the Greek Church employs raised bread.

With the question of the Filioque, the controversy about the unleavened bread is related to the Great schism of the East. This practice for example was perceived as a liturgical innovation by the Norman ones which had just invaded Sicily, which made worsen the situation.

Apart from any religious notation, the unleavened bread is consumed by certain like cut hunger.

Ingredients

Basic ingredients

  • Flour (standard flour 55, standard whole-wheat flour 110, traditionally of the Wholewheat flour)
  • Water
  • Salt
No the Yeast, nor of Leaven.

Variable ingredients

  • Oil
    • Plant oil: of olive, etc
    • animal Oil: of goose, etc
The unleavened bread being a product which draws its origin in the culture and the Jewish tradition, the lard, like all kinds of lards, does not use the composition of this product since that the pig is not regarded as casher .

Preparation

  • Mix water delicately and flour in a bowl, the elements must be mixed well to obtain a hard and homogeneous paste.
  • To separate the paste in small discs which you lay out.
  • Powder them with a little flour, then stretch them with a roller, or failing this, a bottle, large glass…

Cooking

  • Heat the furnace with 230°C, 400°F, that is to say approximately thermostat 7.
  • Disposez the wafers on the hotplate, then charge.
  • Withdraw wafers when they start to turn russet.

See too

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