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A Recipe for Wholewheat Unleavened Bread

Sharon Stay Daily bread wholewheat unleavened bread recipe

The following daily wholewheat unleavened bread recipe is enough for two people. You could multiply the recipe to feed more people.

275 g of wholewheat grain

170 g of filtered water

1 teaspoon of sea salt

5 g of olive oil (preservative free)

Place the whole wheat grain in an electric flour mill and mill the flour till it becomes fine flour. It will take approximately 90 seconds in a Thermomix.

Turn an electric frypan onto medium heat to pre-heat.

Add remaining ingredients and knead until the dough is well formed and comes away from the sides of the bowl. In a Thermomix it will take approximately 90 seconds, though you can knead the bread for longer if you want to.

Remove dough from the bowl and place it onto a non-stick surface. Roll the bread into 4 balls. Then roll each ball of dough with a rolling pin into a flat round bread.

When the frying pan is hot, add a very small amount of olive oil to the pan to ensure the bread does not stick when cooking. Place one of the 4 round flat breads into the frying pan and cover with a lid. Allow it to cook until lightly brown. Turn the bread over, with a spatula and cook the other side, with a lid on. The bread will take approximately 1-2 minutes for each side.

Remove cooked bread from frying pan and place on a plate to cool.

Eat warm or cold or save some for a holiday the next day in an airtight container or place in the freezer in an airtight container, for another time. This bread can easily be made into bread crumbs. It can also be reheated in a toaster.

This daily bread is nourishing and sustaining and I have found it to be a blessing, especially during the COVID-19 pandemic. By buying a 20 kg bag of wholewheat organic grain and a 5 kg container of olive oil, it is possible to keep your daily costs to a minimum. 

If you have any questions, just ask. :)

Blessings,

Mrs Sharon Joy Stay


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