No Knead Unleavened Bread Cracker Version Recipes

(NO-KNEAD) UNLEAVENED BREAD, (WRAP-ABLE VERSION)

Steps:

• 1. In a large mixing bowl, mix dry ingredients with a whisk.
• 2. 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.
• 3. Cover the dough with a clean cloth for 5 minutes (or keep up to 24 hours!) to let it rest.
• 4. Take the cloth off your bowl & remove the dough. Place dough onto a clean countertop. Note: The dough will be sticking to the bottom of the bowl as you lift it out, and the top of the dough might be dry. Briefly rework the dough again so the moist is evenly incorporated throughout.
• 5. Divide the dough using a knife. Make sure each dough ball is equal to 4 TBSP (or a medium ball size). I gathered 12 dough balls. Note: Cover the pieces of dough with a wet paper towel so it doesn't dry out.
• 6. 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.
• 7. 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.
• 8. 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.
• 9. Flatbreads are ready when both sides appear to have light to medium brown spots & the bread is no longer see-through. Remove from stove-top and wrap the flatbread in a reusable cloth or paper towel before storing inside a ziplock or container.
• 10. 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.

(NO-KNEAD) UNLEAVENED BREAD, (CRACKER VERSION)

Steps:

• 1. In a glass measuring cup, measure the flour. The glass measuring cup will be the mixing bowl.
• 2. Add water to the flour in parts, (as this ensures all the flour is being evenly coated), then use the handle of a spoon to stir. Use all the water. Note: The dough will appear flaky (right picture). Picture on the right is there for reference, don't take the dough out of the bowl.
• 3. Add all the olive oil, then use the handle of a spoon to stir the dough. Using clean hands, squeeze tightly until an oily dough ball is formed. Note: The dough will be oily (right picture). Picture on the right is there for reference, don't take the dough out of the bowl.
• 4. Rest the dough for 10 minutes, covered with a clean wet paper towel, or clean cloth. Note: Additionally, you may place it in a clean ziplock and store it in the fridge for up to 8 hours.
• 5. Remove the rested dough from its container onto a clean counter. Rework the dough's oils until they're evenly distributed & the surface is smooth and elastic.
• 6. Divide the dough into 3 parts using a sharp knife. Note: Cover with a wet paper towel so the dough balls don't dry out.
• 7. PREPARATION: place a rack at the top of your oven & place another rack in the bottom of the oven. Preheat the oven to 400 Degrees. Preheat the baking pan in the oven.
• 8. Using a rolling pin, thinly roll out all the dough balls. Roll it out as thin as you can, until the surface underneath shows through the dough. Cut the dough into 6x6 square shapes.
• 9. Place the dough on parchment paper. Generously sprinkle rock salt, distributing evenly with a clean hand. Using a rolling pin, lightly roll in the salt. Poke holes through the dough using a chopstick, to let the steam release.
• 10. Transfer the dough and parchment paper to the surface of the inverted preheated pan.
• 11. COOKING TIME: Place tray onto the bottom oven rack & bake for 5 minutes (or until the edges turn light gold & bubbles form). Then, transfer tray to the top rack & bake for another 3 minutes (OR until light gold & crispy throughout).
• 12. Remove the cracker(s) from the oven using tonsils or spatula and let cool. STORING: you may store in a ziplock container for up to 1 month & it will still be crispy!