Easy Unleavened Bread

Makes 6 servings

This bread is SO easy to make. It tastes great for breakfast with an all-fruit spread (I've used fig preserves and strawberry spread and my husband said it tastes like a pop-tart), or for lunch and dinner with hummus.

Ingredients

2 cups of whole wheat flour (or whatever flour you like to use)

¾ cup of water

2 tablespoons oil (olive, or whatever kind you like—I used roasted hazelnut once)

1/4 teaspoon salt

Directions

Preheat oven to 475 degrees.

If you have a baking or pizza stone, but it in the oven before heating. If you don’t have a stone, line a baking sheet with parchment paper.

Mix all ingredients together in a medium bowl. It will seem a little dry.

Turn out onto a lightly floured surface and knead for about five minutes, until dough is smooth.

Form into a large ball and divide it in half, then, cut each half into three even pieces. Roll all six pieces into small balls (I know this picture only shows five :).

Working with one at a time, flatten a ball, then roll it out into a thin oval shape. They will be about 7-9 inches long when you are done.

Prick the flattened piece all over with a fork. Place two at a time on a pizza or baking stone. You can get about three onto a baking sheet (don’t crowd them much).

Bake for 5 minutes, or until lightly golden. Watch carefully after baking a couple, as your oven may get hotter and they may bake more quickly.

These are best eaten immediately. But if you want to store them, cool completely on a wire rack before placing in a large baggy. You can make them at night for the next morning, but they don’t stay fresh beyond that.

Enjoy!