The Intercontinental Church of God

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Unleavened Bread recipes

Unleavened Bread (#4)
4 C. whole wheat flour
1 1/2 tsp. salt
4 Tbsp. butter
2 egg yolks
4 Tbsp. oil
7/8 C. milk
Mix flour and salt in a bowl; work in butter. Set aside. In another bowl beat egg yolks until light. Slowly add oil, then slowly add the milk. Add to the dry mixture. Mix well with fork, then knead 1 minute. Take about 1/2 cupful in hand and press and roll as for pie, turn over occasionally and roll as thin as possible. Place on ungreased baking sheet. Mark with knife into squares. This enables you to cut or break it into even pieces. Bake at 400� for 8 to 10 minutes or until lightly browned. (Mrs. Keeley)

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