Unleavened bread


  • 280 grams entire wheat flour (ground fine)
  • 1/2 teaspoon of salt
  • 6 tablespoons of purest vegetable oil (olive)
  • 9 tablespoons of cold water 


  1. Add the salt to the oil in a round bowl, and pour in the water in a very slow stream, beating constantly with a fork until thick and white (a temporary emulsion)
  1. Pour onto the flour all at one, and mix lightly into a dough.
  1. turn out on a floured board and knead, folding it over and over to inclose air until quite elastic, should take about 5 or 6 minutes.
  1. roll out to the thickness of pie crust, mark with a dull knife into 3/4 inch squares, lay in a baking pan, and bake in a medium slow oven. Avoid browning it, except a slight tinge, as browning gives it a strong flavour.