Hi everyone! This is a supplemental post to my last post about Baconators. When I made the hamburger patties, it was the week of Passover. During that entire week, my dietary law was that I could not eat or cook with yeast or any other leavening agents. I also had to rid my house of anything that was or may contain leaven. Those items included baking soda, baking powder, certain soups, bread, and some other foods.
While it was tough to not eat many carbohydrates during the week, especially with school and track practice draining my energy, it was not impossible. Without a lot of bread, I felt lighter and more mobile. During track, I was able to run much faster, without getting as breathless.
On the first night of Passover, my family grilled lamb and made unleavened bread. I absolutely love grilled lamb, but I was skeptical about the unleavened bread. I was dubious about how the bread would taste, as picture of unleavened bread online make it seem very plain and flavorless.
I was very pleasantly surprised. Although the bread was not necessarily fluffy like normal bread is, it had a nice salty flavor that paired well with many savory foods. We made our unleavened bread with either corn or rice flour, olive oil, sea salt, and water. We then formed the breads into medium sized, pancake-shaped disks, and cooked them on the stovetop.
Normally, after eating bread or cakes or anything else with yeast, I tend to feel tired, bloated, and all-around lazy. These breads were light enough for me to still be able to move around after eating them, and all the sluggishness that usually accompanies normal bread was absent. I know that these breads are special to Passover, but I would definitely eat them year-round, in lieu of yeast bread.
Recipe:
Unleavened Bread Recipe:
1.5 cups white rice, brown rice, or corn flour
1 tbsp olive oil (more for cooking)
2 teaspoons salt (more for seasoning bread after cooking)
1/2 -3/4 cup of water
Comments