In the first month, on the fourteenth day of the mouth at even, ye shall eat unleavened bread, until the one and twentieth day of the month at even. Exodus 12:18
Bread was the staple of the biblical diet. Id times ai hardship it was the only food available. The ancient Hebrews believed that bread was in its natural state when “uncorrupted by Leaven”. For this reason, leavened bread was proscribed on sacred occasions. God directed His chosen people to commemorate their freedom from Egyptian bondage by eating unleavened bread from the fourteenth to the twenty-first day during the month of Passover. As a token Sabbath ottering, temple priests placed twelve loaves of unleavened bread called “shewbread” on the altar.
- 1 cup whole wheat flour
- 2 cups white bread flour
- 1 1/8 cups water
In a large bowl, combine whole-wheat and while bread Hours. Make a well in the center. Gradually add water and mix thoroughly until loose dough forms. Transfer to a lightly floured work surface and knead until dough becomes soft and elastic, 10 to 12 minutes. Shape into a ball and let rest 15 to 30 minutes. Knead again vigorously for one minute.
Preheat cast-iron pan or griddle over medium high heat. Separate dough into 8 equal balls. Form into 6-inch rounds.
Pierce each round all over with the tines of a fork. On a preheated griddle or skillet over medium-high heat cook rounds for 30 to 45 seconds per side, until dark brown spots appear. Serve warm.