You might be familiar with unleavened bread, particularly during religious celebrations like the Eucharist and Passover. However, do you truly understand What is unleavened bread?? What are its historical roots and significance? How does it differ from leavened bread? And what are the most well-known varieties of unleavened bread? Continue reading to find answers to all your questions about this type of bread.
What Is Unleavened Bread?
Unleavened bread is a type of bread made basically from any type of flour, water and salt, without any leavening agents such as yeast, starter, baking soda or baking powder. This means the dough doesn’t rise, resulting in a mostly flat, dense texture.
The History and Origins of Unleavened Bread
You might not be aware, but unleavened bread is the oldest type of bread known to humanity, made from basic ingredients like flour, water and salt Before the advent of fermentation in southern Mesopotamia around 6000 BCE, which in turn later spread to Ancient Egypt around 3000 BC. Regarding unleavened bread, sources from phys.org suggest that it was first made approximately 30,000 years ago in Europe. During that period, it is believed that starch extracted from the roots of plants, such as reeds and ferns, was spread on a flat stone, baked over a fire, and transformed into a rudimentary version of flatbread.
Religious Significance of Unleavened Bread
Unleavened bread holds significant symbolic meaning in both Judaism and Christianity:
For Jews
Unleavened bread holds deep significance in Jewish tradition, as it is the bread the Israelites prepared during their exodus from Egypt, as recorded in the Bible. God told them to not eat leavened bread, as a perpetual reminder of their exodus from Egypt (Deuteronomy 3:16). Other references to the consumption of unleavened bread appear in Exodus 12:8, 29:2, and Numbers 9:11. During the Jewish festival of Passover, Jews eat unleavened bread to commemorate the swift exodus of the Israelites from Egypt, during which they discard all leaven in their homes and eat unleavened bread for 7 days.
For Christians
Many Christian traditions Believe that during the last Supper meal, Jesus used unleavened bread when he said, “This is my body, broken for you” as stated in Corinthians 11.24. This belief has led to the practice of using unleavened bread in the Eucharist to represent “Jesus” sinless nature and his sacrificial love.
Leavened vs Unleavened Bread
The main difference between leavened and unleavened bread lies in the absence of leavening agents in unleavened bread, whereas leavened bread contains leavening agents. Leavened bread can be classified into 3 categories: quick, yeast, and sourdough bread. These agents work to release carbon dioxide gas, which causes the bread dough to rise and puff up during fermentation and baking process, resulting in the light, airier texture that characterizes these bread types. On the other hand, unleavened bread are made without yeast, and usually formed into thin layers, resulting in a flatter and denser consistency.
Related: What is Leavened Bread?
Varieties of Unleavened Bread
Even though it consists of simple ingredients, unleavened bread comes in a wide variety of shapes, sizes, and tastes globally, making it nearly impossible for any cuisine to be without this kind of bread. Here is a list of 5 type of unleavened bread that are traditionally made without leavening agents beyond the ones you might already know, like matzo, tortillas, and lavash:
- Lefse: Traditional Norwegian flatbread, mainly composed of potatoes, cooked on a flat griddle and has a tender, thin texture. Lefse is available in various flavors, including lingonberries, cinnamon, tynnlefse, and more.
- Tunisian Mlawi: Typically prepared using semolina flour, water, salt, and olive oil, the dough is kneaded and formed into square or circular layers, which are then cooked on a traditional grill. Malawi is mainly served wrapped in harissa and Mechouia salad with toppings such as tuna or boiled eggs.
- Gözleme: A flat, unleavened white bread originating from Anatolia, typically brushed with oil or butter, stuffed with ingredients like mashed potatoes, cheese, parsley, or a sweet feeling like chocolate and nuts, and then baked on a griddle.
- Damper: Known as Bushman’s bread, damper is prepared from a dough that usually consists of wheat flour, salt, and water, and it is traditionally baked by placing it directly on the embers of a campfire.
- Saj bread: Made from a blend of white flour, whole wheat flour and water, the dough is allowed to rest for several hours before being rolled into extremely thin layers and cooked on a grill.
Even though these breads are traditionally made without yeast, modern recipes may include yeast to enhance density and achieve a softer, more open crumb. Therefore, if you prefer to eat unleavened bread, be sure to check the recipe or product to see if it contains the leavening agent before eating it.
Related: 11 Types of Unleavened Bread
Recipes for Unleavened Bread
If you’re already a fan of unleavened bread and want to explore various recipes, you’ll be pleased to know there are many of them available. From traditional recipes that will feel familiar if you’re a seasoned baker to simple options that are perfect for when you’re short on time or for religious occasions like Passover and Communion.
