Baking Bread Without Leavening Agents: A Guide to Making Homemade Flatbreads

Have you ever wanted to bake bread without relying on leavening agents like yeast or baking powder/soda?

Yes, it is possible! In this guide, we'll explore how to achieve a soft and delicious texture without the aid of traditional leavening agents. We'll also discuss the health benefits and unique flavors that can be experienced when making bread from scratch without relying on store-bought ingredients.

Traditional Bread vs. No-Leavening Bread

All bread sold in stores typically contains leavening agents such as baking powder, yeast, or sour dough, which serve to make the bread larger and more airy. However, these additives can sometimes result in a less nutritious and less flavorful loaf. By making your own bread from scratch, you can avoid these additives and experience the superior taste and health benefits of homemade bread.

How to Bake Flatbread Without Leavening Agents

Let's start with a simple whole wheat flatbread recipe that doesn't require any leavening agents:

Ingredients:

2 or 4 cups whole wheat flour Slightly more than 1 cup of water if using 2 cups of whole wheat flour, or slightly more than 2 cups of water if using 4 cups of whole wheat flour 1 teaspoon or 1 tablespoon of iodized salt

Instructions:

Mix the flour and water until the dough is sticky. Add more flour until the stickiness retires (the dough is no longer sticky). Knead the dough for several minutes until it becomes smooth. Divide the dough into several small portions and shape each portion into a pizza-like shape. Ensure each portion is 1/4 of an inch to 1/2 inch thick. Place the shaped dough onto a frying pan with butter or olive oil. Cook for 3 minutes on each side. Cook each side until they have burn areas for a unique flavor (optional). Remove the bread from the pan and allow it to cool before serving.

Alternatively, you can make a flatbread loaf by following these steps:

Mix 4 to 6 cups of whole wheat flour, 2 to 4 cups of water, and 1 tablespoon or more of iodized salt. Knead the dough until it is non-sticky. Shape the dough into a loaf bread shape and place it on a cookie sheet. Cook the bread in an oven for 40 to 50 minutes. Allow the bread to cool before serving or storing in the refrigerator for later.

For an enhanced taste, always use iodized salt, as it not only adds flavor but is also essential for health.

Manual Bread Weighing and Texture Control

Manual Weighing: If you weigh a loaf of bread that's ready to eat, you can use your custom dough and weigh it until it's about the same weight. Then, shape it into a loaf and use a bread-making pan to ensure the desired texture.

No Rise Requirement: If you're trying to make a flatbread from whole wheat flour without any leavening agents, you can weigh 1 loaf of homemade bread and try to manually create one without the requirement for a rise. This process can be a bit tricky but can be achieved with careful monitoring and adjusting the thickness of the dough.

Flatbreads made without leavening agents can be a healthier and more flavorful choice, offering a different texture and taste compared to traditional store-bought bread. Experiment with this method and enjoy the satisfaction of creating your own homemade breads.