flipStone-Baked Unleavened Bread
Stone-Baked Unleavened Bread
Why this dish? This is THE bread of Moses: the dough carried out of Egypt without time to rise, baked hastily on the hot stones of the path. Bread of flight and freedom, it accompanies the people throughout the Exodus.
A flat, thin, crispy bread made from flour, water, and salt—without any leavening. Quick to prepare, easy to carry and break by hand: the ideal bread for the desert walker.
We left in haste, and the dough had no time to rise. So we carried it on our shoulders, wrapped in our cloaks, and baked it on the hot stone of the path. Remember: this flat, unleavened bread is the bread of freedom, eaten standing, with loins girded and staff in hand. Eat it without pride, for pride rises like leaven.
- •Wheat or barley flour — two handfuls (base)
- •Water — as needed (hydration)
- •Salt — a pinch (seasoning)
- •Olive oil — a drizzle (optional) (flexibility)
Stone-Baked Unleavened Bread
A flat, thin, crispy bread made from flour, water, and salt—without any leavening. Quick to prepare, easy to carry and break by hand: the ideal bread for the desert walker.
Why this dish? This is THE bread of Moses: the dough carried out of Egypt without time to rise, baked hastily on the hot stones of the path. Bread of flight and freedom, it accompanies the people throughout the Exodus.
We left in haste, and the dough had no time to rise. So we carried it on our shoulders, wrapped in our cloaks, and baked it on the hot stone of the path. Remember: this flat, unleavened bread is the bread of freedom, eaten standing, with loins girded and staff in hand. Eat it without pride, for pride rises like leaven.
Ingredients (period version)
- Wheat or barley flour — two handfuls (base)
- Water — as needed (hydration)
- Salt — a pinch (seasoning)
- Olive oil — a drizzle (optional) (flexibility)
Ingredients
- Wheat flour (T65) or barley flour — 200 g (base)
- Warm water — 100 to 110 ml (hydration)
- Salt — 1/2 tsp (seasoning)
- Olive oil — 1 tbsp (optional) (flexibility)
Method
- Quickly mix flour, salt, and water to obtain a firm dough—work fast, without resting (this is the principle of unleavened bread).
- Divide into balls and roll out into very thin discs.
- Prick the surface with a fork to prevent bubbles.
- Heat a cast-iron pan or pizza stone very hot.
- Cook each disc for 1 to 2 minutes per side, until golden spots and blisters appear.
- Stack and cover with a cloth; consume within the day or keep dry for travel.
How it was made : Without leaven, the bread had to be baked immediately after kneading. Nomads baked it on a flat stone placed on the embers, or directly on hot pebbles. Dry, it kept and transported without spoiling—a vital advantage in the desert.
The contemporary twist : Broken into irregular shards and presented as "Exodus crackers" to dip in chickpea puree.
Sources : Book of Exodus, chapter 12, verses 33-39 · Nathan MacDonald, What Did the Ancient Israelites Eat? (2008)
Moses · Charactorium
