Unleavened
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Unleavened Bread - Bread that is made without the rising action of yeast, i.e. a flat bread
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Unleavened
Describes a dough that is made without leavening or yeast. Unleavened bread plays an important role in Jewish ritual.
unleavened
Describes baked goods that do not contain leavening agents such as baking powder, baking soda or yeast.
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unleavened (uhn-LEHV-uhnd) - The word which describes any baked good that has no leavener, such as yeast, baking powder, or baking soda.
Unleavened
Bread made without a raising agent. Baked thin.
Unmold ...
Unleavened-Baked goods with no baking powder, yeast or baking soda added.
Cooking Terms Glossary W
Water Bath-To cook a dish that is set in a larger pan. The larger pan holds boiling water.
unleavened Baked goods that contain no agents to give them volume, such as baking powder, baking soda, or yeast.
Unleavened:
A word to describe breads, cakes, or other baked goods that do not use a leavening agent, such as baking powder, baking soda, yeast, or cream of tartar.
Unleavened - Describing any baked good that has no leavener, such as yeast, baking powder, or baking soda (flat breads).
Unmould - The careful removal of a food shaped in a mould such as cakes and terrines.
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Unleavened flatbread has a special symbolic role for several religions, especially Judaism. Matzo is a common example of an unleavened flatbread, and it traditionally takes the form of a rectangular crisp cracker.
Unleavened
A word used in baking to describe cakes, breads, or other baked items that do not use a leavening agent, such as yeast, baking powder, or baking soda. (see leaven, see natural leaven)
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Unleavened
Baked goods that contain no leavening such as baking powder, baking soda or yeast.
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An unleavened Mexican bread, tortillas are flat and round. They may be made with flour or masa (corn flour).
Tortilleria:
[Spanish] establishment where tortillas are made and sold.
Churek Unleavened bread of Asian people, flatcake. Chureki with poppy seeds, thin flatcakes
Churt Boiled milk with ferments ...
Roti
Unleavened, griddle-cooked Indian bread.
Rouille
The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Chapatis: unleavened breads freshly made for a meal from almost any flour: rolled flat then deep-fried until they puff and brown. Well known in India and much favored by African Indians.
matzo: A flat, unleavened cracker-like bread served during the Jewish holiday of Passover.
meat thermometer: A thermometer that you pierce into a cooked piece of meat to check the meat's internal temperature and therefore its doneness.
a round, thin, unleavened Mexican bread made from masa or wheat flour and baked on a griddle, eaten plain or wrapped around various fillings.
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Baati is a hard, unleavened bread cooked in desert areas of Rajasthan, Malwa and Gujarat in North India. It is prized there for its exceptionally long life and high energy content,
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Pasta (Italian): Unleavened dough made from wheat flour, water, and sometimes eggs that is molded into a variety of shapes and boiled.
Pasta Flora (Greece): A lattice-topped tart filled with apricot puree.
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Tortilla - An unleavened Mexican bread, tortillas are flat and round. They may be made with flour or masa (corn flour).
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From the earliest, unleavened breads from the Middle East and the Americas to risen breads to elaborate cakes and pastries, history leaves us record of baking in many ancient civilizations, including Babylon, Egypt, Rome and Greece.
A dry 6 inch disc of unleavened bread. Normally griddle cooked ,it should be served piping hot. Spelling varies eg Chuppati, Chapati etc. Chutneys. The common ones are onion, mango and tandoori.
Bhakri An unleavened flatbread made from Sorghum flour and water. The dough is rolled out and baked on a tawa. Bharta A spicy, pulpy, mashed, vegetable dish. Most commonly served with Baingan (eggplant).
Galette: A flat, round pastry cake made with flaky pastry dough, yeast dough, or unleavened dough.
Ganache: This is a rich, dark chocolate topping or decoration that has lots of uses.
generic name for thin pieces of hardened, unleavened dough that are molded into various shapes and boiled, not baked.
It derives originally from the Greek word itrion via the Aramaic, a word meaning a thin cake or a thin, unleavened, dough product before the Christian era.
matzo (MAHT-suh) - Matzo is a Hebrew word that means "unleavened bread." The Bible commands Jews to commemorate the exodus from Egypt by eating matzo - and no leavened bread - for the eight days of Passover.
Pasta is made of an unleavened dough of wheat or buckwheat, flour and water, sometimes with eggs and vegetable extracts. Pastas include noodles in various lengths, widths and shapes.
Johnnycakes: The unleavened cornmeal pancakes served at breakfast haunts. The name's origin is a matter of some dispute as is its spelling: Johnny-cake, johnnycake, Johnnycake and Johnny Cake are frequent variants.
An unleavened dough formed from a liquid (eggs and/or water) mixed with a flour (wheat, buckwheat, rice or other grains or a combination of grains) and cut or extruded into tubes, ribbons and other shapes; flavorings such as herbs, ...
matzo = matzoh Pronunciation: MAT-suh Notes: This cracker is served during Passover to symbolize the unleavened bread the Jews ate during their hasty exodus from Egypt.
Tortilla: Flat, thin, circular unleavened bread made of masa for corn tortillas or harina for flour tortillas. Most important item in Mexican cooking.
Tostada: Fried corn tortilla, often topped with beans, meat, tomatoes, lettuce and salsa.
Matzoh - specially prepared unleavened bread which is acceptable for Passover use.
Passover - Pesach in Hebrew - is the Jewish holiday commemorating the exodus from Egypt, observed in the spring.
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A thin, crisp, unleavened bread that is traditionally eaten during the Jewish Passover. Tradition dictates that matzos be made only with water and flour, but moderns include certain flavors, such as onion. Mayonnaise ...
Udon A thick Japanese noodle. Unleavened Describes a dough that is made without leavening or yeast. Unleavened bread plays an important role in Jewish ritual.
Tortilla Mexican griddle cake, a flat, unleavened corn cake baked on a heated stone or iron
Toss To cause a rising and falling action for the purpose of blending ingredients together as in salads ...
Cornmeal may be used to make polenta porridge and cornbreads and it is added to various unleavened breads, muffins, cookies etc. There is also white and blue cornmeal available, although they may be hard to find in Finland.
Bread is prepared by baking a dough made of flour (ground grain) and water, and often other ingredients. It may be leavened or unleavened.
Matzo, Matzoth - Thin, unleavened, Jewish flat bread made of flour and water.
Barley flour (containing gluten) is a high-fibre, nutritious product popular in Europe for puddings, soups and unleavened breads. For more information about flour, see our article.
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Atta flour - (also know as a chapatti flour) - whole wheat flour widely used for making unleavened flat breads.
It is a pale yellow, finely milled flour mamde from dried chickpeas (garbanzo beans). Used in Indian cooking to make batters, dough, dumplings and pastries. It has a slightly nutty aroma and taste. It is unleavened, so produces a heavy texture.
In these early civilizations the process of nixtamalization was distinctive in that hard, ripe kernels were boiled in water and lime, thus producing nixtamal which was then made into unleavened dough for flat cakes by grinding with a handstone on a ...
Mexico's everyday bread, a round, flat unleavened bread made from masa or wheat flour and lard and baked on a griddle. Tortillas can be eaten alone, but are most commonly used as the base for such foods as tacos, burritos and fajitas.
feast, and did bake unleavened bread." Whether the shewbread of the Jewish tabernacle was leavened is an open question,. but it is significant that the Passover cakes eaten by Jews to-day, known as Matzos, are innocent of leaven.
matzo, matzoh (Jew.) Flat unleavened bread eaten during Passover
to symbolize the Jews' hurried flight from Egypt, when there was no
time for the bread to rise; matzo meal is used in other dishes such
as knadlach and gefilte fish.
 See also: Leavened, Bread, Cooking, Flour, Dough
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