Unleavened bread is bread made without yeast or materials that produce fermentation when moistened. No means are taken to make the bread light except ordinary kneading and beating, which aerates the dough.

Put a quart of flour in a bowl, add a half teaspoonful of salt and sufficient water and milk mixed to make a dough that is rather stiff. Take this on a board, and knead and work it with the hands until it becomes soft and elastic. Pound it with an ordinary potato masher, folding the dough over as you pound it out; or, if you live in the South, use the ordinary Maryland biscuit "brake." When the dough is light and seems filled with air bubbles, make it into small biscuits or tiny rolls the length and size of your finger, or it may be rolled into a thin sheet and cut into squares. All unleavened bread must be baked in a moderate oven until thoroughly done and lightly browned.

Passover Bread

Make an unleavened dough, pound it and knead it until very light, take off a piece the size of a teacup, roll it in a very thin sheet, cut it into rounds the size of an ordinary breakfast plate, pick them carefully with a fork, and bake in a moderate oven until slightly browned, thoroughly dried and crisp.

Whole Wheat Fingers

Make a dough as directed for unleavened bread, using whole wheat flour in the place of white flour. When the dough is soft and elastic, roll it into a very thin sheet, cut into small squares with pastry jagger, and bake thoroughly in a moderate oven.

If these are to be served warm, bake them in a quick oven to make them puff.

Unleavened Whole Wheat Gems

Grease iron gem pans, and put them into a very hot oven. Put one pint of ice water in a bowl, and stir in hastily, beating rapidly, a half pint of whole wheat flour. Pour this into the hot gem pans, and bake in a quick oven twenty minutes. Two tablespoonfuls is quite enough for one gem. If well made they resemble popovers.