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Unleavened bread

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From Wikipedia, the free encyclopedia

Bread prepared without raising agents such as yeast

For other uses, seeUnleavened bread (disambiguation).

Unleavened bread
Jewish matza eaten onPassover
Type	Bread (usuallyflat bread)
Variations	Matzo,roti,tortilla, and many others

Unleavened bread is any of a wide variety ofbreads which are prepared without usingraising agents such asyeast orsodium bicarbonate. The preparation of bread-like non-leavened cooked grain foods appeared inprehistoric times.

Unleavened breads are generallyflat breads. Unleavened breads, such as thetortilla androti, arestaple foods inCentral America andSouth Asia, respectively. Unleavenedsacramental bread plays a major part inChristian liturgy andEucharistic theology.

Religious significance

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Main article:Matzah

Host (communion wafers) made ofazymes for celebrating theEucharist in theLatin Church of theCatholic Church and other Western Christians (Eastern Christians such as theEastern Orthodox use leavened bread)

Unleavened breads have symbolic importance inJudaism andChristianity. Jews and Christians consume unleavened breads such asMatzah duringPassover andEucharist, respectively, Jews as commanded in Exodus 12:18. Per theTorah, they were instructed, "Seven days shall there be no leaven found in your houses: for whosoever eateth that which is leavened, even that soul shall be cut off from the congregation of Israel, whether he be a stranger, or born in the land."

Canon Law of theLatin Church within theCatholic Church mandates the use of unleavened bread for theHost, and unleavenedwafers for the communion of the faithful. SomeProtestant churches tend to follow the Latin Catholic practice, whereas others use either unleavened bread or wafers or ordinary (leavened) bread, depending on the traditions of their particular denomination or local usage.^{[citation needed]}

On the other hand, mostEastern Churches explicitly forbid the use of unleavened bread (Greek:azymos artos) for the Eucharist. Eastern Christians associate unleavened bread with theOld Testament and allow only for bread with yeast, as a symbol of theNew Covenant in Christ's blood. Indeed, this usage figures as one of the three points of contention that traditionally accounted as causes (along with the issues ofPetrine supremacy and thefilioque in theNiceno-Constantinopolitan Creed) of theGreat Schism of 1054 betweenEastern andWestern churches.^[1]

Varieties of unleavened bread

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Arboud – Unleavened bread made of wheat flour baked in the embers of a campfire, traditional among ArabBedouin.
Arepa – made of corn and corn flour, original from Colombia and Venezuela.
Bannock – Unleavened bread originating in Ireland and theBritish Isles.
Crepe – a French unleavened pancake eaten both for breakfast and dessert
Damper – traditional Australian colonial bread, originally unleavened
Kitcha –Ethiopian type of flat bread used mainly in the traditional fit-fit or chechebsa dish.
Lavash (usually leavened but occasionally unleavened) –Armenian flat bread inscribed on theUNESCO Intangible Cultural Heritage Lists
Lefse – a Norwegian flatbread incorporatingpotato as a major ingredient
Matzo – Jewish flat bread used in religious ceremony
Piadina – from theRomagna historical region of Italy, made of wheat flour, lard or olive oil, water and salt. Up to the 1940s it could be up to 2 cm thick, while the variant ofRimini has always been much thinner.
Piki – bread prepared byHopi people from maize.^[2]
Pizza dolce di Beridde – Unleavened sweet bread typical for the city ofRome.
Pungapunga – traditional bread made among theMāori of precolonial New Zealand using collected pollen ofTypha orientalis^[3]
Rieska – Unleavened bread usually made of barley, traditional in the northern parts ofFinland
Roti – Indian flat breads includingChapati, Dalpuri, and variants.
Tortilla –Mesoamerican/Mexican flat bread
Tortilla de rescoldo –Chilean unleavened bread made of wheat flour, traditionally baked in the coals of a campfire.
Communion bread – The bread used in theChristian Eucharist is often an unleavened one, frequently in the form of a small crisp wafer

Notes and references

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^Ware, Timothy (1964),The Orthodox Church, London: Penguin Books, p. 66,ISBN 0-14-020592-6{{citation}}:ISBN / Date incompatibility (help)
^Linda Murray Berzok (2005).American Indian Food. Greenwood Press.ISBN 978-0-313-32989-0. Retrieved2007-10-15.
^Neill, Lindsay; Sturny, Arno (Aug 2022). "Pāraoa Rēwena: The Relegation of Aotearoa New Zealand's Indigenous Bread".Sites: A Journal of Social Anthropology and Cultural Studies.19 (1): 65.doi:10.11157/sites-id505.

v t e Bread
Types	Bark bread Brown bread Beer bread Bun Flatbread Hearth bread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Shortening Sugar Water
Equipment	Oven Alveograph Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Beer from bread Breadcrumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe Bread clip History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
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Religious significance

Varieties of unleavened bread

Notes and references

See also