This is the type of bread/cracker tha Moses and family ate for 40 years as they traveled through the "Valley of the Shadow of Death"

Some unleavened/soda bread recipes I've collected

Recipe for Unleavened Bread. It seems to be made of real basic stuff, and probably tastes like a cracker. It is as follows:

1/2 cup whole wheat flour

1/2 cup white flour

1 tsp salt

1/2 cup water (or as needed)

Flour of cornmeal (for flouring the pan only)

1 tbs vegetable oil for greasing pan

Melted margarine

1) Combine flours and salt. Slowly add water until dough sticks together. Knead until dough is soft and elastic. Cover and let rest on a floured surface for 30-45 minutes.

2) Divide the dough into 12 small lumps. DUsthands with flour, pat lumps flat and gently stretch the dough until it is about 6 inches round (or use rolling pin).

3) Flour the rounds and put in a very hot frying pan. When bread bubbles, turn it over and cook on the other isde. When it puffs up, turn over again and keep turning it over until both sides have black spots (about 3 minutes). Brush with margarine while bread is hot.

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Native American fry bread:

2 cups flour

1/2 teaspoon baking powder

1 teaspoon salt

enough milk to make it into dough

Divide the dough into parts and shape each into a round pone about the size of your skillet and 1/8 inch thick. Fry the bread in about 1/4 inch hot cooking oil quickly until golden brown on each side. Cut into wedges and serve hot. Delicious with butter jams or other sweet spreads.

The times I have personally had fry bread, the dough was lightly sweetened and very good. It was light and fluffy. There is also a way to cook cornbread in a skillet. I don't have an exact recipe, but I figure any cornbread recipe should do fine.

http://www.betterbaking.com/breadgrillrec.html

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Here's a basic recipe for Irish Soda Bread (no yeast), which I found by plugging into Alta Vista, "Soda AND bread." Alta Vista lists scores of variations, including sweet ones with raisins and walnuts, wholewheat (UK/Eire: wholemeal), and those using milk, sour milk or buttermilk. Novices please beware of measurements. UK/Eire spoon measures, e.g., are about 1/3 larger than US spoon measures. A UK/Eire pint is 20 fl. ozs, while a US pint is only 16 fl. ozs. And a gill is 5 fl. ozs. There's a measurements conversion chart on the web somewhere but I lost that particular bookmark when I blew up my bookmarks a while back, along with the Fahrenheit/Centigrade temperature conversions and the metric measures, which are now in use on the other side of the pond. I seem to remember 205C is about 400. You might also like to use your favorite search engine to look for "drop" or "griddle" scones, which are like US biscuits and can be cooked in a skillet, just like drop biscuits.

Soda Bread

Ingredients:

900g (2lbs) plain [all-purpose] flour

2 teasp. cream of tartar

600ml (1 pint) milk

1 teasp. salt

1 teasp. bread soda [baking soda]

Sieve [sift] flour, salt, soda and cream of tartar into a mixing bowl. Make a well in the centre and pour in the milk, mix with a knife until most of the flour has been taken up. Knead with floured hands adding more milk if necessary. The dough should be soft. Shape the dough into a 22cm (9 inches) round flattish cake and place on a floured baking tin [cookie sheet]. Cut a cross on the top to allow for rising and bake in a fairly hot oven (205°C) for an hour or more. Cover with foil about half way through cooking time so that it does not get too brown.

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Title: Basic Hardtack

Categories: Just a few

Servings: 6

2 c Flour

1/2 tb Salt (optional)

1/2 tb Sugar (optional)

1/2 c Water

Basic HardTack

Mix flour, salt (optional), sugar (optional), and water. Using hands or

rolling pin, flatten dough on floured cloth until 1/4-inch thick. Score

with a knife if desired. Bake on cookie sheet in 350-degree oven for 30

minutes. Break into pieces as needed.

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Title: Wheat Thins

Categories: Snacks

Servings: 6

1 3/4 c Whole wheat flour

1 1/2 c White flour

2. Mix in blender or beat

1/3 c Oil

3/4 ts Salt

1 c Water

1. Mix in large mixing bowl

3. Add liquid mixture to dry, mixing well but as little as possible.

4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8"

thick. Mark with knife for size crackers desired, but do not cut through.

Prick each cracker a few times with fork. Sprinkle lightly with salt or

onion salt, if desired.

5. Bake at 350ø until crisp and light brown, about 30 minutes.

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