Curated by Maria Rita Insolera, Naturopath
Unleavened bread is an unleavened bread, with a low glycemic index, with a good energy supply and particularly digestible. Let's find out better.
Properties and benefits of unleavened bread
Unleavened bread is a bread without leavening. It has the same nutritional values as ordinary bread, with the difference of a lower water intake and a higher caloric content. It is an ideal food for those suffering from yeast intolerance and therefore for all diseases attributable to the presence of yeast such as digestive disorders.
The presence of starch causes unleavened bread to help keep in line, within a correct and varied diet, because it is a food that gives a sense of satiety and, moreover, is digested more slowly.
Unleavened bread has a low level of glycemic content . The fiber and the starch it contains help to keep the blood glucose in balance
Calories and nutritional values
Thanks to the presence of its ingredients it has a higher energy intake than the common bread, in fact it has a calorie content of 377 kcal per 100 g of product .
These characteristics make it not a dietetic food and therefore not indicated in low-calorie diets.
The properties of whole millet flour used to produce unleavened bread
Unleavened bread production
Also known as Jewish bread, unleavened bread is highly prized for its intense flavor. It is prepared in a very simple way, because only flour, warm water, extra virgin olive oil and salt are needed.
Few ingredients for a simple and light preparation suitable for those who cannot consume the common bread prepared with yeast. Unleavened bread can be prepared both in the oven and in the pan.
Unleavened bread recipe
Ingredients
- 300 g of flour
- 150 g of whole wheat flour
- 100 ml of extra virgin olive oil
- 1 pinch of salt
Method
Take a container and pour in the two flours. Dissolve the salt in about 200ml of warm water and pour this solution into the container containing the flours.
Mix everything adding the oil to this mixture. Work until you get a soft and elastic dough.
Let the dough rest in the container covered with a cloth for about an hour.
After the leavening time, divide the dough into loaves and form discs that will be pricked on the surface and brushed with oil. Bake these discs for about 20 minutes in a hot oven at 200 ° C
