This recipe is great for sandwiches during the days of unleavened bread. Very quick and easy to make.
- Mix flour and salt together. Mix eggs and oil together. Add dry to wet and then add milk.
- Beat dough at high speed for 2-3 minutes with electric mixer. Pour onto greased cookie sheet. Bake at 450F for 15 - 20 minutes. *The bigger the pan, the thinner the bread so keep an eye on it*.
- When done baking, remove from oven and slice into sandwich slices. Can be used immediately or stored in refrigerator for up to a week.
This recipe is perfect for Passover and yummy all year 'round. I made three batches - one as the recipe suggests, one with ground fresh rosemary, and one with ground fresh oregano - yum yum!
a great bread with out yeast, but has diary for those that are dietary restricted. chewy, moist and easy.