The recipe for these unleavened bread wafers without oil comes from a suggestion by Daniela, a fantastic lady I met “virtually” thanks to the blog. One of my most devoted readers, an endless source of ideas; someone I feel very close to even though I have never met her. A huge thanks, Dany! One day she wrote to me to try making this dough: “add a bit of this, a bit of that; roll it out with a rolling pin; try this, etc., etc.” I just translated all the instructions she gave me into precise measurements. The result? A delicious, thin bread, suitable for those who are yeast intolerant or follow a vegan diet. But above all… a light bread because it is prepared and cooked without even a drop of oil.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Unleavened Bread Wafers
With the quantities I have indicated, you can make 4 large wafers, but you can also make more by keeping them smaller. You can also halve the quantities without any problem.
- 1 cup all-purpose flour
- 1/2 cup Manitoba flour
- 3/4 tsp salt
- 1/2 cup water
Tools
- 1 Bowl
- Rolling Pin
- 1 Cast Iron Griddle
Preparation of Unleavened Bread Wafers
In a bowl, combine the two flours and the salt, then pour in the water at room temperature.
Start kneading with a spoon, then transfer the mixture onto a lightly floured work surface and continue working it with your hands until you get an elastic dough that doesn’t stick (if needed, add a little more flour). Form a ball and let it rest for half an hour.
After the resting time, divide the dough into 4 pieces.
Use the rolling pin to roll out each piece into a VERY thin sheet. You can place it between two sheets of baking paper, or you can do this by well-flouring the work surface and the rolling pin. At this stage, you can decide whether to create a single sheet or cut it in half or into pieces.
Meanwhile, heat a non-stick pan very well WITHOUT any oil. I used a flat cast iron griddle.
Transfer the bread wafers to the hot pan and cook them until bubbles form: you will see them puff up. When it’s cooked on one side, turn it over and cook on the other side.
Serve the unleavened bread wafers hot, optionally accompanied by cold cuts or cheese. Enjoy! Paola
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