Unleavened bread is any of a wide variety of breads which are prepared without using rising agents such as yeast or sodium bicarbonate. The preparation of bread-like non-leavened cooked grain foods appeared in prehistoric times.
 | |
| Type | Bread (usually flat bread) |
|---|---|
| Variations | Matzo, roti, tortilla, and many others |
Unleavened breads are generally flat breads. Unleavened breads, such as the tortilla and roti, are staple foods in Central America and South Asia, respectively. Unleavened sacramental bread plays a major part in Christian liturgy and Eucharistic theology.
Religious significance
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Unleavened breads have symbolic importance in Judaism and Christianity. Jews and Christians consume unleavened breads such as matzo during Passover and Eucharist, respectively, as commanded in Exodus 12:18. Per the Torah Old Testament, 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 the Latin Church within the Catholic Church mandates the use of unleavened bread for the Host, and unleavened wafers for the communion of the faithful. Some Protestant 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, most Eastern Churches explicitly forbid the use of unleavened bread (Greek: azymos artos) for the Eucharist. Eastern Christians associate unleavened bread with the Old Testament and allow only for bread with yeast, as a symbol of the New 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 of Petrine supremacy and the filioque in the Niceno-Constantinopolitan Creed) of the Great Schism of 1054 between Eastern and Western churches.[1]
New World breads
editIn North America, Hopi people prepared Piki bread from maize.[2]
Unleavened bread and zinc deficiency
editUnleavened bread is acknowledged as being associated with zinc deficiency, a cause of various physical and psychological problems in humans, notably anxiety and aggression. [3]
Varieties of unleavened bread
edit- Arboud – Unleavened bread made of wheat flour baked in the embers of a campfire, traditional among Arab Bedouin.
- Arepa made of corn and corn flour, original from Colombia and Venezuela.
- Bannock – Unleavened bread originating in Ireland and the British Isles.
- Bataw – Unleavened bread made of barley, corn, or wheat, traditional in Egypt.
- Crepe – a French unleavened pancake eaten both for breakfast and dessert
- Damper – traditional Australian colonial bread, originally unleavened
- Fritos and similar corn chips – technically a type of unleavened bread, though not commonly thought of as such, Fritos are a popular snack in the United States.
- Hardtack - Usually a mix of flour and enough water to keep it together and flattened into a thin biscuit and poked with holes to permit the escaping of water vapour, baked for a long time at a low temperature to eliminate moisture, usually including salt, used as a survival food among trekkers and as an issued ration to soldiers and sailors in most armies and navies prior to the Second World War in 1937.
- 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 the UNESCO Intangible Cultural Heritage Lists
- Lefse – a Norwegian flatbread incorporating potato as a major ingredient
- Matzo – Jewish flat bread used in religious ceremony
- Piadina – from the Romagna 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 of Rimini has always been much thinner.
- Pizza dolce di Beridde – Unleavened sweet bread typical for the city of Rome.
- Pungapunga – traditional bread made among the Māori of precolonial New Zealand using collected pollen of Typha orientalis[4]
- Rieska – Unleavened bread usually made of barley, traditional in the northern parts of Finland
- Roti – Indian flat breads including Chapati, 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 the Christian Eucharist is often an unleavened one, frequently in the form of a small crisp wafer
See also
editReferences
edit- ^ Ware, Timothy (1964), The Orthodox Church, London: Penguin Books, p. 66, ISBN 0-14-020592-6
- ^ Linda Murray Berzok (2005). American Indian Food. Greenwood Press. ISBN 978-0-313-32989-0. Retrieved 2007-10-15.
- ^ Sandstead, H. H. & Freeland-Graves, J. H. (2014) Dietary phytate, zinc and hidden zinc deficiency. Journal of Trace Elements in Medicine and Biology Vol. 28, Issue 4, October 2014, pp 414-417. Amsterdam: Elsevier. [1]
- ^ 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.