Unleavened Pie Bread

Unleavened Pie Bread


  • 150 g flour (mix of spelt and flour, or spelt and buckwheat, or just spelt)
  • 70 ml lukewarm water
  • 30 g sour milk or greek yogurt or kefir
  • 1 teaspoon of sea salt
  • 1/2 teaspoon baking soda


Mix all dry ingredients, then add sour milk and water and knead for ten minutes. The dough should be soft and can be little sticky, but to separate from the dish and to form a ball. Cover and leave to rest for half an hour on room temperature or in the fridge overnight. Divide it into four parts and form balls. Cover them and turn on the oven on the highest together with the base on which you’ll bake (plate, pizza stone, overturned baking tray…). After some 20 minutes stretch the balls into thin discs using rolling pin. Use foil to avoid sticking to the surface. Use as little flour as possible so that dough saves moisture.. Put in the incandescent oven and when a balloon is formed bake it for more one minute and take out from the oven. Wrap in the clothdish and leave to cool. You can use it as a base for pizza or stuff with some filling per your wish.

Unleavened Pie Bread

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