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  8. So cool and simple. If I bake these instead in a non stick baking dish, what do recommend for the oven temperature and length of bake time?

    Thank you Annette. I am a grateful be follower/subscriber of your channel. I am grateful The Lord is using you to minister to me.

  11. I don't ever use any of those ingredients Annette Just Wheat barley flour that's processed by Jewish people and Water But other Jewish people say you can let it sit for three days and the unleavened bread will produce it's own yeast and wow you don't have to make a cracker texture we are no longer in exile as Jews the rabbi says my first unleavened bread that's flat like a loaf I let my unleavened bread sit for seven days and it rises producing it's on yeast Elohim Divine recipe of Unleavened bread and it smells so good and taste good too I don't make my unleavened bread like that it's just a matter of conscious.. I use barley and Wheat flour milled by our Jewish community and make big bowl of Unleavened bread with only water then let sit for seven days and watch it rise with it's own yeast then make it flat round and put it in a brown paper bag wow it's smells good and taste good too

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