How to make unleavened bread…with a newborn

I’m a bit limited in what I can do now with the youngest member of the Crafty Rabbit household being attached to me (literally) 24/7. This is my little man asleep on me in my Moby Wrap.

Cooking with Ethan

So I decided to make something simple and unleavened bread is just about as simple as it gets!

For those of us in Australasia, unleavened bread is very similar to what we know as damper. You remember damper right? That stuff they made you cook over an open fire at school camp.

By the way, I have to confess that this recipe is no family secret ~ in fact I actually got it off wikiHow!

But you know what, it’s super easy, so give it a go.


  • 3 cups standard flour
  • 2 tbsp butter/cooking oil
  • 3 large eggs
  • 1/2 cup milk
  • 1 tsp salt
  • dried rosemary and flaky sea salt

Beat together the eggs and oil then add to the dried ingredients

Dry and wet ingredients

Add wet ingredients to dry

Then add milk and mix until it looks a bit like this…

Add milk to create batter

Pour into a bread tin and cook at 450 Fahrenheit or 230 degrees Celsius for about 20 minutes.

Sprinkle dried rosemary and flaky sea salt liberally before cooking (it makes it a bit more interesting)

The bread finished in oven

Unleavened bread is pretty dense (obviously) but goes well with soup

Bread and soup


Tip: If Rosemary and flaky sea salt aren’t your thing then you could also try cheese and paprika or dried basil