What term is used for breads and cakes made without the use of raising agents?

The correct term for breads and cakes made without the use of raising agents is "unleavened." This type of bread is characterized by its density and compact texture because it lacks yeast or other leavening agents that would typically promote rising during baking. Unleavened breads, such as matzo or tortillas, are traditionally used in various cuisines and often have a straightforward preparation method that emphasizes the basic ingredients without the addition of agents that aerate the dough.

In contrast, the term "leavened" refers to products that incorporate raising agents like yeast, baking soda, or baking powder, resulting in a lighter and fluffier texture. Flatbreads can be either leavened or unleavened, depending on their preparation, but they are commonly associated with more traditional forms of bread that may not include leavening agents. Dough is a general term for the mixture of flour and liquid used to create a variety of baked goods, whether they are leavened or unleavened.