Unleavened bread is a flatbread that consists of no rising agents. Known as Matzah within the Jewish community–it represents a symbolic element with great importance. This 3 ingredient recipe is a great way to incorporate a Biblical approach to the Passover holiday.

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Many variations of flatbread can be made for meals at any time of year. However, if you strictly want to follow the Halakha (Jewish law) for Pesach (Passover) then Kosher flour such as wheat, (preferably a kind that doesn’t come into contact with water at any stage during its production) is recommended. But that doesn’t mean you can’t make unleavened bread with the flour you have on hand. That being said our Passover is Christ, “For Christ, our Passover lamb, has been sacrificed” 1 Corinthians 5:7 however, that doesn’t mean we can’t meditate upon the scriptures and look unto the old testament as examples of God’s redemption upon His people. Passover is a great opportunity to make unleavened bread especially to give meaning to the Passover holiday so that God can be glorified and pondered upon during Passover, for He is worthy.

I’ve omitted olive oil for this recipe to make it more of an authentic unleavened bread but 4 Tbsp of olive oil could be used to make this if you are not strictly following Jewish regulations. It is possible to bake the entire batch by rolling out, scoring, and baking about 3 minutes on each side. Serve this bread along with a fresh salad from greens and pair with these delicious Easy Grilled Chicken Kabobs and some ranch dressing dip. It’s like eating naan bread but without leavening!

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Ingredients for Unleavened bread:
  • 2 cups + 2 TBSP flour
  • 1 cup of cold water
  • 1/2 tsp salt

 

Directions to make Matzah (Unleavened bread):

1. Combine the salt and flour together in a large bowl. Stir in the water until the dough comes together. Knead for 5 minutes.

2. Pre-heat skillet over medium-low heat.

3. Pinch off 7 pieces of dough and form into balls. Roll out each piece on a lightly floured surface (approx 6-7-inch ovals).

4. Cook on a hot skillet for 2 minutes on each side. Serve or store covered.

 

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Watch How to Make Unleavened Bread Video Tutorial

 

Unleavened Bread (Matzah)

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 7 flatbreads
Author: Alyona Demyanchuk
Unleavened bread is a flatbread that consists of no rising agents. Known as Matzah within the Jewish community--it represents a symbolic element with great importance. This 3 ingredient recipe is a great way to incorporate a Biblical approach to the Passover holiday.

Ingredients

  • 2 cups + 2 TBSP flour (345 grams)
  • 1 cup cold water
  • 1/2 tsp salt

Instructions

  • Combine the salt and flour together in a large bowl. Stir in the water until the dough comes together. Knead for 5 minutes.
  • Preheat the skillet over medium-low heat.
  • Pinch off 7 pieces of dough and form into balls. Roll out each piece on a lightly floured surface (approx 6-7-inch ovals).
  • Cook on a hot skillet for 2 minutes on each side. Serve or store covered.

Nutrition per serving

Serving: 1MatzahSodium: 169mgCalcium: 7mgSugar: 1gFiber: 1gPotassium: 41mgCalories: 138kcalSaturated Fat: 1gFat: 1gProtein: 4gCarbohydrates: 29gIron: 2mg

 

 

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172 comments

    • Alyssa

    How thin should you roll out the dough? Also I noticed that some recipes use oilbut I do not know the difference it makes. If, I wanted to try to make it with the oil how much do I put in it?

      • Alyona

      Hi Alyssa, to make Matzah with oil you may want to try this Baked Matzah recipe. The thickness will differ on the cooking method.

    • Sandy

    Do you grease the skillet?

      • Alyona

      No, I don’t.

    • Megan

    I made these for Thursday today. I haven’t read all the comments, but it seems we were not alone in having dough that was too sticky. I will say, we weighed our flour, and I bet if we had scooped, it would have been fine. We just added some more while we were kneading, and they turned out lovely. They also needed a little longer cooking time, probably because they were thicker. She wants me to tell you we changed the recipe because we added love! Thanks for a nice recipe.

      • Alyona

      Hi Megan, flours can differ from brand to brand and altitudes, but I’m glad you made it work! Thanks for the feedback.

    • Earnestine Altizer

    What type of flour

      • Alyona

      Hi, unbleached all-purpose flour works great!

    • Rachel

    This recipe has been such a blessing to me. It’s a holy experience to make it. I imagine a lamb running around my legs, kids laughing in the background, while I’m anticipating leaving the only home I know. To think back upon the Israelites and what they experienced is what I love to do as I roll these out.

    I always get compliments on the bread and it’s just so special.

    • Lori

    I’ve tried this and it’s incredible! I did add some seasoning: Thyme, Dill, Basil, Parsley, Margoram and dash of salt… consistency is awesome and I’m no longer buying “store” bread, this is our new healthy bread for snacks, sandwiches, just about everything.

      • Alyona

      Wow, I need to make this more often now!

    • cindy

    If I am using the 4 Tablespoons of Olive Oil, should I put it in the bowl with the salt and flour step 1?

      • Alyona

      Yes, I’d mix it into the dough.

    • Angie

    This is the second time I have made this and we love it. We use it for crust for pizza. Soo good!

      • Alyona

      What a great idea!

    • Charlotte Reed

    I absolutely loved the history you gave with the recipe!

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