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.

unleavened-bread-matzah-

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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.

 

unleavened-bread-

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: 1MatzahCalories: 138kcalCarbohydrates: 29gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 169mgPotassium: 41mgFiber: 1gSugar: 1gCalcium: 7mgIron: 2mg

 

 

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192 comments

    • Andy

    Shalom Alyona,
    My name is Andy and I am from British Columbia, Canada. Tomorrow I will be coming off my fast and wanted to make Matzo fot the first time. I am very thankful to find your recipe and will let you know how I do.
    Thank you for sharing your talent with us all.

      • Alyona Demyanchuk

      You’re welcome, let us know how it went!

    • Jay

    Question from a rookie matza maker. I have followed this recipe twice but can’t seem to make it like y’all can. It is either way too sticky and I have to add flour or I add too much flour and it is hard and not soft. What am I doing wrong? I’d love to make my own inside of buying from the store . Thank you

      • Alyona Demyanchuk

      Hi Jay, the key to a soft Matzah is to work with tacky dough. The dough should be sticky and soft but hold its shape. I like to lightly dust my parchment with flour and place the dough on top, then roll it out right over the paper. Once this bakes the outside gets crispy and becomes easy to flip over and bake on the other side. Making it this way creates a crisp outside and chewy inside, we love it!

    • Samantha

    Every Passover I come back here to double check I’m doing it right and here we are again, yay! Thank you for this easy and simple recipe that my family enjoys each Spring Feast.

      • Alyona Demyanchuk

      Thank you for sharing, I’m happy you have been enjoying this bread!

    • Emily Goodman

    Can I use a gluten free flour like almond?

      • Alyona Demyanchuk

      Hi Emily, not sure almond flour will work but you can try a gluten-free flour blend.

    • Ez

    Hello Alyona,
    Thanks for the traditional recipe and small size. Makes it very doable for me
    AND without the must always use olive oil and the oven.

    • Katie

    I’ve been making this for communion at our small church. How do you store it for a week without it getting tough and chew or molded?

      • Alyona Demyanchuk

      Hi Katie, I think it would be best baked fresh before communion.

      • Earnestine altizer

      What tupe of flour plz?

        • Alyona Demyanchuk

        All-purpose flour will work or freshly milled hard red.

    • Funmi

    Thanks for the receipe. Look forward to trying it out.
    1. Can I freeze the unleavened bread?
    2. When cooked on the skillet or pan fried do I need to dry fry or use oil in the pan?
    Thanks

      • Alyona Demyanchuk

      Hi, I think freezing would be fine, and you do not need oil for cooking.

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