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!

unleavened-bread-

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-

Unleavened Bread (Matzah)

Servings: 7 flatbreads
Author: Alyona's Cooking
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
  • 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.
  • Pre-heat 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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150 comments

    • Dennis

    Keep in mind this is unleavened bread so all purpose or self-rising which both have leaven in them would not be appropriate only plain white flour should be used for this recipe

      • Alyona’s Cooking

      Hi, self-rising flour has leavening, which I wouldn’t recommend for this. However, all-purpose flour is just a blend of hard and soft wheat, so it’s safe to use for unleavened bread as long as it’s unbleached.

    • Covadvocate

    This seems very similar to tortillas. And a very handy camp recipe – simple, cheap ingredients and can be done in the trusty cast iron. I am definitely going to experiment with this.

      • Alyona’s Cooking

      Hope you like it.

    • Natalie

    Good! I made about half of my rounds on the stovetop and then realized the rest of my rolled out dough had stuck together, so I decided to do a little variation! I rolled the other half out together, floured it well, floured my baking sheet, poked holes in it with a fork, and then baked at 375 for about 15 minutes. I kept checking it while in the oven and took it out when the edge of the bottom started getting a bit brown. I also brushed even amounts of melted butter and honey on before I baked and it was delicious! Personally I liked the baked version better that the stovetop, hope this helps someone out and thank you for a great recipe!

    • Elexus

    Can I use whole wheat flour if it’s for passover?

      • Alyona’s Cooking

      I think you can, let me know how whole wheat worked here.

    • Jace

    So happy to find a recipe from a Christ follower as I am as well, I am not ashamed of the gospel, Jesus is Worthy !

    • Jon moldrich

    Can I use spelt flour

      • Alyona’s Cooking

      You could try

    • Kathy

    Now you’re saying flour would that be all purpose or regular flour

      • Alyona’s Cooking

      Hi Kathy, an all-purpose flour or regular flour works great.

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