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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146 comments

    • Maria

    Hello I’m interested in making this bread, I was just wondering what the shelf life is on this bread.

    Thank you!

      • Alyona’s Cooking

      Hi Maria, homemade bread typically doesn’t last long especially this Matzah since we seem to finish it within one sitting with our family. However, it can keep well for a day or two.

    • Rebecca Hoover

    My came out kind of wet had to add a lot flour to come to a small bowl wasn’t sure if I was supposed to add oil to the skillet to make it cook better but I tried 😂

      • Alyona’s Cooking

      Hi Rebecca, elevation, and the altitude might have something to do with the extra flour needed. I’d reduce the liquid next time to not add too much flour.

    • Lydia

    Oops, this didn’t work for my altitude above 5600’…. I should have read the comments and your tips! My bad, I can try again another day!😂 The bit I could cook had a really nice flavor, just too sticky to work with.

      • Alyona’s Cooking

      Hi Lydia, let me know how much flour you used for that altitude.

    • Janay

    UPDATE:
    I had asked if I could do this with almond flour. Well, I tried it and thought it did not come out like this at all, I’m happy with the results.

    With the almond flour it was more like a southern American “how cake”, just a bit thinner.

    I’ll be using this recipe again and trying out various gluten-free flours.

    Thank you and be blessed! 😊

      • Alyona’s Cooking

      Hi Janay, thanks for coming back to comment. Have you tried spelt flour or other wheat berries that you can grind at home? Perhaps those wouldn’t be high in gluten if freshly ground. You could also grind oats or quinoa for gluten-free options.

    • Janay

    👋🏽
    Can I use almond flour for this?

      • Alyona’s Cooking

      Hi Janay, not sure if that will work.

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