How do you make unleavened bread for Passover, Feast of Unleavened Bread, or to just simply enjoy? It’s easy!
Learn how to make an unleavened bread recipe from the Bible.
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My favorite dough scraper:
The best rolling pin:
Bosch Flour Sifter – for lighter fresh milled bread:
Recipes for Unleavened Bread
UNLEAVENED BREAD
Israeli Classic
Adapted from Food at the Time of the Bible, by Miriam Feinberg Vamosh
Recipe link:
Basic:
2 cups freshly milled flour
3/4 cup cold water
2 tablespoons olive oil
1 teaspoon salt
Optional for added flavor:
1/2 medium onion finely chopped
1 garlic clove – finely chopped
Flavorful Options
* Top with hummus and chopped fresh vegetables for a perfect lunch treat.
* Top with cheese and peppers for an appetizer, broil to melt cheese.
* Use as a crust for personal pizzas.
UNLEAVENED BREAD – Not biblical but tasty.
My new favorite! – This recipe does not line up with what is presumed the Israelites prepared but your family may enjoy it.
I searched the internet recipes to see what other people were cooking for unleavened bread. I found some similar varieties and thought I would try them. Well from good to not so good I discovered a new favorite. While baking with freshly ground flours is different than the white flour most food bloggers use it takes some understanding to make these delicious. So here is the result of my search with a delicious flavorful and multi-use Unleavened Bread.
3 cups freshly milled flour – spelt is my favorite but any will work
2 teaspoons salt
1 ½ cups milk – any favorite variety will work
2 tablespoons olive oil – coconut oil or avocado oil work well also
2 tablespoons honey or sucanat – or your favorite all natural sweetener
Eggs – the recipe I worked from used 3 eggs but I made it without. Eggs would add more protein and could even add a lighter texture if whipped prior to adding. Play with it – see what you like – use 1, 2, 3 or no eggs.
Mix all ingredients until you have a nice texture. It may seem more like a ‘brownie’ texture. Pat into an oiled 9” x 13” pan.
Bake 450’ for 20 minutes. Checking at 15 minutes.
If overbaked the bottom can become hard to chew.