Unleavened Bread Recipes

Recipe 1 - Suitable for Passover:

This is the recipe we use here in Wales for the Passover Bread:

Ingredients:
1 pound (450 gms) of plain wholewheat flour
2 teaspoons (10 ml) salt
4 tablespoons (60 ml) virgin olive oil
Water

Directions:

  • 1) Mix flour and salt
  • 2) Add oil and sufficient water to make a stiff dough
  • 3) Divide dough into small, manageable pieces
  • 4) Roll each one out onto a thinly-floured board - and prick all over with a fork
  • 5) Bake on a lightly-oiled baking sheet in hot oven (about 10 mins) until pale brown and crisp

  • If you prick the dough with a fork, it helps to get rid of more of the air bubbles
  • If you wish, you can lightly "score" the rolled out dough, so that it breaks into more uniform sizes for Passover
  • (You can add 2 egg yolks if you wish, but do not do this for the Passover bread.)

    Remember - if you are making bread for Passover:

  • The kitchen should be unleavened beforehand.
  • It is custom to leave the bread intact - not broken - until Passover evening. (Ex 12:46, John 9:36)

    Recipe 2 - Suitable for Unleavened Bread but NOT Passover:

    This recipe came from the March 1979 issue of the Good News.
    NOTE: This should NOT be used for the Passover - as sugar etc. is used (Lev 2:11)

    Ingredients:
    1/3 cup hot water
    1/2 cup butter
    1 teaspoon salt
    1 1/3 cup whole wheat pastry flour
    2 cup oatmeal flour
    2-4 tablespoon brown sugar
    sesame seeds (optional)

    Directions:

  • 1) Mix hot water and butter
  • 2) Add remaining ingredients
  • 3) Form into a ball and chill about 3 hours
  • 4) Roll out very thin and cut with cookie cutters (or score into squares)
  • 5) Bake at 350 to 375 degrees until light brown - about 12 minutes