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 Kabobsand some ranch dressing dip. It’s like eating naan bread but without leavening!
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.
Watch How to Make Unleavened Bread Video Tutorial
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Unleavened Bread (Matzah)
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes 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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Categories
- Breads
- Holiday
- Unleavened
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197 comments
- moony
very, very good – i bought medium matzo meal by mistake and just ground it down to a finer grade – i have never used matzo meal before so was unsure how I would get on – easier than normal flour and much more forgiving. to test out I used 100g of meal, 1/4 teaspoon of salt and just added enough warm water to make it tacky – not sticky and let it sit for about 1/2 hour. cut into 4 and rolled in a tiny bit of meal on top of a silicone baking mat – didn’t stick at all to rolling pin and didn’t break up when handling. the only thing i did wrong to start was not having the pan hot enough but the later breads came out beautiful with a smoky pitta style tastiness
thank you very, very much – excellent- Reply
- Rod
I have been following a recipe for soft matzo which calls for the dough to be baked at 450F for 20 mins. The bread is not cooking through and shows it. The thickness of the dough is 3/8 inch. What am I not doing correctly?
- Reply
- Alyona Demyanchuk
Hi Rod, from my experience baking it only dried out the bread. I like to broil my Matzo under the broiler on high using the middle rack, that way it speckles and cooks thoroughly without drying out. I do flip it once half way, so, broil 5 minutes on each side.
- Reply
- Cherron
Making delicious looking matzoh and glorifying Jesus. I can get behind this! I haven’t made the bread yet but we will this week!
- Reply
- Alyona Demyanchuk
Let us know how it turned out.
- Reply
- 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.- Reply
- Alyona Demyanchuk
You’re welcome, let us know how it went!
- Reply
- 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
- Reply
- 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!
- Reply
- 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.
- Reply
- Alyona Demyanchuk
Thank you for sharing, I’m happy you have been enjoying this bread!
- Reply
- Emily Goodman
Can I use a gluten free flour like almond?
- Reply
- Alyona Demyanchuk
Hi Emily, not sure almond flour will work but you can try a gluten-free flour blend.
- Reply
- 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.- Reply
- 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?
- Reply
- Alyona Demyanchuk
Hi Katie, I think it would be best baked fresh before communion.
- Reply
- Earnestine altizer
What tupe of flour plz?
- Reply
- Alyona Demyanchuk
All-purpose flour will work or freshly milled hard red.
- Reply
- 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- Reply
- Alyona Demyanchuk
Hi, I think freezing would be fine, and you do not need oil for cooking.
- Reply
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