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 Unleavened Bread Recipes

   The Feast of Unleavened Bread is almost here again and, as we start to take the leavening agents out of our homes, we start thinking about the types of unleavened goodies that we can make. Whether you are keeping the feast for the first time or have been keeping it for years, it is always good to have some new unleavened recipes. Here are some of our favorites (along with a link at the end for even more!). If you have any favorites of your own that you would like to share, please share them with us and we will share them here.

Bread 1

3 cups flour
3 large eggs
1 teaspoon salt
2 Tablespoons olive oil
1-1/2 cups water or milk

Combine flour and salt. Combine eggs and oil; beat. Add egg mixture to flour. Add milk. Beat hard for 2 to 3 minutes. Pour into three 8-inch square pans (grease pans first). Bake at 450 degrees for 20 minutes. You can substitute one 10-1/2 x 16 pan instead of three 8-inch square pans. You can also make this into a dessert by sprinkling it with cinnamon and sugar before baking, or adding pie filling to the top before baking.

Bread 2

4 cups flour
1 teaspoon salt
2/3 cup cooking oil
1-1/3 cups sweet milk

Sift flour and salt into bowl. Mix oil and milk thoroughly, then pour into the flour and salt. Stir into a firm dough. Roll onto wax paper, making it about twice as thick as pie crust. Cut into strips about 1-1/2 inches wide. Bake on cookie sheet 400 degrees until slightly brown.

Bread 3

1/3 cup hot water
1-1/3 cup wheat flour
2 cups oat flour
1 tsp. salt
2-4 Tablespoons honey
1/2 cup margarine

Mix hot water and margarine. Add remaining ingredients. Form into a ball and chill about 3 hours. Roll dough very thin. Score into squares. Bake at 350-375 degrees until light brown (about 12 minutes).

Passover Bread

1 cup flour
Pinch of salt
2 Tablespoons oil
1/2 cup warm water

Roll out 1/4-inch thick, bake at 350 degrees.

Oatmeal Crackers

crackers

1-1/3 cup flour 2 Tablespoons sugar
2 cups rolled oats 1 teaspoon salt
1/2 cup butter 1/2 cup boiling water

 

Combine dry ingredients. In separate bowl, cover butter with boiling water. Stir liquids into dry mixture. Roll out thin, cut like crackers. Bake at 350 degrees for 5-10 minutes.

Corn Tortillas

corn tortillas

2 cups Masa Harina tortilla flour
1-1/4 cups warm water

In medium mixing bowl, combine tortilla flour and water. Stir mixture together with your hands until dough is firm but moist. If necessary, add more water, 1 tablespoon at a time. Let dough rest for 15 minutes.

Divide the dough into 12 equal portions and shape each portion into a ball.

Using a tortilla press or rolling pin, flatten each ball between 2 pieces of waxed paper into a 6-inch circle.

Carefully peel off top sheet of waxed paper. Place tortilla, paper side up, on a medium hot, ungreased skillet or griddle. As tortilla begins to heat, carefully peel off remaining sheet of waxed paper. Cook, turning occasionally, for 2 to 2-1/2 minutes or until tortilla is dry and light brown (tortilla should still be soft). Wrap tortillas in foil if using immediately. Makes twelve 6-inch tortillas.

Make-ahead Tip: To freeze tortillas, stack them, alternating each tortilla with 2 layers of waxed paper. Wrap the stack in a moisture and vapor-proof bag, foil or freezer wrap. Seal tightly and freeze up to 1 month. Thaw completely before using.

Cheese Popover Puffs

1 cup flour
1/2 teaspoon salt
1 cup milk
2 eggs
1 Tablespoon margarine, melted
1/4 cup shredded cheddar cheese

Combine all ingredients except cheese. Beat at medium speed until smooth; stir in cheese. Heat a well-greased muffin pan in hot oven for 3 minutes. Spoon in batter, filling 2/3 full. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 25 minutes until golden brown. Serve immediately. DO NOT OPEN DOOR WHILE BAKING!

Mimi's Pound Cake

2 cups flour
2 cups sugar
5 eggs
1 cup butter
1 teaspoon salt
1 teaspoon vanilla

Grease and flour a bundt pan and heat oven to 325 degrees. Sift sugar, flour and salt in a large mixing bowl. Dab butter over the top of dry ingredients and start mixing. Add eggs one at a time beating 2 minutes after each egg. Add vanilla, and pour into bundt pan. Bake at 325 degrees for about 50 minutes. Cool before removing from the pan.

Mint Butter Cookies

1 cup soft butter
1/2 cup powdered sugar
1-1/2 teaspoons mint extract
1-3/4 cup flour

Put butter and powdered sugar into a bowl and beat until light and fluffy. Add extract and mix until combined. Add flour and mix until combined. Roll into 1 inch balls and put onto cookie sheet. Dip the bottom of a glass into sugar and flatten out the cookies. Bake at 350 degrees for 12 minutes.

Brancakes

1/3 cup bran
1/3 cup whole wheat flour
1/4 teaspoon salt
1 teaspoon oil
1 egg
1 cup milk

The mixture will be runny, but that's all right. If you prefer a thicker mixture, you can add an extra egg. You could also add sunflower seeds. Cook your brancakes as you would regular pancakes.

Puri (East Indian Bread)

2-1/2 cups stone ground whole wheat flour
1-1/4 teaspoons salt
1/2 cup soft shortening
1-1/3 cups yogurt

Mix all ingredients well. Roll to 1/8-inch thickness and cut in rounds with 4-inch cutter. Fry in hot oil (350 degrees) until puffed and brown. Drain on absorbent paper. Makes 36.

Whole Wheat Crackers

4 cups whole wheat flour
1 teaspoon salt
1-1/2 to 1-3/4 cups sour cream

Mix salt and flour. Add enough sour cream to make a  soft, manageable dough. Roll out. Cut in squares and bake at 350 degrees until golden brown.

Deep Pan Pizza

1 pound hamburger
1 small onion, chopped
15 oz. tomato sauce
1/2 tsp. basil
1/2 tsp. fennel
1/4 tsp. marjoram
2 eggs
1 cup milk
1-1/2 cup flour
1/2 tsp. salt
1 Tbsp. oil
8 oz. shredded mozzarella cheese
Olives
Green peppers

Cook hamburger and onion together. Add tomato sauce, basil, fennel and marjoram. Mix eggs, milk, flour, salt and oil together. Pour into a 13 x 9 inch greased pan. Pour sauce mixture on top. Top with cheese, olives and peppers. Bake at 425 degrees for 25 minutes. Serves 8.

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May you have a blessed Feast of Unleavened Bread!
HalleluYAH!