Best Authentic Unleavened Bread Recipes

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UNLEAVENED BREAD (MATZAH)



Unleavened Bread (Matzah) image

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.

Provided by Alyona Demyanchuk

Categories     Bread

Time 20m

Number Of Ingredients 3

2 cups + 2 TBSP flour ((345 grams))
1 cup cold water
1/2 tsp salt

Steps:

  • 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 Facts : ServingSize 1 Matzah, Calories 138 kcal, Carbohydrate 29 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 1 g, Sugar 1 g

UNLEAVENED BREAD (THE ORIGINAL LOAF)



Unleavened Bread (The Original Loaf) image

Before the discovery of yeast, the very first baked loaves in history were loaves of unleavened bread.

Provided by Chef Tariq

Categories     Appetizer     Basics     Bread

Time 25m

Number Of Ingredients 5

1¾ cup White Flour
¼ cup Whole Wheat Flour
1 tsp Salt
1 tbsp Olive Oil
¾ cup Water

Steps:

  • Add all dry ingredients to a bowl and whisk to mix well.
  • Add olive oil, and warm water.
  • Make into a dough. If too wet add a bit of flour, and if to dry add a little more liquid.
  • Divide into equal portions of dough, and form into balls.
  • Roll out into ¼ inch flatbreads.
  • Heat a cast iron pan over a medium to high heat.
  • Cook each loaf for 4 to 5 minutes a side or until cooked.

Nutrition Facts : Calories 204 kcal, Carbohydrate 38 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Sodium 468 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

UNLEAVENED BREAD



Unleavened Bread image

This is an easy recipe that is the consistency of a heavy bread.

Provided by Sara

Categories     Bread     Quick Bread Recipes

Time 35m

Yield 6

Number Of Ingredients 5

3 cups all-purpose flour
1 teaspoon salt
3 large eggs
2 tablespoons butter, melted
½ cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Mix flour and salt in a large bowl. Make a well in the center of the flour mixture.
  • Beat eggs and melted butter together; pour into the well in the flour mixture and mix with a fork until crumbly. Slowly add milk to the flour mixture, using hands to mix the dough into a ball.
  • Roll dough into a flat loaf and put onto the prepared baking sheet.
  • Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 47.1 g, Cholesterol 104.8 mg, Fat 6.7 g, Fiber 1.5 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 458.2 mg, Sugar 3.1 g

MATZAH



Matzah image

This recipe can be used during the Feast of Unleavened Bread.

Provided by Batyah

Categories     Bread     Quick Bread Recipes

Time 28m

Yield 8

Number Of Ingredients 5

1 teaspoon all-purpose flour for dusting*
1 cup all-purpose flour*
⅓ cup water, or more if needed
½ teaspoon kosher salt, or as needed
1 teaspoon olive oil, or as needed

Steps:

  • Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
  • Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
  • Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
  • With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
  • Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.2 g, Fat 0.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 120.6 mg

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