Best Unleavened Bread Recipes

UNLEAVENED BREAD FOR COMMUNION

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix flour, oil, and salt together in a bowl; add water and mix using a pastry cutter until dough is soft. Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands.
• Bake in the preheated oven until bread is cooked, 8 to 10 minutes.

UNLEAVENED BREAD

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.

BREAD FOR COMMUNION - UNLEAVENED

Steps:

• 1. Preheat oven to 425 degrees F.
• 2. Line a baking pan with parchment paper.
• 3. Mix with you hands flour, Crisco vegetable oil, salt and water until it forms a ball.
• 4. Take rolling pin and roll ball into a thin square. Then take a pizza cutter and cut into small squares. Then put the small squares of dough onto the parchment paper.
• 5. Bake the dough squares in the preheated oven 8 to 10 minutes. (Watch carefully when you are baking because oven vary in time.)
• 6. After baking the breads, remove them immediately onto a cool plate.

UNLEAVENED BREAD FOR PASSOVER

Steps:

• Roll out to 1/8 inch thick.
• Place on greased cookie sheet.
• Score into about 1 inch squares.
• Cut into 4 x 5 rectangles.
• Bake at 400 degrees about 15 minutes.
• In the first minutes of baking, prick bubbles that may form.

UNLEAVENED COMMUNION BREAD

Steps:

• Sift dry ingredients into a bowl.
• Cut in butter with a pastry blender or 2 knives.
• Add enough milk to pull dough together.
• Turn dough onto very lightly floured surface and kneed gently for 5 minutes or so.
• Weigh dough, and divide into three portions.
• Use 3 small pieces of parchment paper, drawing circles (5 1/2", using a small lid) in pencil, and placing the penciled side down so that the pencil marks do not show on the finished breads.
• Place each portion onto the parchment paper.
• Flatten and shape each loaf into size wanted, (using the markings as a guide) and score. (I flatten to about 1/4" and score with biscuit cutter, pizza wheel, and a fork).
• The photos show how I score the loaves. I score them so there will be 40 pieces per loaf.
• Bake at 400° to 15-20 minutes until slightly brown at the edges. (I place the parchment and bread on a pizza stone to bake and bake them one at a time since my stone only accommodates one).

WHOLE WHEAT FLATBREAD (JEWISH OR UNLEAVENED BREAD)

Steps:

• Preheat oven to 400F. In a bowl, combine flour and salt. Using a stand electric mixer with a dough hook, beat the butter, egg yolks, and vegetable oil until combined (not smooth). Slowly alternate adding flour mixture and milk to mixer bowl while mixer is on a medium/low speed. Dough should be crumbly but moist. Lightly knead dough by hand to form smooth ball. Lightly flour a bread board and pinch off a quarter of the dough. Pat the dough into a flat disk, then using a rolling pin, thin the disk to approximately 1/8" keeping the board floured and flipping disk as necessary to avoid sticking. Carefully transfer to an ungreased baking sheet. (Optional: Lightly pierce surface of bread with a fork to help avoid bubbling, and mark squares onto surface with a knife to aid in seperating servings). Bake for 10 - 12 minutes, or until lightly browned on edges.

NORWEGIAN FLAT BREAD (UNLEAVENED BREAD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir flour and salt together in a bowl. Cut butter into flour mixture with a fork or pastry blender until the mixture resembles coarse crumbs. Stir milk into mixture and knead with hands to form dough.
• Turn dough out onto a lightly-floured work surface and roll to 1/4-inch thickness. Cut dough into sandwich-size pieces and poke each piece several times with a fork. Transfer slices to a baking sheet.
• Bake in the preheated oven until just golden brown, about 30 minutes.

SOFT UNLEAVENED BREAD

Steps:

• Mix flour and salt together. Mix eggs and oil together. Add dry to wet and then add milk.
• Beat dough at high speed for 2-3 minutes with electric mixer. Pour onto greased cookie sheet. Bake at 450F for 15 - 20 minutes. *The bigger the pan, the thinner the bread so keep an eye on it*.
• When done baking, remove from oven and slice into sandwich slices. Can be used immediately or stored in refrigerator for up to a week.

(NO-KNEAD) UNLEAVENED BREAD, (CRACKER VERSION)

Steps:

• 1. In a glass measuring cup, measure the flour. The glass measuring cup will be the mixing bowl.
• 2. Add water to the flour in parts, (as this ensures all the flour is being evenly coated), then use the handle of a spoon to stir. Use all the water. Note: The dough will appear flaky (right picture). Picture on the right is there for reference, don't take the dough out of the bowl.
• 3. Add all the olive oil, then use the handle of a spoon to stir the dough. Using clean hands, squeeze tightly until an oily dough ball is formed. Note: The dough will be oily (right picture). Picture on the right is there for reference, don't take the dough out of the bowl.
• 4. Rest the dough for 10 minutes, covered with a clean wet paper towel, or clean cloth. Note: Additionally, you may place it in a clean ziplock and store it in the fridge for up to 8 hours.
• 5. Remove the rested dough from its container onto a clean counter. Rework the dough's oils until they're evenly distributed & the surface is smooth and elastic.
• 6. Divide the dough into 3 parts using a sharp knife. Note: Cover with a wet paper towel so the dough balls don't dry out.
• 7. PREPARATION: place a rack at the top of your oven & place another rack in the bottom of the oven. Preheat the oven to 400 Degrees. Preheat the baking pan in the oven.
• 8. Using a rolling pin, thinly roll out all the dough balls. Roll it out as thin as you can, until the surface underneath shows through the dough. Cut the dough into 6x6 square shapes.
• 9. Place the dough on parchment paper. Generously sprinkle rock salt, distributing evenly with a clean hand. Using a rolling pin, lightly roll in the salt. Poke holes through the dough using a chopstick, to let the steam release.
• 10. Transfer the dough and parchment paper to the surface of the inverted preheated pan.
• 11. COOKING TIME: Place tray onto the bottom oven rack & bake for 5 minutes (or until the edges turn light gold & bubbles form). Then, transfer tray to the top rack & bake for another 3 minutes (OR until light gold & crispy throughout).
• 12. Remove the cracker(s) from the oven using tonsils or spatula and let cool. STORING: you may store in a ziplock container for up to 1 month & it will still be crispy!

(NO-KNEAD) UNLEAVENED BREAD, (WRAP-ABLE VERSION)

Steps:

• 1. In a large mixing bowl, mix dry ingredients with a whisk.
• 2. Take your warm-to-hot water off the stove. While scraping the sides of the bowl, pour 1/3 cup warm water into the flour at a time and mix until a faintly sticky dough ball is formed. Use all the water. Note: If the dough is a bit dry, pound a little until the moist is evenly incorporated throughout. If the dough is too wet, make efforts to incorporate all of the flour that's in the bowl, pounding it into the dough.
• 3. Cover the dough with a clean cloth for 5 minutes (or keep up to 24 hours!) to let it rest.
• 4. Take the cloth off your bowl & remove the dough. Place dough onto a clean countertop. Note: The dough will be sticking to the bottom of the bowl as you lift it out, and the top of the dough might be dry. Briefly rework the dough again so the moist is evenly incorporated throughout.
• 5. Divide the dough using a knife. Make sure each dough ball is equal to 4 TBSP (or a medium ball size). I gathered 12 dough balls. Note: Cover the pieces of dough with a wet paper towel so it doesn't dry out.
• 6. Using a rolling pin, roll out each dough ball until it's little less than 1/4 inch thick. Size may vary but dough's rough dimensions spread out by 7x8 inches. Note: Roll it out under 1/4 inch thick but not under 2mm, this recipe's ingredient ratio isn't suited to make unleavened bread crackers. You should be able to easily lift this dough without ripping it.
• 7. On stovetop, pre-heat a large non-stick skillet or pan over medium heat (Stovetop Settings: 5 or 4). Note: Do not cook over the lowest setting.
• 8. Once the non-stick pan is pre-heated and quite hot, place a flatbread or multiple flatbreads onto the surface using a spatula, ensuring they do not overlap. Let it cook for 1-minute, 45 seconds OR until brown marks begin to appear. Flip to the other side & cook for another 45 seconds. Use the spatula to hold down the flatbread when it rises so the flatbread cooks evenly but doesn't burn. Note: It's not necessary nor recommended to use oil or butter.
• 9. Flatbreads are ready when both sides appear to have light to medium brown spots & the bread is no longer see-through. Remove from stove-top and wrap the flatbread in a reusable cloth or paper towel before storing inside a ziplock or container.
• 10. STORING: When properly clothed inside a container, your Unleavened Bread will stay fresh & pliable up to 12 days. Freeze your Unleavened Bread inside of a ziplock bag with a cloth for up to 1 month. Note: Additionally, just like regular bread, uncovered Unleavened Bread may be left outside for up to 5 hours before it begins to stale.

UNLEAVENED CRUMBLE COMMUNION BREAD

Steps:

• Sift together the flour, sugar and salt.
• Cut in shortening.
• Add a little bit of milk at a time, and only enough to form into dough.
• Roll dough (using floured rolling pin) to 1/4 inch thick. Cut into 1/2 inch squares.
• Bake at 375 degrees for 15-20 minutes or until done.

ROTI 2000 (UNLEAVENED BAKED VEGETABLE BREAD)

Steps:

• Puree the vegetables and yogurt in a blender until smooth.
• Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
• Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
• Refrigerate for a couple of hours or overnight before using.
• Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
• (Can also preheat the oven to 500°F.) Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2" round patties.
• Make all the patties and cover with a towel.
• Dust a flat surface with little flour.
• Roll each patty into a round 5 to 6" across, about 1/8" thick.
• Note: Roll 5 to 6'Roti' and start baking.
• With practice, you'll be able to roll the next batch of'Roti' while the previous one is baking.
• Slide 4 to 6'Roti' on the baking sheet in the pre-heated oven.
• Make sure that the oven stays hot; open the oven door a little if the oven turns off.
• When light brown specks appear on the top (after 1 to 2 minutes), turn each Roti to bake the other side.
• It should become fluffy and crisp with light brown patches on both sides.
• (Do not over-brown because that makes the Roti hard.) Bake all Roti this way.
• Spread little butter on one side of each'Roti', if desired.
• Stack them and wrap in aluminum foil to keep them warm and soft.
• Serve warm.

UNLEAVENED BREAD

Steps:

• Mix flour, water, olive oil, salt and egg together.
• Make 10 balls.
• Roll out like pie dough (is sticky) into 4 inch circles.
• Bake at 375 degrees Fahrenheit for 10 minutes; better at 350 degrees Fahrenheit for 15 minutes.
• For most ovens will brown some on bottom and sides but not top.

COMMUNION BREAD (UNLEAVENED) RECIPE - (3.5/5)

Steps:

• Preheat oven to 350°. Mix all ingredients together - IT WILL BE STICKY!! (REALLY spray down your hands/spatula with PAM.) If, however, it is TOO sticky, add very small amounts of flour (recommended amounts would be: 1 additional Tablespoon of whole wheat flour, then UP TO 2 additional Tablespoons of white flour) - please wait until you have thoroughly mixed all ingredients before adding more flour! **I have never had to add the extra flour.** Divide into three parts and pat down onto parchment paper, making three "circles" about 1/4-inch-high (no higher than 1/2-inch-high). All three circles should fit onto one baking sheet - you can have them really close together. You can start out with a spatula, but I always end up using my hands to spread them on the baking sheet. **If you are working alone, have a couple teaspoons of oil in a dish to reapply oil to your hands easily when needed! This part is not always easy - be prepared for the parchment paper to move quite a bit.** They usually take about 20 minutes in the oven, but just to be safe, start off with the timer set at 17 minutes. When they are slightly brown on the edges, they are done - DO NOT OVER-BAKE (or it's crunchy). It is hard to tell, since the bread is made with whole wheat flour, but you can also touch the center of the circles and see if it is done. **Mine usually take only the 17 minutes, but I spread mine pretty thin.** If you are using for communion, take a pizza cutter and cut into strips and then across to made bite-sized squares, leaving out any hard edges. One round, depending on the size/thickness, usually gets cut into about 120 good pieces. The bread only lasts a few days, but freezes beautifully!! It is also good to munch on!

UNLEAVENED BREAD

Steps:

• Preheat oven to 375 degrees.
• Measure and mix flour and wheatgerm.
• Measure and add three liquids.
• Stir throughly till mixture comes away from sides of the bowl.
• Form into two balls. You can hold, refrigerate, or freeze the dough for later.
• Flatten balls on a cookie sheet or baking pan.
• Stone or non-stick surfaces work well. If not "unstick"--sprinkle the baking surface with cornmeal or line it with aluminum foil.
• Bake for 20 minutes.
• Let cool several minutes--bread will be very hot.

AUTHENTIC UNLEAVENED BREAD

Steps:

• Mix the oil and honey into a bowl.
• Microwave water for 50 seconds or until hot and add to mix.
• Add milk or almond milk and stir contents until blended together.
• Add flour and stir until contents become dough.
• Knead the dough while sprinkling conservative amounts of flour to avoid the dough from sticking to bowl or hands.
• Sprinkle flour onto counter top and tear dough to desired size fashioning it into a circular loaf in the flour to avoid sticking.
• Bake at 218C/425F for twelve to fourteen minutes. Bake the loaves for seven minutes on one side and five to seven on the other. When loaves begin to brown slightly they are done.