I’ve had this recipe posted since September of 2008, but recent updates to the new website corrupted the file, so I am reposting it.
I was healed of a gluten allergy, and this is the unleavened bread I have been making for communion since then.
4 c all purpose flour | 1-1/3 c
2 heaping T crushed coriander seed (optional) | 2 tsp
1 tsp salt | 1/3 tsp
3/4 c Bertolli’s extra light tasting olive oil | 1/4 c
3/4 c water | 1/4 c
Combine flour and salt (and coriander seed if using) in a large bowl, or a stand mixer fitted with the paddle attachment. Drizzle in the oil and mix until combined (I use a pastry cutter until the mixture resembles coarse crumbs). Stir in enough water to make a smooth dough (adding more water if needed). Turn the dough out onto a floured surface and using floured hands, knead until the dough is smooth, elastic, and no longer sticky. Form into a smooth ball.
Divide the dough into 16 even pieces (if making the smaller quantity for communion, divide the dough into 4-5 even pieces). Form each piece into a smooth ball, and roll or pat out into a 6″ circle. The bread will be a little thicker than pie crust. Place dough rounds on oiled baking sheets. Use a fork to pierce stripes into the dough at 1/2″ intervals. Brush each bread round with a little extra virgin olive oil, and sprinkle with sea salt. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Cool. Makes 16 rounds.
This recipe also makes an excellent thin crust pizza during the Feast of Unleavened Bread.
Yvonne Napper says
Hello I would like to know does this bread freeze well or what is the storage time for this?
Yes it does freeze well. Storage time at room temperature would be no more than two days, perhaps nearing a week in the refrigerator. But it tastes best fresh.
Shalom Christine very excited to try your recipe for unleven bread, looks like pits that I’ve made before God Bless you & Thanks!
Hello Darlene, thank you for visiting today and for leaving your encouraging comment! Please do come back again. <3
Dara Lucas says
Hello, if making a pizza do I pre-bake the crust or just make the dough, put on the toppings and put it in the oven?
Dara, I have always used the unleavened dough just as I do leavened dough when making pizza. So some pizzas call for pre-baking the crust, and others not. You can sub just as your pizza recipes call for. Have a wonderful Passover!
this recipe has flour and water. So it’s not really unleavened is it?
Well, yes, it is unleavened, since there is no leavening in it.
This study on the Hebrew of mahtsah, se’or, and chametz might help clarify the biblical meaning of “leaven.”
Have a wonderful Passover!
Is the top image an actual photo of your bread? I’m wondering how you got it puffy and soft-looking without leavening it.
It actually isn’t soft, but chewy. The bread in the photo was fried, not baked.