Unleavened Bread Recipes

Recipe 1 - Suitable for Passover:

This is the recipe we use here in Wales for the Passover Bread:

Ingredients:
1 pound (450 gms) of plain wholewheat flour
2 teaspoons (10 ml) salt
4 tablespoons (60 ml) virgin olive oil
Water

Directions:

• 1) Mix flour and salt
• 2) Add oil and sufficient water to make a stiff dough
• 3) Divide dough into small, manageable pieces
• 4) Roll each one out onto a thinly-floured board - and prick all over with a fork
• 5) Bake on a lightly-oiled baking sheet in hot oven (about 10 mins) until pale brown and crisp
• If you prick the dough with a fork, it helps to get rid of more of the air bubbles
• If you wish, you can lightly "score" the rolled out dough, so that it breaks into more uniform sizes for Passover
• (You can add 2 egg yolks if you wish, but do not do this for the Passover bread.)

  Remember - if you are making bread for Passover:

• The kitchen should be unleavened beforehand.
• It is custom to leave the bread intact - not broken - until Passover evening. (Ex 12:46, John 9:36)

  Recipe 2 - Suitable for Unleavened Bread but NOT Passover:

  This recipe came from the March 1979 issue of the Good News.
  NOTE: This should NOT be used for the Passover - as sugar etc. is used (Lev 2:11)

  Ingredients:
  1/3 cup hot water
  1/2 cup butter
  1 teaspoon salt
  1 1/3 cup whole wheat pastry flour
  2 cup oatmeal flour
  2-4 tablespoon brown sugar
  sesame seeds (optional)

  Directions:

• 1) Mix hot water and butter
• 2) Add remaining ingredients
• 3) Form into a ball and chill about 3 hours
• 4) Roll out very thin and cut with cookie cutters (or score into squares)
• 5) Bake at 350 to 375 degrees until light brown - about 12 minutes