Soft Unleavened Bread
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It takes just six ingredients I bet you already have at home to make this easy soft unleavened bread recipe. Yeast-free, it’s the most versatile and deliciously chewy soft pita bread recipe around.
This delicious soft unleavened bread is easy as can be to throw together and bake. A mixer does all the work and it bakes up like a dream spread out on a cookie sheet pan. What’s even better, the soft, chewy texture of this (which resembles Little Caesar’s Cheesy Bread to me) is also perfect for cinnamon sticks, Italian herb bread, cheesy bread, soft pita bread chips, and even as a crust for pizza!
What I do is make double today and tomorrow turn what’s left into whatever my heart desires. Talk about a versatile recipe! All of these variations are in the recipe card at the bottom of the post.
This is an exciting year for us because it marks the completion of our first full year of celebrating the Biblical Feasts. We began last summer with Shavuot so this will be our first time celebrating Passover, immediately followed by the Feast of Unleavened Bread, which is what led me to work on this easy unleavened bread recipe. The kids liked it so much that I had to stop making it so that it doesn’t lose that “special” feeling before Passover gets here. This goes great if you serve it with Instant Pot Butter Chicken Recipe.
Recipe Ingredients
- Eggs
- Whole milk
- Olive oil
- All-purpose flour
- Salt
- A wee bit of sugar
Helpful Kitchen Tools
- Mixing Bowl
- Electric Mixer (Splurge)
- Electric Mixer (Budget Friendly)
- 11×15 Baking Pan
How to Make Soft Unleavened Bread
Place all ingredients in a large-sized mixing bowl.
Beat with an electric mixer until fully combined and well blended. I use my stand mixer for this and it should only take a minute or two at most.
Spray an 11 x 15 baking sheet (click here to see the one I use) with cooking spray and spread the dough into the pan.
If you don’t have an 11×15 pan, use a larger one and spread it into a rectangle about 11×15 inches.
Bake at 450 for about 20 minutes, or until just lightly browned.
I also love the way this flat bread releases from the pan so easily as it bakes.
You can cut your with a pizza cutter or even a soft butter knife. The soft, chewy texture of this is a favorite of everyone.
I tend to cut this in squares but you can cut it however you like.
Soft Unleavened Bread Variations
As mentioned, I also use this soft unleavened bread recipe to bake other things like cheesy bread and cinnamon sticks. I make both after the bread has baked, so you could easily bake extra soft unleavened bread today and turn it in to either of these tomorrow. I usually slice a pan-sized batch of bread in half and make cheesy bread with one half and cinnamon sticks with the other!
For each of the following variations, begin with fully-cooked bread:
- Cheesy Bread: Sprinkle top generously with mozzarella. Place in a 350-degree oven until cheese is fully melted.
- Cinnamon Bread Sticks: Spread 1/4 cup of melted butter over the top of the bread. Stir together 1/2 cup of sugar and 1-2 tablespoons of cinnamon. Sprinkle evenly over the top. Place in a 350-degree oven for about 10 minutes, or until bubbly.
- Italian Herb Bread: Spread top with 2-4 tablespoons of olive oil. Sprinkle with dried Italian seasoning and garlic powder. Bake at 350 for about 10 minutes, or until fragrant.
Storage
Store leftovers in an airtight container at room temperature for up to two days or in the freezer for up to three months.
Recipe Notes
I always use whole milk for this. You can use other milk and it will likely turn out fine. However, I only use whole so I can’t relay any personal experience using alternatives. I buy organic whole milk because it lasts so long in the fridge and that is what my son enjoys in his protein shakes and what I enjoy in my baking.
Recipe FAQs
What is unleavened bread?
Unleavened bread is any bread that doesn’t contain a rising agent (that’s ). Known as within the Jewish community, it’s also a that’s typically eaten during Passover, as stated in the Bible.
What do you serve with unleavened bread?
The options are endless when it comes to serving unleavened flat bread. Besides the variations mentioned above, you can serve it as , , or to dip in Indian curries like butter chicken. Or you could serve it as an appetizer with ranch dressing dip or hummus. Another option is to serve it as a side dish like you would cornbread in the South.
This recipe is featured on Meal Plan Monday.
You may also like these other bread recipes:
3 Ingredient Tortilla Recipe; Super Easy! (Unleavened Bread)
Challah Bread (Easier than you think!)
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt sea salt or kosher
- 1.5 cups whole milk
- 3 eggs
- 2 tablespoons olive oil
- 2 tablespoons sugar
Instructions
- Place all ingredients in a medium mixing bowl. Beat with an electric mixer for about two minutes, scraping down sides if needed. Spray an 11x15 pan with cooking spray. Pour batter into the pan and spread dough to the edges.3 cups all-purpose flour, 2 teaspoons salt, 1.5 cups whole milk, 3 eggs, 2 tablespoons olive oil, 2 tablespoons sugar
- Bake at 450 for about 20 minutes, until just very lightly browned.
If you don't have an 11x15 pan, use a larger one and spread it into a rectangle about 11x15 inches.
Notes
- Cheesy Bread: Sprinkle top generously with mozzarella. Place in a 350-degree oven until cheese is fully melted.
- Cinnamon Bread Sticks: Spread 1/4 cup of melted butter over the top of the bread. Stir together 1/2 cup of sugar and 1-2 tablespoons of cinnamon. Sprinkle evenly over the top. Place in a 350-degree oven for about 20 minutes, or until bubbly.
- Italian Herb Bread: Spread top with 2-4 tablespoons of olive oil. Sprinkle with dried Italian seasoning and garlic powder. Bake at 350 for about 10 minutes, or until fragrant.
Thank you so much for this recipe! I’ve been making a variety of yeasted flatbreads for a couple of years, and this is our first time keeping the feast of unleavened bread. This recipe is so much simpler and every bit as delicious as my usual recipes! I know I’ll be making it regularly and trying your wonderful variations as well. Thank you again!
I plan on making this bread for this week. It looks wonderful. Do you have a good recipe for Apple Charoset? Also at a passover meal last night they served a wonderful passover red horseradish made with beets. If you have a recipe for that also, it would be greatly appreciated. Such a beautiful evening of around 1500 people enjoying a sedar passover meal.
I love your recipes, and especially knowing that you are of a beautiful faith makes your website even more beautiful to me.
Thanks for this Christy the first batch turned out good, I know it will only improve…have not been baking much at all so have lost our touch.
We have been keeping the feasts and shabbat for nearly 20 years, along with that we have a
Torah study each shabbat, truly a blessing. I was wondering if you had ever tried substituting oat flour in this recipe? I have read it can really work!
Hi! Thanks for sharing a recipe that looks like the one I used to make years ago and lost somehow. I’m no longer affiliated with a church which keeps the holy days, but my husband and I have a small Passover service, at my request, and I “keep” unleavened bread – and attempt to keep the Sabbath (he has to work). I also follow the dietary laws, and have for 40 years now. Why don’t people believe that God designed us and knows best what’s a healthy diet for us?
Also, since I no longer have four kids living at home I also no longer have a jelly roll pan (actually, I probably managed to destroy it with a craft or gardening project and just never needed to replace it), but will make 2/3 of your recipe (very easy to do in this case!) And make it in a 9×13 pan.
Thanks!
Robin
Hi Christy, It’s very encouraging to read these comments about people keeping the Sabbath and other Biblical Feasts. My husband and I started keeping the Feasts with our children about 8 years ago. Our journey led us to the country of Jordan. Our oldest son is named Jordan and we have a blog about our adventures in Jordan. It’s called Jordan in Jordan, jordaninjordan.com. We are a homeschooling family, exploring the Bible land and very much looking forward to the return of Messiah. I feel a connection with your blog, your faith, your journey and even your name. 🙂
Many blessings in Messiah to you from Jordan!
Amy Ryan
PS Thank you for the matzah recipe! It really looks great!
Hi Christy,
Thank you so much for sharing this recipe. I’ve just made a batch and it’s lovely – exactly what I was looking for texture-wise. Also, pleasantly surprised at how easy it was to prepare with no need to get the roling pin out!
Thanks again 🙂
I am so glad you liked it Lucy!!!
Eggs are a leavening agent… will not work for Unleavened Bread Feast… but the reciope sounds great for other uses though.
Hey Nancy! We eat according to Biblical guidelines, both during the Feast of Unleavened Bread and outside of that, with YHWH as the authority. During unleavened bread the Father tells us to avoid yeast, not eggs. Kosher dietary restrictions are different and if the desire is to eat kosher, this recipe would not work for that. Have a great week!
Christy, What an awesome, classy response to a rude and judgmental comment from wvsandy. . I am trying this bread today for my church.. the recipe I have been using for years uses shortening and I wanted to get away from that. Thanks!
I didn’t see an answer to an earlier question by someone else. Your link referred us to Paula Deen’s 10×15 inch pan on Amazon, yet the recipe instructs us to use 11×15 specifically. So which one? I like the look of your unleavened bread and don’t want to ruin it-I don’t have your kind of money to waste ingredients.
Hey Sandy!
Goodness, I am both surprised and excited to read your comment about not having “your kind of money to waste on ingredients” as I didn’t realize I had that kind of money, either! Your new insight into my financials gives me great hope. Although, I doubt I would waste it on ingredients. I would, instead, just feed more people. Your email address (shown privately and I will not share it here) tells me that you do, in fact, spend a great deal on ingredients.
I do make it with this particular pan, the one linked, but I also make it in an 11 x 15 as well. In fact, I made two pans yesterday and used both of those sizes, one recipe in each. As this appears to be your first visit, I do hope you’ll come back but I also would appreciate a little less of the attitude and a little more kindness if you decide to do so. This is my little home on the internet and we will treat each other with respect and kindness while here.
Hi! Thanks for sharing a recipe that looks like the one I used to make years ago and lost somehow. I’m no longer affiliated with a church which keeps the holy days, but my husband and I have a small Passover service, at my request, and I “keep” unleavened bread – and attempt to keep the Sabbath (he has to work). I also follow the dietary laws, and have for 40 years now. Why don’t people believe that God designed us and knows best what’s a healthy diet for us?
Also, since I no longer have four kids living at home I also no longer have a jelly roll pan (actually, I probably managed to destroy it with a craft or gardening project and just never needed to replace it), but will make 2/3 of your recipe (very easy to do in this case!) And make it in a 9×13 pan.
Thanks!
Robin