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.
0 MY! I just made this and I am speechless!
Literally half an hour start to finish including washing up the dishes!
I don’t ever have milk in the house but I do have 1/2 & 1/2.
I used 1 1/4 cup of 1/2 & 1/2 with 1/4 cup water.
I was expecting it to be so-so.
WOW! What I surprised to find how totally delicious it is!
I can’t wait to make ‘Passover Pizza’ 🙂 and Cheesy Bread and Cinnamon Breadsticks!
Thank you, thank you, thank you!
Happy to be celebrating Passover with you!
I love the texture of this bread. I’m going to cut the recipe in half to fit the pan I have for my toaster oven. I want to make Tuna Melts and Peanut Butter and Jelly Sandwiches. I also want to try Bread Pudding. I may even see if adding flour will allow me to make Dumplings (For Katy’s Favorite Chicken and Dumplings.) I bet this batter could be poured over Chicken Pot Pie Filling as well. I also remember Brady having a Bruschetta Topping recipe that would be great (Tomato Stuff On Bread.) I might even make a cheese sauce and dip it like fondue. Oh, my word Sloppy Joe’s and Chili Buns, I wonder if it would cut into strips like zoodles for mixing with sauces …. I gotta go.
Oh my goodness, all of those are wonderful ideas Barbara!!!
Thanks for all the great ideas Barbara!
Definitely going to try this recipe. Enjoy reading everyone’s comments. Thanks you for sharing your recipe with us…..
Your recipe is almost exactly like mine, that I’ve used for almost 35 years. Everyone that has eaten this bread has absolutely loved it and wanted the recipe. We anxiously look forward to having it every year.
I have added cherry pie filling, or apple pie filling, to it by dropping TBSPs of it randomly on top of the batter before baking. It makes for a simple dessert. Another alternative is to substitute applesauce to the batter instead of the milk, add more sugar (about 5 or 6 TBSP) and some cinnamon ( 1 1/2 – 2 tsp) and sometimes 1/3 cup of raisins for a sweet bread.
The possibilities seem endless. I hope you will try some of these.
Due to the corona virus, our church has had to resort to live web for services. We have communion every week. I want to try your recipe but I have a son who’s allergic to milk. Could you substitute milk with water? If so, what is the proportion?
Dear Christy;
Found your recipe for unleavened bread–sound great–will be making it, but was wondering about a couple of things;
(1) can you substitute vegetable oil for olive oil?
(2) how long will it keep and what type of container do you use to store this unleavened bread in. Thanks!!
Joyce Sherwood
You sure can. I keep it at room temp for you to three days. If you wanted to keep it for up to 5-7 days I’d store it in a sealed container in the fridge. I usually keep it on the counter in a rubbermaid container.
This bread is the bomb! Of course, I’m out of eggs, but the recipe I’d used previously hadn’t called for them. I saw yours this morning and had to make it anyway, figuring I could throw it away if it was terrible. I added an extra tbsp. Olive oil to make up for it, but otherwise followed your recipe. It turned out chewy and perfect! My granddaughter and I are snacking on it as I type this. Hopefully that helps the people unable to use eggs during the festival. Thanks for sharing! God bless!