Unleavened Bread Recipe
Learn how to make the best 3-ingredient unleavened bread recipe in just 18 minutes. This crispy, golden flatbread is the perfect homemade option for Passover Seder, Holy Communion, or a quick yeast-free baking bread project.
Servings 2 unleavened bread
Calories 440kcal
Ingredients
- 2 cups (240 grams) all-purpose flour, more as needed
- 1 tsp (5 grams) sea salt or kosher salt
- 1 cup and 1 tablespoon (140 grams) water
Instructions
- In a large mixing bowl, whisk together the flour and salt. (If you are baking this recipe for Passover, set a stopwatch for exactly 18 minutes the moment the water touches the flour.) Add the water all at once and combine by hand, with a wooden spoon, or a dough whisk for about 2 minutes, or until a shaggy mass forms and no dry flour remains at the bottom of the bowl. (Pro-Tip: To speed up the process during Passover, I recommend mixing the dough and kneading it by hand.)
- Transfer the dough to a lightly floured work surface. Knead for 3-4 minutes, until the dough is supple and elastic. If the dough sticks to your hands, add another 1/2 tbsp of flour until it becomes softer; if the dough feels too dry, add a 1/2 tsp of water until it becomes pliable.
- Preheat round skillet, cast-iron skillet, or electric skillet over medium-to-high heat.
- Divide the dough into two pieces (they don't need to be perfect). Shape each into a smooth ball. Using a rolling pin, roll the dough ball into an 8-inch (20cm) circle, about 1/4 inch (4-5 mm) thick. Place directly in the preheated skillet and bake for 60-90 seconds on both sides. Keep flipping the bread over and cook for an additional 30-90 seconds on each side or until it’s golden brown underneath. Once baked, transfer the unleavened bread to a plate and cover it tightly with a kitchen towel. Repeat the process with the other dough ball. For best results, clean the griddle or skillet with a paper towel between the two pieces to remove any burnt residue. (If you are baking this recipe for Communion, you can place the flatbread in a prepared baking sheet lined with parchment paper, and bake for 8–9 minutes in a preheated oven at 430°F (220°C) as we do in this communion bread.)
Notes
Storage Tips: This unleavened bread tastes best when fresh, but you can store leftovers in plastic wrap or an airtight container at room temperature for up to 24-48 hours.
Flour: I prepared this recipe using all-purpose flour, but if you would like to use whole wheat flour or any other type of flour, you should adjust the amount of water as needed.
Pans: I tested and made this unleavened flatbread recipe in this round pan and this electric skillet. Both work perfectly, and the cooking time remains the same.
Special Tools (affiliate links): Kitchen Scale & Liquid Measuring Cup / Measuring Cups & Spoons |Steel or Glass Mixing Bowl with a Silicon Spatula /Wooden Spoon / Dough whisk |Rolling Pin |Round Nonstick Pan /Cast Iron Skillet / Electric Skillet | Slotted Turner.
Double Batch: To make a double batch, simply double all the ingredients listed on the recipe card above. Keep in mind that doubling this homemade recipe means you'll need more time to prepare and roll out the dough, and cooking will take longer than 18 minutes, which may turn your bread from unleavened to leavened as the wild yeast begins to activate, according to this Wikipedia article.
