As Passover and the Feast of Unleavened Bread approach quickly this week, I wanted to give some ideas and suggestions for my favorite unleavened breads to serve during the feast. These recipes work well for individual snacks or as additions to different meals. I hope these help spark new ideas of your own as you discover you already have recipes lying around in your kitchen, too!
Just a note: I am posting these all as one large post for now. As the week goes on, I will be uploading individual PDF versions that you can print yourself. These versions will be of each individual recipe so that you can pick and choose which ones you would like to try!
Chag Sameach Pesach and Shalom!!!!
My Favorite Unleavened Bread Recipes for the Feast (From TorahForWomen.com©)
Whole Wheat crackers
2 Cup Whole Wheat Flour
1 Cup water
4 tablespoons butter, room temperature (May use 2 Tbsp Olive Oil, if desired)
2 tablespoons dried herbs of your choice, optional
oil for brushing
coarse salt: kosher or sea salt, for sprinkling on top
Mix together the flour, salt, water, butter or oil, and optional herbs to make a smooth (not sticky) dough.
To roll out with a rolling pin: Divide dough in half. Shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm. Preheat the oven to 350°F. Very lightly flour a piece of parchment, and the top of the dough.
Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
Transfer the dough and parchment together onto a baking sheet. Lightly brush top with oil and sprinkle with desired amount of salt. Cut dough into 1 to 1 1/4" squares; a pizza wheel works well here. Prick each square with a fork.
Bake crackers for 10 minutes, turn baking sheet around in oven to encourage even baking. Close oven and bake for another 10-15 minutes, being careful not to burn. Remove crackers from the oven, and transfer from the pan to a cooling rack. Store in airtight container for up to a week.
NOTE: Also delicious without herbs and without salt
2 cups Whole Wheat Flour
1 cup grated Parmesan cheese
1/2 cup (8 tablespoons) cold unsalted butter (I have also used ¼ Cup EVOO – extra virgin olive oil)
1/2 cup whole or 2% milk
coarse sea salt or additional Parmesan for topping
NOTE: I don’t add salt into my cracker dough because I tend to sprinkle it on top
Preheat oven to 400°F. You will need several large baking sheets;un greased.
Whisk together dry ingredients: flour, salt, pepper, and Parmesan.
Adding the cold butter, work in until no large pieces remain - mixer or by hand.
Drizzle in milk and mix, until dough comes together - may not need the whole 1/2 cup, so remember to drizzle.
Gather the dough into a ball, squeezing to bring it togetehr. Divide into three pieces. Working with one piece of dough at a time, flatten into a rough square, and place on a lightly floured surface. Roll the dough 1/8" thick. I prefer to roll out on parchment so that I do not need to transfer it to a baking piece of parchment. If you did not roll on parchment, transfer the dough to a piece of parchment. Using a sharp knife, pizza cutter, or pastry wheel, cut the dough into 1" squares; don't separate them. Lift onto a baking sheet. Sprinkle the crackers with coarse sea salt, additional grated cheese, and/or dried herbs, if desired.
Repeat with the remaining pieces of dough.
Bake the crackers for about 15 minutes, until they're a medium golden brown. Remove them from the oven, and cool right on the pan. When the crackers are cool, store them in an airtight container at room temperature. Mine never last long!
2 Cups Mashed Potatoes, potato flakes rehydrated work well
2 Tbsp butter or EVOO
3 Tbsp Milk (Heavy cream makes the best, whole milk 2nd best, 2% okay, skim not so great)
½ tsp salt
1 Cup flour, wheat works well (May need a little more to make the dough not too sticky)
Mashed potatoes need to be completely cooled before using for this recipe. Leftovers work wonderful.
Work the butter, milk, and salt into the potatoes until well blended. Add flour and knead just a little to make a smooth textured dough. Divide dough into 6-9 rounds. Roll each into a thin circle or square on a floured board. Cook lefse on an ungreased hot griddle on medium heat until lightly browned, flip and lightly brown the other side. Serve with butter or as bread with your favorite meal.
1 Cup butter, slightly softened
¾ Cup Powdered Sugar
½ tsp Almond flavor
2 ½ Cups flour
¼ tsp salt
Beat butter until soft. Add sugar and almond extract and beat until smooth. Add flour and salt; mix well. Press dough evenly into a square pan. Mark the top into even squares (approx.. 1.5 inches). Bake in a 375 oven approx. 25 minutes. Remove from oven and cut along marks while hot. Cool in pan. Serve.
NOTES: I like to use 10X10 square stoneware baking dish. A 9X9 also works well but may require a little more time baking. Be careful not to over bake. An 11 inch stoneware round dish also works great, then cut into pie slices.
Dutch Oven Pancake
½ Cup butter
1 ½ Cups milk (higher fat milk works better – whole or 2%)
1 ½ Cups flour
Prepare a 4 ½ quart pan (I use my 11X2 inch round stoneware baking dish). Feeds 4-6 people.
Melt butter in the pan in a 425 degrees F oven while it preheats. Put eggs into blender and whirl on high speed for about 1 minute. With motor running, pour in milk. Slowly add flour with motor running, about 1 heaping Tbsp at a time. Continue to whirl for 30 seconds. Pour into the pan while it’s still on the oven rack. Close oven and bake until puffy, about 20-25 minutes. DO NOT OPEN THE OVEN DOOR WHILE BAKING! Pancake will “fall.”
Some pancakes puff up on the outside edges, giving a unique lifted outer edge.
Goes great for breakfast or a light supper! Served with syrup, dusted powdered sugar, or drenched in your favorite fresh fruits and fruit fillings! Pie fillings work great on this one!
Easy Naan Bread
1 Cup flour
¼ Cup oil
2 Tbsp Chia seeds mixed with 1/3 Cup water (may use two eggs instead)
Enough water to make a runny batter
Mix ingredients well in a medium bowl. Heat an electric griddle.
When griddle is hot, pour ¼ cup of batter onto hot griddle. Quickly and gently spread the batter thin. Cook just until done, flip, and cook until done. Place on a plate and serve warm with fillings.
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Torah For Women
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