Absolutely! The all-purpose flour in this recipe can be successfully substituted with freshly milled hard white wheat. For an even more versatile all-purpose flour blend from whole grains, I often fresh mill a mixture of half soft white wheat and half hard white wheat. Using whole wheat flour will result in a more robust flavor profile and a slightly denser, chewier texture, offering a nutritious alternative while maintaining the core characteristics of unleavened bread.

Dough consistency is crucial for unleavened bread. While cup-to-gram conversions can be convenient, they often provide only approximate measurements, which can be problematic in sensitive recipes like this one. To ensure maximum precision and minimize stickiness, I highly recommend weighing your flour. For this recipe, I have provided the exact amount of flour in grams (360 grams) to help you achieve the perfect soft, yet manageable, dough that is only slightly tacky. If your dough is still too sticky, add a very small amount of flour, a teaspoon at a time, until it reaches the desired consistency. Conversely, if it’s too dry, add water in similar small increments.

Unleavened bread is a traditional flatbread distinguished by its complete lack of rising agents, such as yeast, baking soda, or baking powder. It is primarily known as Matzah or Matzo within the Jewish community, where it carries immense symbolic and religious importance, especially during the Passover holiday. This straightforward four-ingredient recipe (flour, water, salt, olive oil) offers an accessible way to observe the Biblical approach to the Passover feast.

While there are many variations in making unleavened bread today, adhering strictly to Halakha (Jewish law) for Pesach (Passover) often involves using specific Kosher flour, typically wheat, that has been meticulously kept from contact with water during its production to prevent any accidental leavening. A Jewish Rabbi’s suggestion often guides this recommendation. The detailed biblical account of the Lord’s Passover, including the consumption of unleavened bread, is found in Exodus chapters 12 and 13. Exodus 12:39 specifically mentions that “the children of Israel baked unleavened cakes of the dough which they had brought out of Egypt,” confirming its baked, unfermented nature. However, the Bible does not specify the particular type of flour they used, implying that each household likely utilized whatever flour they had on hand.

Historically, the Scriptures dictate that unleavened bread was to be eaten as part of the Passover meal alongside a lamb, typically taken from a sheep or goat, and bitter herbs. These elements combined represent profound aspects of the Exodus story. While the Bible doesn’t specify other dishes beyond these core components, modern Passover Seders and meals often include a variety of dishes. You’ll find a wide range of options on Passover Recipes lists, including various meats, fish, soups, grains, vegetables, and even cookies. The key is to ensure all accompanying dishes use ingredients specifically designated as Kosher for Passover, and most importantly, contain no leaven – meaning no yeast, baking soda, or baking powder in any form.

The scriptures, particularly Exodus 12:39, are clear about the absence of leaven and the fact that the dough was baked. However, they do not explicitly indicate whether the children of Israel were instructed to use oil or any other specific additional ingredients beyond these core parameters. It is quite plausible that, as long as no leavening agents were used, each household prepared their unleavened bread in their own customary way, reflecting regional or family culinary practices. Much like today, every cook has their unique method of baking bread. The inclusion of olive oil in this recipe helps achieve a wonderfully soft and pliable texture, making the Matzo more palatable and enjoyable while still honoring the spirit of unleavened preparation.

Ingredients:

How To Make Unleavened Bread:

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  In a large mixing bowl, combine the all-purpose flour (or your preferred alternative), olive oil, salt, and water. Mix thoroughly until a soft, cohesive ball of dough forms. The dough should be slightly tacky to the touch, indicating sufficient moisture without being overly sticky.
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  On a clean surface or directly on a piece of parchment paper cut to approximately 18 inches long, lightly sprinkle some additional flour. Place your dough ball in the center. Using a rolling pin, carefully roll the dough into a thin, even oval shape, roughly 15×8 inches in dimension. The parchment paper will make transferring easier.
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  Once rolled, lightly score the top surface of the dough with a knife, creating desired patterns like diamond shapes. This scoring is for aesthetic appeal and ease of serving – make sure not to cut all the way through the dough, as it helps each person easily tear off a piece once baked.
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  Carefully transfer the parchment paper with the scored dough onto a baking sheet. For best results, place the baking sheet on the bottom rack of your oven. Set your oven to broil at a High setting and bake for approximately 5 minutes per side, or until the bread develops attractive golden-brown spots and is cooked through. Watch closely as broilers vary and matzo can brown quickly.

• Optimal Pan Size: I consistently use a large 18×13-inch sheet pan for this recipe. A helpful tip is to invert the pan and transfer the matzah bread, still on its parchment paper, directly onto the inverted side of the baking pan. This creates a flat, stable surface for even baking and easy handling.
• Flour Versatility: Feel free to experiment with different flours. 360 grams of any preferred flour can be used to substitute for all-purpose flour. I personally enjoy blending half soft white wheat with half hard white wheat (freshly milled) to create my own wholesome all-purpose flour blend, which works beautifully for this recipe.
• Broiling for Authentic Texture: This unleavened bread is intentionally cooked using the oven’s broil setting. This high-heat method effectively replicates the intense temperatures of a traditional baker’s oven, which is essential for giving the matzah bread its characteristic even brown spotting and a slightly crispy exterior while retaining a soft interior.
• Precision with Metric Measurements: For the most accurate and consistent baking results, especially with bread recipes, the metric system is superior. I meticulously measured the flour and converted it to grams (360g) to provide the highest level of precision in this recipe. Using a kitchen scale for flour will yield the best outcome and prevent issues like overly sticky or dry dough.

Nutrition per serving