Unleavened Bread

Unleavened Bread

Unleavened bread plays an important role in Israel, both religious and cultural. It is most commonly associated with the Jewish holiday of Passover, which commemorates the Israelites' exodus from Egypt. According to the Bible, the Israelites left Egypt in such a hurry that they did not have time for their bread to rise, so they ate unleavened bread instead.

In Judaism, unleavened bread is a symbol of haste and simplicity. It is also a reminder of the Israelites' freedom from slavery in Egypt. During Passover, Jews are required to eat only unleavened bread for seven days. This is a way to remember the hardships that the Israelites faced when they were fleeing Egypt.

In addition to its religious significance, unleavened bread is also an important part of Israeli cuisine. It is often eaten as a snack or as part of a meal. There are many different types of unleavened bread in Israel, each with its own unique flavor and texture. 

"People in Canaan and Ancient Israel consumed between 330-440 lbs. of wheat and barley per year. An individual typically consumed 50-70 % of calories from these cereals—mostly eaten in the form of bread."DailyLife, Bread: the Daily Grind.

Here are some of the ways that unleavened bread is used in Israel:

  • Passover: Unleavened bread is the main food eaten during Passover. It is often eaten with other traditional foods, such as matzo ball soup and charoset.
  • Snacks: Unleavened bread is often eaten as a snack, either plain or with toppings such as hummus, cheese, or vegetables.
  • Meals: Unleavened bread can be used as part of a meal, either as a side dish or as the main bread. It is often served with stews, soups, or salads.
  • Cultural events: Unleavened bread is sometimes served at cultural events, such as festivals or weddings. It is a way to celebrate Israeli culture and heritage.

Unleavened bread is a versatile food that can be used in many different ways. It is a staple of Israeli cuisine and culture, and it is a reminder of the Jewish people's history and traditions.



Neel and Pugh, in The Food and Feasts of Jesus (p. 216). Suggests this also makes a great flat bread for an elegant twenty-first century reception. 

🕐 Prep Time: 5 minutes

🕒 Ferment Time: 30 minutes

🕙 Bake Time: 5–6 minutes

 🍴Yield: 16 pieces


  • 2 cups (250g) bread flour (or either einkorn or unbleached all purpose)
  • 1 cup (125g)  whole wheat flour
  • 1 cup (240g) water
  • ½ tablespoon salt 
  • 1 tablespoon honey 
  • 1 tablespoon olive oil 
    NOTE: you can also use 2 cups [480g] discard to replace the water and 2 cups of the total 3 cups of flour. However, if you do this and allow it to ferment, as you might for sourdough bread, it could not be considered unleavened bread.


  1. Mix all ingredients until it comes together in a ball. 
  2. Remove and place on a floured surface. Knead until smooth. 
  3. Wrap in plastic wrap and let rest for 30 minutes. 
  4. Divide dough into 16 sections. Dust with flour and flatten each section.
  5. Roll into individual rounds.  Lightly dust with flour as necessary to keep from sticking to the rolling pin. 
  6. Place pieces on a hot griddle. Breads will stick to the pan while cooking if they are left there too long. 
  7. Cook for 6 minutes, 3–5 minutes each side. Cooking time may take longer if the pieces of dough are thicker. 
  8. Remove from the pan and cool on a rack. Makes 16 pieces of bread.

Serve with hummus, scallions, tapenade or other savory Mediterranean style dips and sauces.






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