Unleavened Bread

I will be happy to assist you with the recipe for unleavened bread, which is a non-risen bread typical of Jewish tradition and consumed especially during the holiday of Pesach (Passover). The recipe for unleavened bread is very simple and requires very few ingredients.

Ingredients

• 2 cups of wheat flour (preferably whole wheat for a more rustic version)
• About 1/2 cup of lukewarm water (the amount may vary slightly depending on the type of flour)
• 1 pinch of salt (optional)

Preparation

1. Preheat the oven to 220 °C (about 425 °F).
2. In a large bowl, mix the flour and salt (if you choose to add it).
3. Gradually add the lukewarm water to the flour and begin kneading until you form a smooth dough ball that doesn’t stick to your hands. You might not need all the water, so add it little by little.
4. Divide the dough into small portions, depending on the desired size for the unleavened bread.
5. With the help of a rolling pin, roll out each dough portion on a floured surface until you obtain a very thin sheet.
6. Prick the dough surface with a fork in various places to prevent bubbles from forming during baking.
7. Transfer the unleavened bread sheets onto a baking tray lined with parchment paper.
8. Bake in the preheated oven for about 2-5 minutes, or until you notice that the edges start to become slightly golden and the bread has hardened.
9. Remove the unleavened bread from the oven and let it cool on a rack.

Since unleavened bread is traditionally not risen, it is essential not to let too much time pass between preparing the dough and baking to prevent it from naturally starting to ferment.

Curiosity

Unleavened bread (or matzah) is a symbol of humility and simplicity. According to Jewish tradition, it recalls the bread that the Israelites cooked quickly during their flight from Egypt, without having time to let the dough rise. During the week of Pesach, matzah completely replaces leavened bread, as a reminder of the hasty exodus.