Slightly-Sweet Unleavened Bread

Apr 10, 2015

Most years I try to make it home for Passover and the first Day of Unleavened Bread. It’s nice to spend the time with my parents and sister, bro-in-law, and their squidlets.

The trip started with a pre-3:30am (Eastern) wake-up to catch a 5:35am flight, stop over in Dallas for a bit, then descend into Wichita. Needless to say, I was really dragging all weekend…

My sister tried out a new unleavened bread recipe when we went to their house for Passover Thursday night, and we loved it so much that I made it again the next day (and again when I got back to Atlanta). I had the cutest little helper that there ever was…

I love this unleavened bread.  It’s dense but not dry, hearty and satiating (due to the whole wheat flour and butter), and has a hint of sweet from the brown sugar and honey. It was also just as good leftover as fresh out of the oven.

Even better—you can mix it up by hand, pat out on the baking sheet, and it’s ready in half an hour, from start to finish!

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper (way easier) or grease it.

Mix flour and brown sugar together.

Add the wet ingredients and stir together.  All you need is a bowl and a spoon, no electric mixer is necessary.

Now, you can go one of two ways…

You can pat your dough out on a floured surface, then try to figure out how to get it onto your cookie sheet (harder than it sounds). OR, you can just gather it up in your hands and plop it directly onto the lined/greased cookie sheet. Pat or roll it out until it’s about 1/2-inch thick, and you can kind of lightly pat the edges in to make them less ragged.

Bake for about 17 minutes, until it becomes solid and slightly golden. Let cool, then gently cut into strips. Mine kept fine in an airtight container for several days.

Slightly-Sweet Unleavened Bread

• 2 cups of whole wheat or white whole wheat flour
• 1/4 cup of brown sugar
• 3/4 cup (12 tablespoons) of melted butter
• 1/4 cup of water
• 2 tablespoons of honey
• 1/4 teaspoon of salt IF your butter is unsalted

1. Preheat oven to 350 degrees F.
2. Line a cookie sheet with parchment paper or grease it.
3. Mix dry ingredients together, then add the wet ingredients and stir together (just a bowl and a spoon, no electric mixer necessary).
4. Prepare a flour-lined space to pat/roll out the dough until it is about ½-inch thick, OR just dump the dough right out onto your prepared cookie sheet and pat it out there (it’s a little difficult to transfer otherwise).
5. Bake for about 17 minutes.
6. Let cool, then slice into strips. Should keep fine in an airtight container for several days.

Original recipe here