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Unleavened Bread – A Taste of Ancient Simplicity

Unleavened Bread-A Taste of Ancient Simplicity

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Unleavened Bread – A Taste of Ancient Simplicity

By Dave | Cooking with Dave

Let’s take a step back in time—way back—to the days of Moses and the Exodus. This unleavened bread recipe is simple, hearty, and steeped in history. Made with no yeast and cooked in haste, it’s a humble reminder of the journey the Israelites took from Egypt. Yet, it’s also surprisingly tasty and versatile. This is bread in its most honest form. And sometimes, simple is best.

Ingredients

2 cups whole wheat flour (white flour works too)
1/2 teaspoon salt (optional)
2/3 cup water (plus more if needed)
2 tablespoons olive oil (optional, for a softer texture)

Instructions

1. Mix It Up

In a mixing bowl, stir together your flour and salt. Add the water and oil (if using) and mix until a stiff dough forms. Adjust water or flour as needed.

2. Knead Gently

Knead the dough on a floured surface for 3–5 minutes until smooth.

3. Roll It Thin

Divide dough into 6–8 balls. Roll each one out to about 1/8 inch thick or thinner.

4. Cook on the Hot Surface

Heat a dry skillet over medium-high heat. Cook each flatbread for 1–2 minutes per side until lightly browned and slightly puffed.

5. Serve & Enjoy

Enjoy warm or at room temperature with stews, honey, or a drizzle of olive oil.

Dave’s Notes

In ancient times, this would’ve been cooked on hot stones—your cast iron pan works just fine today.
Great to make with kids or grandkids—it’s fun to roll out and quick to cook.
For a more traditional Passover version, leave out the salt and oil.

If you try this recipe, let me know how it turned out—or what you served it with! Got a variation you love? I’m always curious what others do in the kitchen.

Until next time—keep cooking, keep learning. —Dave

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