This delicious Soft Unleavened Bread is easy as can be to throw together and bake. A mixer does all the work and it bakes up like a dream spread out on a sheet pan. What’s even better, this soft, chewy texture (which resembles Little Caesar’s Cheesy bread to me), is also perfect for Cinnamon Sticks, Italian Herb Bread, Cheesy Bread, and even as a crust for Pizza!
This is an exciting year for us because it marks the completion of our first full year of celebrating the Biblical Feasts. We began last summer with Shavuot so this will be our first time celebrating Passover, immediately followed by the Feast of Unleavened Bread, which is what led me to work on this recipe. The kids liked it so much that I had to stop making it so that it doesn’t lose that “special” feeling before Passover gets here.
There are several variations on this bread and the great thing about them is that each recipe starts with a fully cooked pan of it so you can just make double today and tomorrow turn what’s left into (as I mentioned before) either Cinnamon Sticks, Cheese Bread Sticks, Italian Herb Bread, or even Pizza! In fact, from the first taste Katy’s friend, Sara Jane, immediately requested Passover Pizza as soon as the Feast of Unleavened Bread arrives. Is Passover Pizza a thing? Well, it is now!
I’ll put all of my variations in the recipe card at the bottom of this post.
You likely already have the ingredients on hand to make this delicious wonder of a bread: eggs, whole milk*, olive oil, all purpose flour, salt, and a wee bit of sugar.
*I always use whole milk for this. You can use other milks and it will likely turn out fine. However, I only use whole so I can’t relay any personal experience using alternatives. I buy organic whole milk because it lasts so long in the fridge and that is what my son enjoys in his protein shakes and what I enjoy in my baking.
Place all ingredients in a large sized mixing bowl. Beat with an electric mixer until fully combined and well blended. I use my stand mixer for this and it should only take a minute or two at most.
Spray an 11 x 15 baking pan (click here to see the one I use) with cooking spray and spread dough into pan. Bake at 450 for about 20 minutes, or until just lightly browned.
I also love the way this bread releases from the pan so easily as it bakes. You can cut it with a pizza cutter or even a soft butter knife. The soft, chewy texture is a favorite of everyone.
I tend to cut this in squares but you can cut it however you like.
Here are just two other options that I took some quick pictures of with my phone. On the left is cheesy bread and on the right cinnamon sticks. Both are made after the bread has baked so you could easily bake extra Soft Unleavened Bread today and turn it into either of these tomorrow. I usually slice a pan sized batch of bread in half and make cheesy bread with one half and cinnamon sticks with the other! Both variations and more are included in the recipe card below.
Ingredients
- 3 cups all purpose flour
- 2 teaspoons salt sea salt or kosher
- 1.5 cups whole milk
- 3 eggs
- 2 tablespoons olive oil
- 2 tablespoons sugar
Instructions
- Place all ingredients in medium mixing bowl. Beat with an electric mixer for about two minutes, scraping down sides if needed. Spray a 11x15 pan with cooking spray. Pour batter into pan and spread to edges.
- Bake at 450 for about twenty minutes, until just very lightly browned.
If you don't have an 11x15 pan, use a larger one and spread it into a rectangle about 11x15 inches.
Notes
This recipe is featured on Meal Plan Monday and The Weekend Potluck!
Yum 
Thank you so much for this recipe. I have been keeping the Biblical feasts for many years but I can’t ever seem to find a good recipe for unleavened bread. I can’t wait to try this! Have a wonderful festival!
Oh how wonderful!!! I’m so encouraged by you! Thank you and have a blessed day!
Do you have a gluten and lactose free option
I’m afraid I don’t but if you experiment please report back!
This sounds wonderful! I’m already thinking if it makes a good pizza then why not top with some taco sauce, meat and cheese. Then add our favorite toppings.
In am already hungry for this!
Thank you!
Gloria!! I’m so glad you left this comment. I was just sitting here wondering what else I could do with this recipe this year! LOVE this idea, thank you!
What are the health specs for this?
Do you mean nutritional values? If so, I always recommend myfitnesspal.com for calculating those. I don’t offer them on my site as there are too many variations that can take place on the reader’s end and each reader is looking for different reasons.
Hi Christy!! I was looking for an unleavened bread recipe and found your blog.
First, I’m so excited to find a like minded believer. Reading the comments on this bread post made my eyes tear up.
Second, I’m gluten free so I tried this recipe using Cup 4 Cup gluten free flour mix and was very happy with the results. Mine is about twice as thick as yours but it tastes great!
Thank you for sharing your heart and your recipes! Can’t wait to explore your site!
How long does unleavened bread last ? And I love ❤️ your recipe it tastes so good ,
Thank you, Chevalier! I keep my bread at room temp for about 4 days, in the fridge much longer. I usually make several batches of this at the start of the Feast of Unleavened Bread and then just top it different ways (cheesy bread, cinnamon bread, pizza) throughout the week.
Hi! I was looking for a quick and easy Unleavened Bread recipe for tonight and was led to your recipe. It was wonderful and almost all gone at dinner time 🙂
I am excited to offer my family the variations of this recipe this week. I am thinking of dividing the batter in half and mixing with chocolate chips to make a treat for my kids. I’ll see how it turns out 🙂
I can’t wait to use this to make pizza as well, and I found your 3 ingredients tortillas recipe, which I’m looking very much forward to making later on this week (burritos, ).
Thank you, and have a meaningful and peace filling spring Holy Days (especially in this pandemic).
God bless!
Isn’t egg leavening?
Only if you mix it with baking powder or baking soda and or yeast. Eggs by themselves are not leaven.
No ma’am. But some rabbinical authorities have additional requirements for Passover so you’ll find other items forbidden depending on where you look.
We just go by the Bible but if someone goes by an additional authority they will have additional restrictions.
My batter is very thin. Is it suppose to be liquid?
Yes, it is a very thin batter. I hope you enjoy it!
Just found this recipe, will be trying it for the Feast of UB…we have lots of eggs and milk this time of year! HalleluYAH!
For anyone wondering, this recipe works just fine with gluten free flour and almond milk. I used Bob’s Red Mill all purpose flour (in the red bag), added 3tsp xanthan gum, and subbed almond milk to make it dairy free. It does stick to the pan more though, so I would suggest lining your pan with parchment paper.
Just made this and it is delicious. So easy to make! I can’t wait to try as a pizza dough.
I am so glad you gave it a try!!
Does it need the sugar? or can splenda be used to replace? Husband is diabetic.
What is the white drizzle on the cinnamon bread? I’m guessing a powdered sugar/milk mixture?
I tried this and it puffed up a lot and is now more of a cake. LOL
It puffs up while baking and then flattens out again whenever I make it but definitely not cake like 🙂
Great recipe for unleavend bread! For Passover and anytime! Thank you for sharing!
Hi Christy ~ By any chance, do you have a clone recipe for Good Season’s Garlic & Herb salad dressing mix (0.75 oz pkt)? Suddenly I cannot find this in 3 local groceries, and I use packets of it in a favorite recipe. Please help! Thank you. Love your blog + use many of your recipes.
I don’t off hand but I’ll keep my eyes peeled because now I’m curious! Thank you so much!
Linda, you might try talking to the store manager and requesting they restock the Good Season’s Garlic & Herb salad dressing mix. Many times a change of managers or computer glitches cause a regular item to be dropped from the order list.
You can also order it on Amazon 🙂
Thanks for the great recipe. Looking for an unleavened bread to use for communion. On question – does this bread freeze well? Thanks
It sure does! I hope you get to try it soon 🙂 It would be perfect for communion!
OH MY GOODNESS!! Been looking for a recipe like this for YEARS !!Thanks SOOO much !!! Will make this MANY TIMES for my family !! LOVE!LOVE!
This makes me SO HAPPY!!! Thank you, Cindy!
Tha is so awesome to observe the Bibilical feast’! Thanks for this recipe. We may have to do a this too. Do you have a recipe for Haman cookies? Would love it if you do. Thanks
Hey Loretta!
I’m afraid I don’t have a recipe for those – yet. 🙂 My sister and I just discovered what they were last year and we didn’t celebrate Purim. Since this is our second year, we are just keeping the commanded feasts and are planning on looking at adding additional traditions next year. We don’t want to risk our kids thinking traditions are commandments so we decided to start with those as a baseline, if that makes sense.
Thank you Christy. I love the story of Esther also.
We are not commanded to keep Purim and Hanukkah only the feasts as laid out in Leviticus 23. Although we are grafted in to israel , as you say, we keep the Torah of God not the traditions of man
I also keep the Biblical Feasts, but not the “traditional” ones. Thank you for posting this recipe. Shalom.
Shalom my friend!
hi Christy, this recipe looks great and pretty easy to whip up in a hurry, I am already imagining all sorts of toppings to make melts with it, I will have to look into the festival of unleavened bread, I have heard of it before but never understood what it meant. Thank you for bringing such wonderful recipes to us and sharing your wisdom as well, I love the lifesavers. many thanks from Judi in Australia
Thank you so much, Judy! It was so wonderful to hear from you this morning and knowing you’re in Australia just makes this kinda cool ;). I had heard of it as well but didn’t really understand it myself until recently. I love that there is always something new to learn and do in our lives. I appreciate your encouragement and kind words!
Can you use full bodied favor extra virgin olive oil in this?
Yes! I’ve been using Galilee Green for Passover 🙂 It’s wonderful.
Hi Christy, I would love to make this bread, can you please tell me how to measure the flour?
Love your recipes and all your posts.
Thanks
Melba
Hey Melba! I just measure it out in a dry cup measure. I do tend to scoop it out of the bag with the cup but the “correct” way is to spoon it into the cup and level it off with the straight side of a butter knife, making sure you don’t pack it into the cup. I do that when I’m teaching people but not when I’m cooking for my family.
You will never regret celebrating His Feasts! We began our journey 12 years ago.
We have been blessed and so will you!
Do you observe Shabbat? It is the Fourth Command and such a blessing !
I will remember you in prayer!
Gloria
Hey Gloria! Yes, it has been a tremendous blessing to us. Literally, our entire lives have changed for the better in more ways than we could have ever imagined. We do keep Sabbath. We began that a little over a year ago (year and a half now I guess) and it’s become the thing we look forward to most each week. I don’t know how we ever managed without it. We begin with a special meal Friday night and end with meeting together in the home of friends for Bible study Saturday evening. Saturday morning is all about resting, coffee, talking, and Scripture 🙂 My husband and I have never been so happy or had so much peace. I’m answering this comment on the back end of Southern plate, the dashboard, so I can see your email address and from that I can tell we are very much on the same path 🙂 Wishing everyone here blessings in their faith walk! Thank you for your prayers!
That is so awesome to hear Christy! I was wondering if you kept the Sabbath also. We started about eight years ago. What a blessing it is.
and what a platform for you. I will pray for you and your family in keeping this walk.
May Yahuah bless you and keep you. May He keep his face upon you and give you strength.
you may contact me directly if you ever need to.
Amen to that Christy. I am blessed to attend a Sabbath Congregation here in North Wales and it has changed my life .
Shalom Christy! I was looking. For the frosting I saw drizzled on the cinnamon UB, are those ingredients listed?
Blessing to you and your Family!
I thought that flour wasn’t to be used during Passover… only Matzoh meal. Now I’m confused.
I completely understand. The best course of action is to go with the Bible as your first source. Some faiths use other books and resources outside of the Bible that have additional guidelines to follow but we just go by what is in the Bible. Scripture is really straightforward on how to observe The Feast Of Unleavened Bread. Leviticus 23:4-8, Exodus 23:15, Exodus 12:15-20, are just a few verses. You can also find verses in the gospels showing how Jesus and the apostles observed as well (according to those scriptures I posted). According to the God’s commandment, we are to remove leavening from our homes and not use it during this week: yeast, or other substances that cause bread to rise.
Don’t eggs cause the bread to rise tho??
This bread doesn’t rise. Eggs aren’t considered a leavening agent according to the Bible or culinary science, but yeast is. 🙂 If you read the verses about Passover, God is very specific about leavening so that is what we are looking at when it comes to recipes for the Feast of Unleavened Bread. I hope this helps 🙂
Hi Cristy. Thank you for this recipe. A welcomed addition along side Matzah We are going into our 5th year of keeping Torah and FATHER’s Feasts including the Sabbath. We are so THANKFUL! This walk in “The Way” is such a Blessing! Prayes for you and your family as you embark on this wonderful journey. We have found it is not an easy path but very much worth it ❤️
Shalom,
Wanda
For those who observe Passover as dairy free, as is the tradition, how would you make this dairy free?
Hey Marie!
I’ve not read in Scripture about dairy restrictions of Passover. If you know of any, I would really appreciate it if you could comment where they are and let me know so I can look them up and comply. However, I’m not Jewish, we are Christians, so this may be a talmudic tradition. I found this link for you and it specifically states that dairy is fine for Passover for those who keep kosher as well: https://toriavey.com/what-foods-are-kosher-for-passover/ If you have someone with a dairy issue in your family I do think almond milk would work well. We eat according to the dietary guidelines in Scripture, which is very similar to kosher but very different on a few things. Either way, hopefully almond milk will fit the bill here 🙂 Have a blessed evening!
Thank you for this recipe! I look forward to trying it this year. Passover pizza? Sounds like a great idea!
I hope you get the chance to try it, I think you will love it!!!
Hi Christy,
The pan that you had a link to in your recipe is a 10×15 or the other choice is 11×17 and your calls for a 11×15, so I’m confused.
Linda
This is our second year celebrating Passover and I’m excited to try your unleavened bread recipe as last year’s was a flop 🙁 I’m wondering what other recipes you are planning to use for your Feast of Unleavened Bread this year? I’m hopeful you’ll post more as we get closer!
Hey Christy. This looks so good. I can’t wait to try it!!!! See you on the front porch tommorow.
Christy, I was interested to read that you used whole milk…I just read that whole milk is actually only about 3% milk fat, and even though the nutritionists have told us for years that skim and/or 1% is better for us…it actually isn’t! Once again, the food that the Lord provided for us is best in its natural state. Apparently, women can absorb the calcium in full fat dairy products better than in the low or non fat varieties. DRINK MORE MILK!!! I support dairy farmers!!!
This is so cool, thank you. I have been thinking about Passover for some time now but had not really got down to thinking or looking for unleavened bread recipes. I am excited to try this recipe and will today. Thanks again and have a lovely and blessed Easter!
I just made this today and it is so delicious! We loved it plain right out of the oven. After it cooled completely, I made a little cinnamon sugar bread this afternoon with my coffee–so good. Can’t wait to try the other variations. Christy, this is so wonderful, thank you for posting this. Enjoy the holiday season.
Hi Christy: So sorry for your recent troubles this past weekend with the site. About a month ago I quit receiving emails from you, I thought maybe you were away on a trip and just hadn’t been sending any. After a few weeks I went and looked in my spam folder and all of your emails had got sent in there! It took me a while to catch up on your posts and now they are back to coming in my inbox. I finally got caught up to this post for the unleavened bread and made it yesterday. I was surprised out how easy and delicious it was. Such a nice chewy texture and flavor. I’m going to try it with some of your variations. As always, I appreciate your recipes and you for being a bright light in sometimes what seems to be such a negative world. Happy Easter. Jayson
Oh goodness, I am glad you figured out what the problem was Jayson!! I knew I hadn’t seen you around as much. I hope you had a blessed day and it I see so good to have you back!!
Christy! This is the o my way I know how to contact you but your email is having issues again. You nsy already know this but I thought I’d alert you. It’s the 1980’s recipe email. Here is a portion of what I see..
=E2=9D=A4=C2=A0=E2=9D=A4=C2=A0=E2=9D=A4=C2=A0=E2=9D=A4=C2=A0=E2=9D=A4=C2=
=A0=E2=9D=A4
View this email in your browser (https://mailchi.mp/southernplate/miss-the=
se-1980s-classics-here-are-recipes-to-make-them-at-home?e=3D2bf758e339)
Those of us who are able to remember the seventies and eighties might reca=
ll a beloved line of Betty Crocker Snackin=E2=80=99 Cake mixes. They were=
these fun little mixes that allowed.
I hope this helps and you see this comment.
My apologies for the terrible typo’s!
Hey Mary! Thank you so much for letting me know. It sounds like your email program is reading code rather than what the code is supposed to render. Hopefully this is just a glitch but it may be a setting. Try clicking here and you should be able to see the email normally online: https://mailchi.mp/southernplate/miss-these-1980s-classics-here-are-recipes-to-make-them-at-home?e=131b0e082e
I’m so sorry you had this problem but I apprceiate you being here!
I tried this recipe earlier today. Only trouble I had was spreading the dough and leveling it out. Baked with lots of air pockets so appeared to be a tiny valley of hills and mountain tops. But it did turn out very delicious. Will sure try again…
This just came out of the oven, and I snitched a piece and spread some butter on it-so good! Then I snitched another piece. Had to tear myself away or we wouldn’t have any for dinner, but I must say this is the easiest bread I ever made-delicious!
I am so glad you liked it Susan!! I hope you had a wonderful dinner!!
Hi Christy,
Thank you so much for sharing this recipe. I’ve just made a batch and it’s lovely – exactly what I was looking for texture-wise. Also, pleasantly surprised at how easy it was to prepare with no need to get the roling pin out!
Thanks again 🙂
Absolutely delicious! I’m a Children’s Minister and made this for a children’ts bible study class as we are studying Moses and the Israelite’s fleeing Egypt with the Israelite’s final meal in Egypt including unleavened bread. Super easy to make and tastes like it took all day. Great recipe. Thank you so much!
I didn’t see an answer to an earlier question by someone else. Your link referred us to Paula Deen’s 10×15 inch pan on Amazon, yet the recipe instructs us to use 11×15 specifically. So which one? I like the look of your unleavened bread and don’t want to ruin it-I don’t have your kind of money to waste ingredients.
Hey Sandy!
Goodness, I am both surprised and excited to read your comment about not having “your kind of money to waste on ingredients” as I didn’t realize I had that kind of money, either! Your new insight into my financials gives me great hope. Although, I doubt I would waste it on ingredients. I would, instead, just feed more people. Your email address (shown privately and I will not share it here) tells me that you do, in fact, spend a great deal on ingredients.
I do make it with this particular pan, the one linked, but I also make it in an 11 x 15 as well. In fact, I made two pans yesterday and used both of those sizes, one recipe in each. As this appears to be your first visit, I do hope you’ll come back but I also would appreciate a little less of the attitude and a little more kindness if you decide to do so. This is my little home on the internet and we will treat each other with respect and kindness while here.
Hi! Thanks for sharing a recipe that looks like the one I used to make years ago and lost somehow. I’m no longer affiliated with a church which keeps the holy days, but my husband and I have a small Passover service, at my request, and I “keep” unleavened bread – and attempt to keep the Sabbath (he has to work). I also follow the dietary laws, and have for 40 years now. Why don’t people believe that God designed us and knows best what’s a healthy diet for us?
Also, since I no longer have four kids living at home I also no longer have a jelly roll pan (actually, I probably managed to destroy it with a craft or gardening project and just never needed to replace it), but will make 2/3 of your recipe (very easy to do in this case!) And make it in a 9×13 pan.
Thanks!
Robin
Eggs are a leavening agent… will not work for Unleavened Bread Feast… but the reciope sounds great for other uses though.
Hey Nancy! We eat according to Biblical guidelines, both during the Feast of Unleavened Bread and outside of that, with YHWH as the authority. During unleavened bread the Father tells us to avoid yeast, not eggs. Kosher dietary restrictions are different and if the desire is to eat kosher, this recipe would not work for that. Have a great week!
Christy, What an awesome, classy response to a rude and judgmental comment from wvsandy. . I am trying this bread today for my church.. the recipe I have been using for years uses shortening and I wanted to get away from that. Thanks!
Hi Christy, It’s very encouraging to read these comments about people keeping the Sabbath and other Biblical Feasts. My husband and I started keeping the Feasts with our children about 8 years ago. Our journey led us to the country of Jordan. Our oldest son is named Jordan and we have a blog about our adventures in Jordan. It’s called Jordan in Jordan, jordaninjordan.com. We are a homeschooling family, exploring the Bible land and very much looking forward to the return of Messiah. I feel a connection with your blog, your faith, your journey and even your name. 🙂
Many blessings in Messiah to you from Jordan!
Amy Ryan
PS Thank you for the matzah recipe! It really looks great!
Hi Christy,
Thank you so much for sharing this recipe. I’ve just made a batch and it’s lovely – exactly what I was looking for texture-wise. Also, pleasantly surprised at how easy it was to prepare with no need to get the roling pin out!
Thanks again 🙂
I am so glad you liked it Lucy!!!
Hi! Thanks for sharing a recipe that looks like the one I used to make years ago and lost somehow. I’m no longer affiliated with a church which keeps the holy days, but my husband and I have a small Passover service, at my request, and I “keep” unleavened bread – and attempt to keep the Sabbath (he has to work). I also follow the dietary laws, and have for 40 years now. Why don’t people believe that God designed us and knows best what’s a healthy diet for us?
Also, since I no longer have four kids living at home I also no longer have a jelly roll pan (actually, I probably managed to destroy it with a craft or gardening project and just never needed to replace it), but will make 2/3 of your recipe (very easy to do in this case!) And make it in a 9×13 pan.
Thanks!
Robin
Thanks for this Christy the first batch turned out good, I know it will only improve…have not been baking much at all so have lost our touch.
We have been keeping the feasts and shabbat for nearly 20 years, along with that we have a
Torah study each shabbat, truly a blessing. I was wondering if you had ever tried substituting oat flour in this recipe? I have read it can really work!
I plan on making this bread for this week. It looks wonderful. Do you have a good recipe for Apple Charoset? Also at a passover meal last night they served a wonderful passover red horseradish made with beets. If you have a recipe for that also, it would be greatly appreciated. Such a beautiful evening of around 1500 people enjoying a sedar passover meal.
I love your recipes, and especially knowing that you are of a beautiful faith makes your website even more beautiful to me.
Thank you so much for this recipe! I’ve been making a variety of yeasted flatbreads for a couple of years, and this is our first time keeping the feast of unleavened bread. This recipe is so much simpler and every bit as delicious as my usual recipes! I know I’ll be making it regularly and trying your wonderful variations as well. Thank you again!
This bread is the bomb! Of course, I’m out of eggs, but the recipe I’d used previously hadn’t called for them. I saw yours this morning and had to make it anyway, figuring I could throw it away if it was terrible. I added an extra tbsp. Olive oil to make up for it, but otherwise followed your recipe. It turned out chewy and perfect! My granddaughter and I are snacking on it as I type this. Hopefully that helps the people unable to use eggs during the festival. Thanks for sharing! God bless!
Dear Christy;
Found your recipe for unleavened bread–sound great–will be making it, but was wondering about a couple of things;
(1) can you substitute vegetable oil for olive oil?
(2) how long will it keep and what type of container do you use to store this unleavened bread in. Thanks!!
Joyce Sherwood
You sure can. I keep it at room temp for you to three days. If you wanted to keep it for up to 5-7 days I’d store it in a sealed container in the fridge. I usually keep it on the counter in a rubbermaid container.