It takes just six ingredients I bet you already have at home to make this easy soft unleavened bread recipe. Yeast-free, it’s the most versatile and deliciously chewy soft pita bread recipe around.
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 cookie sheet pan. What’s even better, the soft, chewy texture of this (which resembles Little Caesar’s Cheesy Bread to me) is also perfect for cinnamon sticks, Italian herb bread, cheesy bread, soft pita bread chips, and even as a crust for pizza!
What I do is make double today and tomorrow turn what’s left into whatever my heart desires. Talk about a versatile recipe! All of these variations are in the recipe card at the bottom of the post.
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 easy unleavened bread 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.
Recipe Ingredients
- Eggs
- Whole milk
- Olive oil
- All-purpose flour
- Salt
- A wee bit of sugar
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 sheet (click here to see the one I use) with cooking spray and spread the dough into the pan.
If you don’t have an 11×15 pan, use a larger one and spread it into a rectangle about 11×15 inches.
Bake at 450 for about 20 minutes, or until just lightly browned.
I also love the way this flat bread releases from the pan so easily as it bakes.
You can cut your with a pizza cutter or even a soft butter knife. The soft, chewy texture of this is a favorite of everyone.
I tend to cut this in squares but you can cut it however you like.
Soft Unleavened Bread Variations
As mentioned, I also use this soft unleavened bread recipe to bake other things like cheesy bread and cinnamon sticks. I make both after the bread has baked, so you could easily bake extra soft unleavened bread today and turn it in to 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!
For each of the following variations, begin with fully-cooked bread:
- Cheesy Bread: Sprinkle top generously with mozzarella. Place in a 350-degree oven until cheese is fully melted.
- Cinnamon Bread Sticks: Spread 1/4 cup of melted butter over the top of the bread. Stir together 1/2 cup of sugar and 1-2 tablespoons of cinnamon. Sprinkle evenly over the top. Place in a 350-degree oven for about 10 minutes, or until bubbly.
- Italian Herb Bread: Spread top with 2-4 tablespoons of olive oil. Sprinkle with dried Italian seasoning and garlic powder. Bake at 350 for about 10 minutes, or until fragrant.
Storage
Store leftovers in an airtight container at room temperature for up to two days or in the freezer for up to three months.
Recipe Notes
I always use whole milk for this. You can use other milk 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.
Recipe FAQs
What is unleavened bread?
Unleavened bread is any bread that doesn’t contain a rising agent (that’s ). Known as within the Jewish community, it’s also a that’s typically eaten during Passover, as stated in the Bible.
What do you serve with unleavened bread?
The options are endless when it comes to serving unleavened flat bread. Besides the variations mentioned above, you can serve it as , , or to dip in Indian curries like butter chicken. Or you could serve it as an appetizer with ranch dressing dip or hummus. Another option is to serve it as a side dish like you would cornbread in the South.
This recipe is featured on Meal Plan Monday.
You may also like these other bread recipes:
3 Ingredient Tortilla Recipe; Super Easy! (Unleavened Bread)
Challah Bread (Easier than you think!)
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 a medium mixing bowl. Beat with an electric mixer for about two minutes, scraping down sides if needed. Spray an 11x15 pan with cooking spray. Pour batter into the pan and spread dough to the edges.3 cups all-purpose flour, 2 teaspoons salt, 1.5 cups whole milk, 3 eggs, 2 tablespoons olive oil, 2 tablespoons sugar
- Bake at 450 for about 20 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.
Video
Notes
- Cheesy Bread: Sprinkle top generously with mozzarella. Place in a 350-degree oven until cheese is fully melted.
- Cinnamon Bread Sticks: Spread 1/4 cup of melted butter over the top of the bread. Stir together 1/2 cup of sugar and 1-2 tablespoons of cinnamon. Sprinkle evenly over the top. Place in a 350-degree oven for about 10 minutes, or until bubbly.
- Italian Herb Bread: Spread top with 2-4 tablespoons of olive oil. Sprinkle with dried Italian seasoning and garlic powder. Bake at 350 for about 10 minutes, or until fragrant.
Nutrition
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!
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!
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!!!
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 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
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!
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!