Soft Unleavened Bread

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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.

Soft unleavened bread pieces in bowl.

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 flatbread (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. This goes great if you serve it with Instant Pot Butter Chicken Recipe.

Soft Unleavened Bread Ingredients

Recipe Ingredients

  • Eggs
  • Whole milk
  • Olive oil
  • All-purpose flour
  • Salt
  • A wee bit of sugar

Helpful Kitchen Tools

How to Make Soft Unleavened Bread

All ingredients in mixing bowl.

Place all ingredients in a large-sized mixing bowl.

Use electric mixer to beat ingredients together.

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.

Spreading bread dough in greased baking ray.

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.

Baked bread in baking tray.

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.

Use pizza cutter to cut bread into bite-sized pieces.

You can cut your flatbread with a pizza cutter or even a soft butter knife. The soft, chewy texture of this flatbread recipe is a favorite of everyone. 

I tend to cut this in squares but you can cut it however you like. 

Bowl of unleavened bread pieces.

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 leavened bread). Known as Matzah within the Jewish community, it’s also a communion bread 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 roti, chapati, or naan bread 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!)

Homestead Banana Bread

Easy Dutch Oven Bread Recipe

Snickerdoodle Zucchini Bread

Hawaiian Nut Bread

Bowl of unleavened bread pieces.

Soft Unleavened Bread

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 bread recipe around.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Snack
Cuisine: American
Keyword: bread
Servings: 4
Calories: 183kcal

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.

    Notes

    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 20 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

    Calories: 183kcal
    Tried this recipe?Mention @southernplate or tag #southernplate!

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    132 Comments

    1. 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!

    2. 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!

        1. 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 🙂

    3. 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…

    4. 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..
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      =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)
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      these fun little mixes that allowed.

      I hope this helps and you see this comment.

        1. 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!

    5. 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

    6. 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.

    7. 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!

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