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Stack of homemade unleavened bread on white counter in bright kitchen

Unleavened Bread Recipe

A quick and crispy unleavened bread recipe with just flour, water, and salt. Ideal for Passover, communion, or flatbread meals. Ready in 15 minutes!
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Course: bread, Side Dish
Cuisine: Biblical, Mediterranean, Middle Eastern
Prep Time: 10 minutes
Cook Time: 5 minutes
Rest Time: 5 minutes
Total Time: 20 minutes
Servings: 6
Calories: 130kcal
Cost: $1-2

Equipment

  • 1 Large mixing bowl For combining ingredients
  • 1 set Measuring cups For accurate measurement
  • 1 Rolling pin For flattening dough
  • 1 Kitchen towel To keep bread soft
  • 1 Cast iron skillet Or any dry griddle
  • 1 Sharp knife To cut dough if needed

Ingredients

  • 2 cups All-purpose flour High-gluten flour preferred
  • ½ teaspoon Salt
  • ¾ cup Water Lukewarm water
  • 1 tablespoon Olive oil Optional – for richness
  • 1 tablespoon Honey Optional – for sweet version
  • 1 teaspoon Herbs or spices Optional – rosemary, cumin, etc.

Instructions

  • Mix flour, salt, and water.
  • Knead into smooth dough.
  • Rest dough for 5 minutes.
  • Divide and roll paper-thin.
  • Heat skillet until hot.
  • Cook each side 1–2 minutes.
  • Stack under towel to soften.

Notes

Customize with herbs or sweeteners as needed. Best served warm.

Nutrition

Serving: 50g | Calories: 130kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2.5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.4g | Sodium: 100mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.5g | Calcium: 5mg | Iron: 1.2mg