This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
This Quick and Easy 3-Ingredient Unleavened Bread Recipe requires just three simple ingredients! Last year, we decided to do a Nativity dinner with our children to help us remember Jesus Christ at Christmas, and Easter and this Unleavened Bread Recipe quickly became a favorite among the kids.
When planning the dinner, I researched foods that might have been typical in Jerusalem during the time of Christ’s birth, particularly around the Passover week. I aimed to create a meal that closely resembled what people would have eaten during that time, and this recipe fit perfectly!
Table of Contents
- Complete Nativity Dinner Menu:
- What Ingredients Do I Need to Make Unleavened Bread?
- How to Make Unleavened Bread
- Is Pita Unleavened?
- Are Tortillas Unleavened Bread?
- Can You Bake This Bread Instead of Frying?
- Is This Recipe Healthy?
- How Long Will Unleavened Bread Keep?
- Can Unleavened Bread Be Frozen?
- Other Bread Side Dishes to Try:
- How to Make Unleavened Bread
- Quick & Easy Unleavened Bread Recipe
Unleavened bread was one food that kept coming up in my research. It was simple and would go perfectly with the other recipes I had planned, like our easy homemade hummus.
Complete Nativity Dinner Menu:
- Jerusalem Herb Chicken Thighs
- Hummus
- Wild Rice
- Naan
- Roasted Pear Salad
- Creamy Garlic Brussel Sprouts
- Chewy Gingerbread Man Cookies
What Ingredients Do I Need to Make Unleavened Bread?
You only need three ingredients for this recipe—well, technically just two if you don’t count water, which I don’t really consider an ingredient!
- All Purpose Flour
- Salt
- Water
There’s really no reason not to make this bread! With all the ingredients on hand and no rising time required, it couldn’t be easier!
How to Make Unleavened Bread
You thought the ingredient list was simple? Wait until you see just how easy it is to whip this up! Ready? Let’s dive in!
- Combine the flour and salt in a bowl and stir together.
- Add the water and stir until the dough forms a cohesive ball.
- Knead the dough for 5 minutes. And before you groan about kneading, remember—it builds both muscle and character!
- Preheat your skillet on the stovetop over medium-high heat. Then, divide the dough into 5 to 7 balls, depending on how large you’d like your pieces of bread to be.
- Roll out each piece of dough on a lightly floured surface until it’s approximately 6 inches in diameter.
- Cook each piece on a hot skillet for about 2 minutes on each side.
- Serve hot, and for an extra special touch, brush on a bit of melted butter or olive oil and sprinkle with fresh herbs. I like to choose the herb based on what I’m serving it with; parsley is a classic choice, but cilantro adds a nice twist too!
Is Pita Unleavened?
No, although pita is a type of flatbread, it is not considered unleavened bread. Pita bread is typically made with yeast, which acts as a leavening agent, causing the dough to rise and creating a pocket in the bread when baked. This puffing effect is what distinguishes pita from unleavened breads, which do not use any leavening agents and remain flat, such as matzo or tortillas. While some recipes for pita may use baking powder as a leavening agent for quicker preparation, the traditional version relies on yeast.
Are Tortillas Unleavened Bread?
Yes! Tortilla recipes do not use a leavening agent so they are considered unleavened. However, unlike this recipe, tortillas typically incorporate fat, like lard or oil, into the dough, which makes them softer and more pliable—just like our easy homemade tortillas!
Can You Bake This Bread Instead of Frying?
Yes! Place the rolled-out dough in one layer on a baking sheet lined with parchment paper. The oven should be at 400 degrees and they will bake for about 3 minutes on each side.
Is This Recipe Healthy?
Unleavened bread can be a healthy choice, depending on its ingredients and how it fits into your overall diet. Made without yeast or other leavening agents, unleavened bread is often simple and straightforward, typically containing just flour and water. This can make it a low-calorie option, especially when compared to breads made with added sugars and fats. Unleavened bread is low in fat and calories but high in carbs. It depends on what you are looking to cut or reduce in your diet, but as with all things, balance is key! Additionally, considering the type of flour used is important; whole-grain options will offer more fiber and nutrients.
How Long Will Unleavened Bread Keep?
Unleavened bread is best enjoyed fresh! However, if you have leftovers, store it at room temperature in an airtight container for up to 2-3 days.
Can Unleavened Bread Be Frozen?
Unleavened can be stored in the freezer for up to 2 months. When you are ready to eat it, just set it on the counter and let it come to room temperature.
This unleavened bread is incredibly simple and a fantastic way to add a delicious side dish with minimal effort! Consider hosting a Nativity dinner with your family this year, or simply whip up this bread to pair perfectly with your favorite dip or soup.
Other Bread Side Dishes to Try:
- Garlic Parmesan Focaccia Bread
- Homemade Baguette Recipe
- Garlic Cheese Bread
- Easy Herbed Peasant Bread
- White Bread
- Garlic Cheddar Herb Irish Soda Bread
- No Knead Artisan Bread
- Pao De Queijo Brazilian Cheese Bread
How to Make Unleavened Bread
Quick & Easy Unleavened Bread
Instructions
- Combine salt and flour together in a bowl. Stir in the water until the dough comes together in a ball. Knead for 5 minutes.2 Cups Flour, 1/2 teaspoon Salt, 1 Cup Water
- Pre-heat skillet over medium-low heat.
- Pinch off 5-7 pieces of dough and form into small balls. Roll out each piece on a lightly floured surface about 6” each
- Cook on a hot skillet for 2 minutes on each side. Serve or store covered.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it just me or is this more like Pancake batter than dough??? I had to add in like at least another cup and a half off floor probably to make it knead-able lol
Hi Dayna! It shouldn’t be runny at all. If you scroll the pictures in the post, you will be able to see how the dough should look.
I am going to try to make the unleavened bread. I need to find out what is all in a Passover Dinner.
Hi Harriet! You’re going to love this recipe! Enjoy!!
Super simple! Just read exodus 12&13! Fire roasted lamb with bitter herbs (romaine, endive, radicchio, dandelions?) I put some garlic, rosemary and salt of my lamb and it was PERFECT 👍 of course and this unleavened bread! We eat this for the whole week! (To symbolize our rooting sin in our lives and accepting Yeshua as Messiah!)
I love this Dayna! Thank you so much for leaving a comment!
Do you put any butter/oil/ghee in the skillet? Or just a dry skillet and heat?
Hi Lisa! With a nonstick skillet, you should be okay without anything, but you could add a little butter or oil if you are worried about it.
Tried it tonight, super easy and yummy!
Thank you so much Karen!
Hello, i make Unleavened bread because God wants us too. Exodus 12 chapter tells us to do it forever. God is God along.
Hi Johnny! That is so wonderful! I admire your dedication and commitment to God! Blessings!
Can Cassava flour work instead of white flour?
Yes, I don’t see any reason why that wouldn’t work. You’ll use a 1:1 ratio.
Made these last night as a quick snack before bed after the bar.
Added cheese to melt on them to make a cheese roll up!
Excellent!!!
Super easy and quick!
Yay! Thanks, Aaron! So glad you enjoyed it!
Wonderful! Thanks. ❤️🙏
Thank you!
Very good. Will make with my grandchildren. Easy recipe to remember.
Yay! Enjoy!
I am with Liza; the dough was a bit pastie, but I have a lovely silicon mat I use for rolling dough rather than a board–I kept adding a tiny bit of flour to the mat as I kneaded the dough and rolled out each piece. It turned out fine, but a little challenge. I also cooked these stove top on a really hot skillet–probably too hot–had to turn the heat down and cook a little less time as they were prone to burn if I cooked them two minutes on each side. Seemed a minute and a half turned out perfect. I flipped them a few times to make sure they didn’t smoke.
Made homemade hummus and used these—they were great. Will make the again. Thanks for this recipe. P.S. My brother loved them!
Thank you so much for the feedback! I’m so glad you enjoyed them!
I made these at the last minute for a Jewish friend that came for dinner. They were perfect. So simple and everything was on hand. I added some fresh herbs from my herb pot and cooked then in gee. Yum.
Amazing! Thank you so much for the feedback Liz!
I am confused. This was unbearably wet. I weighed the flour, but it was so sticky. It was impossible to knead it for five minutes simply because it was so sticky. Am I supposed to keep adding flour so abundantly in order for it not to be a giant sticky mess?
Hello! I’ve made it a few times and if anything it can be a little dry. Is it possible you mismeasured the water?
I have puzzled so long over what went wrong. I weighed the flour, which usually means less flour than when it’s scooped, but bread making is one of my favorite hobbies, so I don’t *think* I measured anything wrong. I’ll have to give it another try to see how it goes. Glad to know that these measurements usually tend towards dry rather than wet.
Please let us know if it doesn’t work out again!
Is there any recommended herb or spice that can be added into the dough before cooking – just to change things up a little 😋
Hi David! Love this idea! Rosemary is always a go-to for me, but thyme, parsley or basil would all be delicious!