Unleavened Bread: the ancient Easter bread in a tasty version.
In the rush of Easter preparations, among large leavened breads and elaborate recipes, we sometimes forget the beauty of the simplest things.
Unleavened bread is the very essence of the old peasant cuisine: originally made without yeast and without salt, composed only of flour and water.
It is the quintessential symbol of the Jewish Passover (Pesach), prepared in memory of the escape from Egypt, when there was no time to let the dough rise.
Today, this recipe proves a precious ally in our daily life.
How many times do we come home late and realize we’ve run out of bread?
Unleavened bread can really be made in a few minutes: it requires no waiting, no doubling in volume and it bakes quickly in a pan or in the oven.
It’s a great thing to keep in mind not only at Easter, but whenever haste seems to win.
Let’s be honest: to the modern palate, traditional unleavened bread can sometimes be a bit too dense and bland.
That’s why I decided to offer a slightly revised version, which I call “tasty unleavened bread.”
I added a pinch of salt to the dough and a drizzle of extra virgin olive oil.
These two small adjustments completely change the final result!
The positive note is that the oil, besides adding flavor, helps the bread while cooking: the flatbreads tend to puff slightly, creating a little space inside that makes them less hard and more pleasant to bite.
The result is a tasty, fragrant and crispy bread that is always a hit at the table, especially if served still warm.
These little “clouds” of unleavened bread are perfect to accompany cold cuts, cheeses or to be spread with hummus and sauces during the Easter appetizer.
They are so simple and good that you can’t stop at one!
I invite you to try this version: it’s the ideal compromise between respecting tradition and enjoying something truly flavorful.
About 53 kcal per bread
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cooking time: 4 Minutes
- Portions: 35 pieces
- Cooking methods: Stovetop
- Cuisine: Jewish
- Seasonality: Easter
Ingredients to make Tasty Unleavened Bread
- 4 cups type 0 flour (about 480 g) — similar to all-purpose flour
- 1 cup warm water (about 250 ml)
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
Tools
- 1 Baking pan
Preparation of Tasty Unleavened Bread
In a bowl, knead all the ingredients into a uniform, well-worked ball, then cover it for an hour and let it rest.
After resting time, lightly flour the work surface, roll out a fairly thin sheet and use a round cutter to cut out rounds of dough.
Prepare a pan with a slightly thick bottom to prevent them from cooking too quickly, heat it and set it to low heat.
Place the dough rounds on the pan and cook for about a couple of minutes per side; they will be ready to flip when they begin to puff up.
If possible serve warm, but even when cold they do not become dry, so make them and try my version to see if you like it.
Cooking: If you use a well-heated nonstick pan, a couple of minutes per side will be enough.
You will see golden bubbles form (as in my photo): it’s the sign that your bread is ready!
Aromatic variation: If you want to go further, add a pinch of dried rosemary or oregano to the dough for an irresistible aroma.
