Basic Unleavened Bread Recipe

When researching to begin a biblical eating journey, you will see the term “unleavened bread” a lot. There were times that the children of Israel were instructed to only eat bread that was unleavened. The term unleavened only means the bread has no leavening agents, such as baking soda, baking powder, yeast, or sourdough starter. This basic unleavened bread recipe is a great starting point for this type of bread.

In the bible, leavening is often used as a term for sin. Therefore, when the children of Israel would have holy days or feasts of unleavened bread, it was a symbol for a cleansing from sin.

These days, unleavened bread is still used in many churches for taking the Lord’s supper or Communion.

There are many different ways to make this bread. You can bake it like crackers or fry it like I do here. Either way, it is a tasty bread that makes a wonderful side dish for soup or with come cheese as a snack.

This type of bread would also be a great choice for fasting during Lent. If you decided to give up leavened bread for Lent, this bread would be a great replacement during that period of time.

To make this bread you will need:

1. Freshly milled Spelt, Einkorn, or Kamut.
2. Salt.
3. Olive oil.
4. Water.

This is a very thrifty list of ingredients which also makes this recipe economical.

In a medium sized mixing bowl, combine the flour and salt. Add in the oil and mix until crumbly.

In a small saucepan, heat 1/2 cup of water until hot but not boiling.

Add the water 1/2 cup at first. Mix well. ONLY ADD ENOUGH WATER TO FORM A SOFT DOUGH. It’s okay if it’s a bit shaggy. The dough should be not too sticky and not too dry.

Cover and allow to sit for 30 minutes.

Remove the dough and knead for a few minutes until smooth.

Divide the dough into 6 equal portions and roll them into a ball.

Cover with a tea towel and allow to rest for 10 minutes. Meanwhile, preheat a skilled over low-medium heat.

After the 10 minute rest, roll each ball of dough thinly. Don’t worry about the shape. The more rustic the better.

Put a bit of olive oil in the pan and put the dough in and spritz the up side with a little oil. Let it cook for 2-3 minutes on each side or until browned.

Place on a plate covered with a towel after cooking.