Simple Rosemary Unleavened Bread

When it comes to the Days of Unleavened Bread, it’s hard not to just go back to my old favorite recipes, rather than branching out a bit.  But every year I try to make myself try at least one new unleavened recipe, to see if I can find a new tradition to add to my annual recipe repertoire.  And this super simple rosemary unleavened bread recipe is one of the best I’ve tried in years!

Disclaimer:  I keep the Days of Unleavened Bread (the week following Passover) as laid out in the bible, so I avoid leavening (sometimes called a rising agent).  This can be things like yeast, baking powder, etc. (definition here).   My understanding is that some Jewish people (particularly Orthodox Jews) may keep these days differently and also avoid flour and certain grains.  I can’t speak to that in any way, and only you know how you keep the Days of Unleavened Bread.  So please don’t send me angry comments, you have been warned 🙂

This recipe comes courtesy of my bestie (a.k.a. my Cheese) out in California.  I love a handwritten recipe!  The main change I’ve made is using white whole wheat flour, as I like the taste better and is healthier.  It’s also a little more true to how the Israelites would have made their unleavened bread.  I’ve done it basically half and half, using a cup of white flour and a cup of the white whole wheat, and that still tastes great too.

Check out some of my other favorite unleavened recipes!

Mix the flour, salt, and chopped rosemary together.  Make a well in the center and add the oil and water.  Stir everything together, then turn out onto the counter and knead the dough 4-5 times, just for a minute to bring everything together and develop the gluten a bit.  But don’t overwork it!  It will be tough if you do.

Separate the dough into three roughly even pieces.  Roll each piece out fairly thin.  You can lay down parchment paper if needed, to keep it from sticking.  Transfer to a baking sheet lined with parchment paper and sprinkle with sea salt.

Bake at 450 F for 8-10 minutes, until lightly brown.  Cool on a rack and cut with a knife (or tear if you’re an animal like me).

I mean, seriously 5 minutes of prep and then 10 minutes in oven—what more could you ask for?!

You might also like:

• Slightly Sweet Unleavened Bread
• Mom’s Famous Unleavened Cottage Cheese Rolls
• Jam Diagonals, a Perfect (Unleavened) Spring Treat
• Unleavened Almond Bread
• Naturally Unleavened:  Whole Wheat Orange Cranberry Pistachio Shortbread Cookies

Rosemary Unleavened Bread

• 1 3/4 cups of white whole wheat flour
• 3/4 teaspoon of salt
• 1 tablespoon of chopped rosemary
• 1/3 cup of extra-virgin olive oil
• 1/2 cup of water
• Sea salt or kosher salt for sprinkling (big grains are important)

1. Mix flour, salt, and chopped rosemary.  Make a well in the center.  Add the oil and water and stir together.
2. Take the dough out of the bowl onto the counter and knead 4-5 times, just for a minute to bring everything together and develop the gluten a bit.  You don’t want to overwork it!
3. Separate the dough into three pieces.  Roll out thin, either on the counter or on parchment paper.  Transfer to a baking sheet lined with parchment paper and sprinkle with sea salt.
4. Bake at 450 F for 8-10 minutes, until lightly brown.  Cool on a rack and cut with a knife.

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