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).
Save for later: A Tool to Decide What Bread to Make Based On How Long You Have…
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
- Spicy Unleavened Cheese Straws
- 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)
- Mix flour, salt, and chopped rosemary. Make a well in the center. Add the oil and water and stir together.
- 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!
- 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.
- Bake at 450 F for 8-10 minutes, until lightly brown. Cool on a rack and cut with a knife.
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Lillie Smith says
How does the Rosemary unl. bread work with dried rosemary?
Hi Lillie! I haven’t tried it with dried rosemary myself, but it should turn out fine–it doesn’t change the texture at all, just will change the flavor a bit without the fresh rosemary. Let me know how it turns out!
turns out just fine! i ground up last yrs rosemary from my garden and i tase it in the breaf its lovely! i also used almond milk instead of water for added flavor
That sounds delicious!
Thanks for this. Going to surp0my parents with it this week since they cant leave the house for passover or services
Suzanne Jackson says
Being a Christian who is of a Protestant mother and Orthodox Jewish father, Jews definitely use flour in their unleavened bread. In fact, you can find gluten free matzo in the stores. It is Kosher, but NOT Kosher for Passover. Here’s why: bread needs gluten to rise. If unleavened bread, such as gluten free, is unleavened because their was never any chance of it rising, then it is not unleavened due to not having enough time to let the bread rise as the Hebrews were leaving Egypt, it is unleavened because there was never anything in it that would have ever allowed it to rise. Both Jews, Catholics, and many other Christian denominations require that in order to be used for the Passover for Jews, or Communion for Christians/Catholics, the bread must be ABLE to rise, we just don’t give it the time to rise. Hope this helps!
Definitely helpful, thank you for the explanation!
Lillie Smith says
When I saw the picture of your niece I thought it was someone I knew back in the mid 80’s. smile. That’s how I remember you. Sorry don’t quite remember how your sister looked.
Awww. She’s a sweetie! My oldest niece 🙂
There are Kosher For PASSOVER flours which may be used to create this unleavened bread. This however is still NOT QUITE considered to be a MATZOH as our ancestors made them. These turn out more like a Greek flat bread. No worries though. It’s a very good recipe nonetheless. So everyone should try this just for the fun of having something different!❤️
Cassandra Torres Ponce says
I made this bread, except with regular flour, added fresh thyme along with the rosemary and kneaded in some handfuls of shredded Mexican cheese. It came out really delicious!
Those additions sound delicious! Thanks for the note, I’ll have to try this myself…adding in some cheese especially sounds great, adding moisture and a richer flavor.
Cassandra Torres Ponce says
Yes, and the shredded cheese was right out of the freezer so I think this helped it not to get gooey and melt.