Most years I try to make it home for Passover and the first Day of Unleavened Bread. It’s nice to spend the time with my parents and sister, bro-in-law, and their squidlets.
The trip started with a pre-3:30am (Eastern) wake-up to catch a 5:35am flight, stop over in Dallas for a bit, then descend into Wichita. Needless to say, I was really dragging all weekend…
My sister tried out a new unleavened bread recipe when we went to their house for Passover Thursday night, and we loved it so much that I made it again the next day (and again when I got back to Atlanta). I had the cutest little helper that there ever was…
I love this unleavened bread. It’s dense but not dry, hearty and satiating (due to the whole wheat flour and butter), and has a hint of sweet from the brown sugar and honey. It was also just as good leftover as fresh out of the oven.
Even better—you can mix it up by hand, pat out on the baking sheet, and it’s ready in half an hour, from start to finish!
Preheat oven to 350 degrees F and line a cookie sheet with parchment paper (way easier) or grease it.
Mix flour and brown sugar together.
Add the wet ingredients and stir together. All you need is a bowl and a spoon, no electric mixer is necessary.
Now, you can go one of two ways…
You can pat your dough out on a floured surface, then try to figure out how to get it onto your cookie sheet (harder than it sounds). OR, you can just gather it up in your hands and plop it directly onto the lined/greased cookie sheet. Pat or roll it out until it’s about 1/2-inch thick, and you can kind of lightly pat the edges in to make them less ragged.
Bake for about 17 minutes, until it becomes solid and slightly golden. Let cool, then gently cut into strips. Mine kept fine in an airtight container for several days.
Slightly-Sweet Unleavened Bread
- 2 cups of whole wheat or white whole wheat flour
- 1/4 cup of brown sugar
- 3/4 cup (12 tablespoons) of melted butter
- 1/4 cup of water
- 2 tablespoons of honey
- 1/4 teaspoon of salt IF your butter is unsalted
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper or grease it.
- Mix dry ingredients together, then add the wet ingredients and stir together (just a bowl and a spoon, no electric mixer necessary).
- Prepare a flour-lined space to pat/roll out the dough until it is about ½-inch thick, OR just dump the dough right out onto your prepared cookie sheet and pat it out there (it’s a little difficult to transfer otherwise).
- Bake for about 17 minutes.
- Let cool, then slice into strips. Should keep fine in an airtight container for several days.
Original recipe here
I made this tonight, but left out the brown sugar so that it was only lightly sweetened by the honey. Our family LOVED it!
I’m glad! I love the texture, and that it’s a little sweet (even when I pair it with savory things)…helps prevent the staleness I sometimes run into with unleavened bread after a couple days.
Does this recipe freeze well? I’d like to make it ahead of time for Communion bread at church.
Hey Patti! I honestly have never tried freezing them, but it’s definitely worth a try. My biggest worry on defrosting would be moisture, so you might think about doing it in an oven on a lower temp. I’d love to know how they turn out if you give it a try!
I’ll know next Sunday! 😄 We used a fresh one today at church and froze one for next Sunday.
Well, after thawing the frozen Communion bread, the taste and texture were fine! It kind of cracked apart, but it tasted fine. Plus, people at church really liked it. 😊
Yay! So good to know, thanks for reporting back!
I made your slightly sweet bread this morning and love it. Cannot wait to get back home to make it without the “sweet” as it has such a wonderful texture! You are making my Holy Days better with your recipes!
Thank you for the note, Connie! Let me know how it turns out without the “sweet”! I’ve also really been enjoying playing with different flavor combos on my “Simple Rosemary Unleavened Bread”…everything bagel seasoning, garlic cheddar, other herbs, or just plain sea salt.