Soft Unleavened Bread

Quick and easy unleavened bread with only 3 ingredients that you already have in your kitchen. After you try it, you’ll make it every day.

If you like tortilla, then this recipe is for you. You just found the best and healthier tortilla recipe, you’ll forget any tortilla recipe that you know.

This post may contain references to products from one or more of our advertisers. Unprocessed life may receive compensation when you click on links to such products. I only recommend products that I genuinely love and use.

Unleavened bread is usually a flatbread which means it doesn’t contain any leavening agent (no yeast, no rising flour, no chemicals like baking powder or baking soda). You may find it under the name of matzo bread or from the Jewish, it is made quickly to prevent fermentation and it is also enjoyed in various cuisines worldwide as a nutritious accompaniment or base for toppings.

These unleavened breads represent mankind’s oldest form of bread. Some simple pies were made of flour with water and salt and were baked directly in embers or sponges or on a hot stone.

Many cultures around the world have their versions of flatbreads. In India, chapati, roti, and paratha are common, while Arab countries favor various types of bread. These breads are widely consumed throughout the Near and Middle East.

The traditional Mexican tortilla is made from corn flour, whereas the modern version is often made from a dough that combines water and wheat flour, known as tortilla de harina or tortilla de trigo. Interestingly, the first pizza was also made using unleavened bread. Almost every nation has its own type of flatbread as part of its culinary heritage, and a comprehensive list of these various types can be found here.

This soft unleavened bread, made from scalded dough, is soft and delicious.

After my family and I discovered, thanks to the Almighty Creator, that almost everything we eat is fermented, we realized fermentation is a significant reason for being bloated, overweight, and experiencing various other health issues. You can read more about fermented foods and why we chose to eliminate them from our diet.

The first thing we thought was a replacement for bread. We searched online for unleavened bread (just like you did, which is why you’re here) and tried various recipes, but they were either too dry or too hard. One day, my husband came up with the idea of boiling water and then mixing it with the flour, which resulted in an extremely soft unleavened bread.

What Ingredients Do I Need to Make Unleavened Bread?

You’ll only need 3 basic ingredients:

• Flour
• Water
• Salt

Flour. Make sure to check your flour package ingredients; you want all-purpose flour with no other ingredients added. Some flour has enzymes added; you don’t want that.

Water. You’ll need to boil your water to get a scalded dough. In that way, your unleavened bread will be soft.

Salt. I use natural sea salt without iodine (Himalaya salt without iodine also good). You can use any salt you have.

Read my article about avoiding fermented foods and learn how to lose weight effortlessly while eating sugar and carbs.

How to Make Unleavened Bread

It doesn’t get any easier than this! You won’t need any fancy cooking skills for this delightful recipe.

First things first, let’s get that water boiling! While you wait, grab a large bowl and mix your flour and salt. Once your water is bubbling away, it’s time to pour it into the mix.

Mix all ingredients with a spoon, then remove the dough from the bowl and knead for approximately 5 minutes. If it is too hot to knead, wait a few minutes for it to cool down.

Knead the dough gently without pressing too hard until it becomes less sticky.

Note 1: If you have a stand mixer, combine flour and salt in the mixer bowl. Then, add the boiled water and attach the dough hook. Mix on low speed. When the dough comes together, let the mixer run for another 2-4 minutes.

It should look like this.

Divide your dough in 7-9 small balls, depending on your skillet size, mine is 30cm (~11″).

Preheat your skillet over medium-high heat.

The key to this process is to roll out each ball of dough and cook it; do not let it rest too much. The flatbread dough will be delicate, so you need to handle it carefully to avoid creating holes. This method will result in a very soft flatbread.

Roll out one ball at a time on a floured surface about 30 cm (~11″) each, or as needed (depending on your skillet size and how big you want it to be).

Cook on a hot skillet for about 3 minutes, and when it starts to bubble like this, flip your unleavened bread and cook for another 2-3 minutes.

Note 2: When it starts to bubble, I like to press it with my spatula from place to place to get even more air into the flatbread, but this isn’t an essential step, depending on how you like it.

That’s it! Enjoy your soft unleavened bread (or matzo bread, or flatbread, or tortilla, or however you want to call it)!

These soft unleavened breads are perfect for breakfast with any topping you like, or with tacos, burritos, fajitas, and, of course, quesadillas, just like any soft tortilla.

Bonus tip:

I store the rest of the ball of dough on a plate in the fridge, covered with a plastic bowl to prevent it from drying out. When we want flatbread, we take it from the fridge, roll it out, and cook it. This way, we always have fresh flatbread on hand.

Storage

If you don’t consume them within 3-4 days, you can store them cooked in the refrigerator for up to 7 days. In the freezer, they can last for 6-8 months. When you’re ready to eat them, let them thaw and then heat them up in the oven or on the stovetop, keeping the lids on.

These unleavened breads are perfect with any recipe that calls for tortillas like tacos, burritos, fajitas, and, of course, quesadillas!