These flatbreads are easy to make and great for Passover/Holy Week. They are Matzah bread but they aren’t the cracker like ones, they can bend and you can stuff them with cheese or meat, or make them into a delicious grilled sandwich!
Unleavened bread is made without yeast, sourdough or any other leavening agent. These are the only type of bread we are supposed to eat during Holy Week. This one is a flatbread and one of the easiest unleavened breads you can make. So if there is no other bread in the house, this is my favorite solution.
These Matzah breads are good as grilled sandwich bread, they are perfect with roasted lamb and for dipping into a good tzatziki.
There are countless traditional flatbreads, not all of them are unleavened, but some of them are. Matzah is the traditional Jewish unleavened bread that you usually would eat during the feast of unleavened bread. It can be made with or without fat. I think they taste better with fat and in this recipe I have used beef fat which is completely kosher, if you are into that kind of thing! (Which of course I am not)
This is not the typical cracker like Matzah bread you’ll find at the grocery store, they are much softer which I personally like.
I make them with freshly home milled flour but they can be made with a store bought all-purpose einkorn flour too.
If you don’t have beef tallow, you can just use butter. I just really like what beef fat does to baked goods, so that’s why I think it works rather well when making unleavened bread. In Italy it’s quite normal to use animal fat in unleavened breads, especially pork fat. But now it’s Matzah and there’s not supposed to be a pig in sight 😉
Well, no more talk, let’s make Matzah bread!
Einkorn Matzah Bread
Equipment
- 1 Rolling Pin
Ingredients
- 200 g Einkorn Flour (you can use freshly milled flour or Jovial all-purpose einkorn flour, both works. All-purpose flour just makes a more refined, lighter yellow matzah)
- 75 g Tallow or Grass-fed Butter
- ¼ tsp Fleur de sel (or fine Celtic salt)
- 100 g Carbonated Mineral Water
Instructions
- Mill your einkorn berries or weigh off your all-purpose flour into a mixing bowl. Weigh off the tallow/butter and leave the salt and carbonated water for later.
- Crumble tallow/butter into the flour, it is quite important that the fat isn't too cold, so you don't end up with big hard lumps of fat in the bread, the same applies if you use butter,
- When the flour and fat looks like a fine crumble as in the picture above, mix in the salt and water.
- Knead it all together with one hand, it will probably be a little sticky at first but keep going.
- After kneading for a few minutes, the dough will look like this. It will easily let go off your fingers without being sticky.
- Shape the dough into a ball and cover with a tea towel, leave to rest for 10 minutes.
- When the dough has rested, it's ready to be rolled and baked on a skillet.
- I always weigh the entire dough and divide it with with 9. Since this is a 9 bread recipe. The dough would typically weigh around 368-370g.
- So, I usually weigh 9 balls of approximately 40-41g. (if you bake with butter and Jovial all-purpose flour, it is a good idea to keep the dough balls in the fridge while you roll out each bread, otherwise the dough can become unmanageable, due to the butter it becomes very soft room temp.)
- Roll each ball into a nice bun.
- Sprinkle the table with some flour.
- Press the bun lightly into the flour.
- Turn it.
- Press again so it gets slightly bigger.
- Now it's ready for rolling.
- Roll it gently, It's usually enough to roll it 2-4 times.
- When it has the size of a small lunch/cake plate it's ready.
- Bake it on a piping hot iron/cast iron skillet, bake the breads individually for about 2-3 minutes on each side, so they don't turn black, unless you like that of course.
- Once the breads are baked, place them on a plate and cover them with a tea towel for 30-60 minutes. This will make them softer than a traditional Matzah. I often use them for grilled sandwiches, like the one I have shown below and then it's better with a softer bread.
Notes
This is what our daughter calls a “Cheesaroni” her favorite sandwich and they are sooo good!
I hope you will try baking these Matzah breads, even though they are a bit rustic (especially when they are baked with the home milled flour), they are quite good, easy to make and we know what is in them, which is something I truly appreciate. Have a blessed day!
Much Love in Christ
P.S. all posts on this blog are written and photographed by Belle Frost, no AI has been used to generate content and all Copyright belongs to Maison Frost.
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