(no-knead) unleavened bread, (cracker version)
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Baked Unleavened Bread (also, "Matzoh" or "Cracker") is suitable for Communion, The Last Supper (Passover), and the Feast of Unleavened Bread. This no-knead, yeast-free, recipe is crunchy & buttery. Generously sprinkle salt flakes on the surface of the dough just before it enters the oven! This homemade recipe will change your family's matzoh experience at the Passover Seder Table! Does not contain Yeast, Baking Soda, or Baking Powder! Requires a Baking Pan & Parchment Paper.
serves 6-7 Matzoh Crackers
prep time 30 Min
cook time 25 Min
Ingredients For (no-knead) unleavened bread, (cracker version)
- DRY INGREDIENTS
1 call-purpose flour
Spice(s)salt (for sprinkling)
- WET INGREDIENTS
4 Tbspolive oil
1 sheetparchment paper or foil
1large rectangle baking pan, inverted
How To Make (no-knead) unleavened bread, (cracker version)
1In a glass measuring cup, measure the flour. The glass measuring cup will be the mixing bowl.
2Add water to the flour in parts, (as this ensures all the flour is being evenly coated), then use the handle of a spoon to stir. Use all the water. Note: The dough will appear flaky (right picture). Picture on the right is there for reference, don't take the dough out of the bowl.
3Add all the olive oil, then use the handle of a spoon to stir the dough. Using clean hands, squeeze tightly until an oily dough ball is formed. Note: The dough will be oily (right picture). Picture on the right is there for reference, don't take the dough out of the bowl.
4Rest the dough for 10 minutes, covered with a clean wet paper towel, or clean cloth. Note: Additionally, you may place it in a clean ziplock and store it in the fridge for up to 8 hours.
5Remove the rested dough from its container onto a clean counter. Rework the dough's oils until they're evenly distributed & the surface is smooth and elastic.
6Divide the dough into 3 parts using a sharp knife. Note: Cover with a wet paper towel so the dough balls don't dry out.
7PREPARATION: place a rack at the top of your oven & place another rack in the bottom of the oven. Preheat the oven to 400 Degrees. Preheat the baking pan in the oven.
8Using a rolling pin, thinly roll out all the dough balls. Roll it out as thin as you can, until the surface underneath shows through the dough. Cut the dough into 6x6 square shapes.
9Place the dough on parchment paper. Generously sprinkle rock salt, distributing evenly with a clean hand. Using a rolling pin, lightly roll in the salt. Poke holes through the dough using a chopstick, to let the steam release.
10Transfer the dough and parchment paper to the surface of the inverted preheated pan.
11COOKING TIME: Place tray onto the bottom oven rack & bake for 5 minutes (or until the edges turn light gold & bubbles form). Then, transfer tray to the top rack & bake for another 3 minutes (OR until light gold & crispy throughout).
12Remove the cracker(s) from the oven using tonsils or spatula and let cool. STORING: you may store in a ziplock container for up to 1 month & it will still be crispy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for (No-Knead) Unleavened Bread, (Cracker Version):
- #Quick & Easy
- #For Kids
- Dairy Free
- Soy Free
- #olive oil
- #all purpose flour
- #parchment paper
- #unleavened bread
- #Holy Communion
- #No Baking Soda
- #No Baking Powder
- #Feast of Unleavened Bread
- #YAHUSHUA HA MASHIACH
- #Inverted Baking Pan
- #no knead unleavened bread cracker for passover
- #unleavened cracker
- Middle Eastern