Looking for an unleavened bread made with 100% freshly milled wheat that has NO leavening agents? This is your recipe!
This is a very tasty unleavened bread, plus it’s made super fast.
This bread is great for Passover, the Lord’s Supper, or when you want a fast and easy flat bread that’s perfect to go with hummus!
Unleavened Bread with 100% Freshly Milled
This is a super easy recipe for an unleavened bread made with 100% freshly milled wheat! It contains no leavening agents, so perfect for Passover, The Lord's Supper, and more!
Ingredients
- 4 cups freshly milled flour of choice. I prefer kamut, but soft white, spelt, einkorn will be great options too. Mill about 3 cups of wheat berries to get 4 cups of flour plus a little extra for dusting
- 1 1/2 cups warm water more may be needed depending on type of wheat used
- 2-3 tsp salt I prefer 3 teaspoons
- 2 TB olive oil any oil will work
Instructions
- Preheat oven to the hottest setting. Mine was 525 degrees F. If using a baking stone or steel, place in oven to preheat as well.
- Mill your wheat berries into flour
- In a bowl, add 4 cups of flour and salt. Stir together.
- Add to flour mixture olive oil. Mix together.
- To flour mixture, slowly start to add the water. Add 1/2 cup at a time until the dough comes together and forms a soft (most likely sticky) dough. The amount of water can vary depending on what type of wheat was used. See video for details.
- When dough has come together into a ball, knead on counter for about 30 seconds to incorporate into a dough ball.
- Place dough ball in a bowl, cover with plastic wrap and let rest for 15 minutes (see notes below about resting).
- After resting, dough should be a bit relaxed and a little more soft. Remove dough from bowl and knead for about 3 minutes. Depending on wheat used, the dough may be sticky or tacky. This is fine. If needed, lightly dust your hands to keep dough from sticking.
- Place back into bowl, cover with plastic wrap, and allow to rest another 15 minutes.
- After dough has rested, it will be nice and soft. Still may be tacky or a bit sticky.
- After resting, roll dough out onto lightly floured parchment paper until it's about 1/4 inch thick.
- If desired, carefully score bread to help break it apart later or pierce with a fork. If this isn't done, bread most likely will puff a bit while baking.
- Carefully transfer to hot oven (see notes below) and bake for about 3-5 minutes.
- When edges are starting to look slightly brown, bread is most likely done. Remove from oven and enjoy!
Notes
Resting Time Adjustments
In my research, I have seen several people mention that bread for Passover has to be baked within 18 minutes of the flour and water mixing together.
If that is the case with you, you can easily omit the resting periods. However, I would knead the dough a bit more at the beginning to make sure the dough is workable and pliable.
Do know, the resting times help to soften the dough thus getting a softer bread.
Baking Stones:
If you do not have a baking stone, totally fine! Just place parchment paper directly on to oven racks OR place on a large baking sheet to easily transport.
Tried this recipe?Let us know how it was!
