Best Unleavened Bread Recipe

After trial and error, I have officially mastered my unleavened bread recipe. Brayden liked it so much that he is still asking for it even after the feast days. In fact, I definitely believe that you can use this recipe throughout the year. So far, we've used it for pizza crust and sandwiches. The best part is, it is really simple to make and I'm sure you have all of the ingredients in your pantry and spice cabinet! I hope you enjoy!

My mom cooking unleavened bread for Passover

Ingredients

2 c of Flour

1/4 c of Water

1 tbsp of Onion Powder

1 tbsp of Garlic Powder

1 tsp of Basil

1 tsp of Oregano

1 tsp of Parsley

1/4 tsp of Olive Oil

Directions

1. Mix all dry ingredients together in a big bowl.

2. Add water in gradually, making sure not to add to much (remember you are making a dough so it shouldn't be water or the consistency of cake mix.)

3. Knead the dough into a ball

4. Using a rolling pen, roll the dough making it to the thickness you would prefer (the thinner you make it, the crispier it will get. My family preferred it soft, so mine were relatively thick.)

5. Using a circular cookie cutter (or anything you have to make medium size circle), make a few circles in the dough.

6. In a skillet, oil the bottom of the skillet and place your circle dough in the skillet to cook on medium heat.

7. Let cook approximately 3-4 minutes on each side until golden brown.