Unleavened Bread

Unleavened Bread

  • Servings: 12
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A quick and easy side that is versitile and delicious

The thinner you roll the dough, the more cracker-like the result, for softer flakier bread roll the dough flat then fold to desired thickness before cutting.


  • 2 2/3 cup Spelt Flour
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Olive Oil
  • 1 Tb Salt
  • Water as needed


  1. Preheat oven to 375 degrees
  2. Mix dry ingredients in a stand mixer on low speed.
  3. Add oil and mix lightly
  4. Add water until a soft dough forms that is easily molded.
  5. Roll dough out on floured surface to desired thickness and cut with buiscuit or cookie cutters and placed on ungreased baking sheet
  6. Bake for 20 minutes


Per Serving: 181 calories; 9 g fat; 23.3 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 583 mg sodium.

I developed this recipe with the help of my 10 year old kitchen tester, my daughter, who loves to try everything out for me!

We were doing the Daniel Fast as we try to do every year in January to enter the new year with fasting and prayer. I needed a simple carb type side for our meals that I could add to the rotation of rices and whole grain pastas. Most of the unleavened breads in the store had sugar, and the sugar free breads had yeast… so we tried some internet recipes but just couldn’t find one that fit our family just right. This one checks all the boxes, and has been thoroughly tested to be a nearly foolproof bread!

An added bonus is that we have been able to cut out the shapes using cookie cutters, biscuit cutters, and even Ninjabread men cutters! Dinner was more exciting with Ninjas in our soup!

The making of it was simple, preheat the oven and then begin measuring the simple ingredients. I complicated things by grinding my own flour fresh, but store bought ground will work just the same.

This recipe is too clunky for our dough hook, so we used this attachment and had the best results.

Adding too little water will make the dough tough, but too much makes it sticky. Try to find the balance of a soft play dough texture.

Using plenty of flour will keep the dough from sticking to the counter or the pan. No spray needed.

You can experiment with thicknesses, thin bread will be crispy and cracker like, thick will be biscuity and soft. Both will be done in the same time in the oven.

The best part is deciding the shape of the day, or having fun with all the shapes!

The finished product, in less than half an hour and just in time to be served with a garden veggie and bean soup! I hope you enjoy this recipe, let me know in the comments what you think!

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