Passover Bread, also known as Unleavened bread, is a type of bread that is made without yeast. Jews traditionally eat it during the Passover holiday. Here’s an easy unleavened bread recipe that can be made with either Matzo Meal or Matzo Crackers; you need to grind the crackers finely. It is great on its own and even better topped with butter or cream cheese. It can also be used as sandwich bread.
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What is Passover Bread?
Passover Bread, also known as Unleavened Passover Bread, is a type of bread that does not contain any leavening agents, such as yeast; this type of bread is made from flour, water, and salt, and it is often used for religious ceremonies, as it is considered a more pure form of bread.
Passover Bread Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Matzo Meal or Matzo Crackers: You can find them in the Kosher section of your grocery store or order from Amazon.
- Eggs: It acts as a natural leavening agent while providing color and flavor.
- Vegetable Oil: You can use any neutral-flavored oil.
- Water: It adds moisture.
- Salt & Sugar: To enhance the flavor of the Passover Bread.
Tools you’ll need
How to Make Passover Bread
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400°F and line (2) 13×18-inch baking sheets with parchment paper; set aside. If using Matzo Crackers, break them up and place them into a food processor (or blender), and pulse matzo until finely ground; you’ll likely need 2 boxes, but you won’t use them all.
In a medium nonstick pot, combine the water, oil, salt, and sugar and bring to a boil. Reduce the heat to low and add the matzo meal; stir with a wooden spoon until evenly combined and pull away from the sides of the pot; the mixture will be very thick. Transfer the mixture to a large bowl and set it aside to cool for about 10 minutes.
Add the beaten eggs, a little at a time, stirring well with a wooden spoon after each addition, until evenly combined. Use a large ice cream scoop or two spoons to drop the batter into mounds, about 2 inches apart, onto the prepared baking sheets. With lightly oiled or wet hands, gently shape the dough into rolls. Sprinkle matzo meal over each roll and score the top with a sharp knife.
Bake the Passover bread for 20 minutes, reduce the heat to 400 degrees, and bake for 30 to 40 minutes until puffed, crisp, and golden. Transfer to a wire rack to cool; it is normal for the Passover bread to deflate slightly as they cool.
Substitutions
- Matzo Meal: You can use almond or quinoa flour instead of matzo Meal.
- Vegetable Oil: You can use any neutral-flavored oil, such as canola or grapeseed.
- Sugar: If you prefer, use honey or maple syrup instead of granulated sugar.
- Herbs: Add 1 tablespoon of fresh chives or 2 teaspoons of fresh thyme, or a combination of both for added flavor.
- Onion: Heat a tablespoon of oil in a skillet over medium heat. Add 1-2 cups of diced onion and cook, occasionally stirring, until softened, about 5 minutes. Let it cool slightly, add the onion to the unleavened bread dough, and mix well to combine.
Variations
- Herbs: Add 1 tablespoon of fresh chives or 2 teaspoons of fresh thyme, or a combination of both.
- Onion: Heat a tablespoon of oil in a skillet over medium heat. Add 1-2 cups of diced onion and cook, occasionally stirring, until softened, about 5 minutes. Let it cool slightly, add the onion to the unleavened bread dough, and mix well to combine.
- Sesame: Add 1/4 cup of toasted sesame seeds to the dough for a nutty flavor and texture.
- Everything: Mix together 1 tablespoon of poppy seeds, 1 tablespoon of sesame seeds, 1 tablespoon of dried onion flakes, 1 tablespoon of dried garlic flakes, and 1 teaspoon of coarse salt. Sprinkle the mixture over the bread before baking for an “everything bagel” inspired flavor.
- Za’atar: Mix together 1 tablespoon of za’atar spice with 1 tablespoon of olive oil. Brush the mixture over the bread before baking for a Middle Eastern twist.
How to Serve
Passover Bread is a versatile bread that can be served in many ways. Here are some serving ideas:
- Serve warm with a smear of jam, butter, or cream cheese.
- Use as sandwich bread, with fillings such as egg salad, tuna salad, or deli meats.
- Serve as a side to soups or stews.
- Make French toast with leftover Passover Bread.
- Use as a base for mini pizzas or bruschetta.
- Toast and crumble over a salad for added crunch.
Passover Bread is a simple bread that is perfect for any occasion. Enjoy it as is, or experiment with different toppings and serving ideas.
How to Store & Re-Heat
Passover Bread is best served fresh on the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 3 days. To reheat, place it in a preheated 350°F oven for 6 to 8 minutes until it is heated through and crisp. Alternatively, you can warm it up in the microwave for about 15 seconds.
Make Ahead
Passover Bread is best served fresh on the day it’s made, but it can be made ahead of time and stored in an airtight container for up to 3 days. Here’s how to make Passover Bread ahead of time:
- Prepare the Passover Bread dough according to the recipe instructions.
- Once the dough is mixed, cover the bowl with plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, preheat the oven and line baking sheets with parchment paper.
- Remove the dough from the refrigerator and allow it to come to room temperature for about 30 minutes.
- Use a large ice cream scoop or two spoons to drop the batter onto the prepared baking sheets, and follow the remaining recipe instructions for shaping, scoring, and baking the Passover Bread.
By making the Passover Bread dough ahead of time, you can save time on the day you plan to serve it. Just store it in the refrigerator and bring it to room temperature before shaping and baking.
How to Freeze
Passover Bread can be frozen for up to 1 month. Here’s how to freeze Passover Bread:
- Allow the Passover Bread to cool completely before freezing.
- Wrap each Passover Bread individually in a double layer of plastic wrap, covering it completely.
- Wrap each Passover Bread in another double layer of aluminum foil to prevent freezer burn.
- Label the Passover Bread with the date and place it in the freezer.
When you’re ready to use the frozen Passover Bread, follow these steps:
- Remove the Passover Bread from the freezer and allow it to thaw at room temperature for several hours or overnight.
- Preheat the oven to 350°F and place the Passover Bread on a baking sheet.
- Bake the Passover Bread for 6 to 8 minutes until it is heated through and crisp.
- Alternatively, you can warm it up in the microwave for about 15 seconds.
Frozen Passover Bread can be a convenient option when you want bread on hand but don’t have time to bake a fresh batch. Just be sure to wrap it properly to prevent freezer burn, and label it with the date so you know how long it’s been frozen.
Tips for Making The Best Passover Bread
- Use room temperature eggs: Room temperature eggs will mix better with the other ingredients and help the Passover Bread rise properly.
- Make sure the dough is mixed well: When adding the eggs to the matzo meal mixture, mix well after each addition to ensure that the dough is evenly combined.
- Allow the dough to cool before adding eggs: Let the matzo meal mixture cool for about 10 minutes before adding the eggs to prevent them from cooking too quickly and making the dough lumpy.
- Use an ice cream scoop: Using an ice cream scoop to portion out the Passover Bread dough will help ensure that each roll is the same size and will bake evenly.
- Score the bread before baking: Scoring the bread with a sharp knife will allow it to expand and rise properly in the oven.
- Use parchment paper: Lining the baking sheets with parchment paper will prevent the Passover Bread from sticking and make cleanup easier.
- Sprinkle with matzo meal: Sprinkling a little matzo meal over each roll before baking will add extra texture and prevent the Passover Bread from sticking to the baking sheet.
- Don’t overbake: Watch the Passover Bread as it bakes; it can easily overbake and become dry and hard.
FAQ
What is Passover Bread?
Passover Bread, or Matzo Bread, or Unleavened Bread is a traditional Jewish bread made without yeast or any other leavening agents. It is commonly eaten during the Passover holiday.
Can I use almond flour or other gluten-free flour to make Passover Bread?
Yes, you can use almond flour or other gluten-free flour as a substitute for a matzo meal. Remember that the bread’s texture and flavor may be slightly different.
Can I freeze Passover Bread?
Yes, Passover Bread can be frozen for up to 1 month. Be sure to wrap it well in plastic and aluminum foil before freezing. How long does Passover Bread last? Passover Bread is best eaten on the day it is made, but it can be stored in an airtight container at room temperature for up to 3 days.
What is the difference between
Passover Bread and regular bread? Passover Bread is made without yeast or any other leavening agents, while regular bread is made with yeast or other leavening agents to help it rise.
What is Matzo’s Meal?
Matzo Meal is a kosher version of breadcrumbs that can be used as a substitute for flour in Jewish cooking. It has a coarse texture and is made from matzo crackers baked and ground into a fine powder.
Can I make Passover Bread ahead of time?
You can make Passover Bread ahead of time and store it in an airtight container for up to 3 days. See the “Make Ahead” section above for more details.
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📖 Recipe
How to Make Passover Bread
Ingredients
- 350 g (3 cups) matzo meal
- 8 large eggs, beaten , at room temperature
- 1 cup vegetable oil
- 2 cups water
- 1-3/4 teaspoons kosher salt
- 1-1/2 tablespoons granulated sugar
Instructions
- Preheat the oven to 400°F and line (2) 13x18-inch baking sheets with parchment paper; set aside. If using Matzo Crackers, break them up and place them into a food processor (or blender), and pulse matzo until finely ground; you'll likely need 2 boxes, but you won't use them all.
- In a medium nonstick pot, combine the water, oil, salt, and sugar and bring to a boil. Reduce the heat to low and add the matzo meal; stir with a wooden spoon until evenly combined and pull away from the sides of the pot; the mixture will be very thick. Transfer the mixture to a large bowl and set it aside to cool for about 10 minutes.
- Add the beaten eggs, a little at a time, stirring well with a wooden spoon after each addition, until evenly combined. Use a large ice cream scoop or two spoons to drop the batter into mounds, about 2 inches apart, onto the prepared baking sheets. With lightly oiled or wet hands, gently shape the dough into rolls. Sprinkle matzo meal over each roll and score the top with a sharp knife.
- Bake for 20 minutes, reduce the heat to 400 degrees and bake for 30 to 40 minutes longer until puffed, crisp, and golden. Transfer to a wire rack to cool; it is normal for the Passover rolls to deflate slightly as they cool.
Notes
- How to Store & Re-Heat: Passover bread is best served fresh on the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 3 days. To reheat, place it in a preheated 350°F oven for 6 to 8 minutes until it is heated through and crisp. Alternatively, you can warm it up in the microwave for about 15 seconds at a time.
- Make Ahead: Passover bread is best served fresh on the day they're made, but it can be made a day ahead and stored in an airtight container for up to 3 days.
- How to Freeze: Unleavened bread can be frozen for up to 1 month: Allow the Passover bread to cool completely before wrapping it in a double layer of plastic wrap, followed by another double layer of aluminum foil; freeze for up to 1 month. Thaw at room temperature.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
