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 simply 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.
Jump to:
- What is Passover Bread?
- Passover Bread Ingredients
- How to Make Unleavened Bread
- Equipment you’ll need
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make Ahead
- How to Freeze
- FAQ
- What is Matzo?
- What is Matzo Meal?
- Can you use Matzo Crackers?
- For More Tasty Bread, Check out these Recipes:
- 📖 Recipe
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 also 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.
How to Make Unleavened 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 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.
Equipment you’ll need
Substitutions
- Matzo Meal: Instead of Matzo meal, you can use almond or quinoa flour.
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.
How to Serve
Serve Passover Bread warm with a smear of jam, butter, or cream cheese. They can also be used as sandwich bread.
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
Passover Bread can be frozen for up to 1 month: Allow the Passover Breadto cool completely before wrapping it in a double layer of plastic wrap, followed by another double layer of aluminum foil, and freeze for up to 1 month. Thaw at room temperature.
FAQ
What is Matzo?
Matzo or Matzah is an unleavened flatbread part of Jewish cuisine and forms an integral element of the Passover festival.
What is Matzo Meal?
Matzo meal is a Kosher version of bread crumbs that can be used as a substitute for flour in Jewish cooking. It has a coarse texture and has already been baked, making it suitable for use during the Passover seder celebrations.
Can you use Matzo Crackers?
Yes, you can finely grind the Matzo Crackersto make Matzo meal.
Is matzo meal the same as ground matzo?
Matzo meal is simply ground-up matzo.
For More Tasty Bread, Check out these Recipes:
📖 Recipe
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.
