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.
Brief Highlight Of Our Passover Bread Recipe:
- Taste: Passover Bread has a simple, neutral flavor with a hint of saltiness. It's not very flavorful on its own but serves as a versatile base for various toppings or spreads like butter, cream cheese, or jam. The small amount of salt and sugar in the recipe provides a subtle seasoning.
- Texture: Passover Bread has a unique texture that is thin and crisp. It is similar to a cracker or flatbread and lacks the soft and chewy texture associated with yeast-raised bread. When baked, it becomes crunchy and brittle.
- Method: Preheat the oven and prepare baking sheets with parchment paper. If using Matzo Crackers, grind them into a fine meal using a food processor or blender. In a pot, bring water, oil, salt, and sugar to a boil. Add the Matzo Meal and stir until it forms a thick, cohesive mixture. Allow the mixture to cool for a few minutes. Gradually add beaten eggs, stirring well after each addition, until the dough is well combined. Use an ice cream scoop or spoons to drop the dough onto baking sheets, shaping them into rolls. Sprinkle Matzo Meal on top and score the rolls with a knife. Bake until the Passover Bread becomes puffed, crisp, and golden.
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) 13x18-inch baking sheets with parchment paper; set aside. If using Matzo Crackers, break them up, 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 ¼ cup of toasted sesame seeds to the dough for a nutty flavor and texture.
- Everything: Mix 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 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 typically served as a delightful addition to the Passover meal. Once cooled, you can enjoy them as a bread basket, spread with butter or other toppings, or even use them for sandwiches. They make a flavorful accompaniment to soups, stews, or main dishes. However you serve them, Passover rolls add a delicious touch to your celebration.
How to Store & Re-Heat
To store: Passover Bread, let the rolls cool completely and store them in an airtight container or bag at room temperature for up to 2 days. For longer storage, freeze the rolls for up to a month.
To reheat: Warm them in the oven at 350°F (175°C) for 5-10 minutes or use a toaster oven or microwave for a quick warm-up. Enjoy within a few days for optimal taste.
Make Ahead
Passover Bread can be made ahead to save time on the day of your Passover meal. Once the rolls have cooled completely, store them in an airtight container or bag at room temperature for up to 2 days. If you prefer to make them even further in advance, you can freeze the rolls for up to a month. When you're ready to serve, thaw them at room temperature or reheat them in the oven at 350°F (175°C) for a few minutes until warmed.
How to Freeze
To freeze Passover Bread for longer storage, ensure the rolls have cooled completely. Place them in airtight freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. Label the bags or containers with the date for easy reference. Frozen Passover Bread can be stored for up to a month. When you're ready to enjoy them, thaw the rolls at room temperature or reheat them in the oven at 350°F (175°C) for a few minutes until they are warmed.
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?
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.
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
- 1-¾ teaspoons kosher salt
- 1-½ 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
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.
