Unleavened Bread: Gluten or Gluten Free Baked 2 Ways
Unleavened bread is a staple all over the world. This most basic recipe can be made gluten free. Cook it in a skillet or bake it in the oven. Serve it as a side with any meal. Eat it for breakfast or as a snack with butter, jam, or nut butter. It's perfect for Passover or as communion bread.
Ingredients
Skillet-Cooked Bread
- 2 cups + 2 tbsp all-purpose flour OR any gluten-free all-purpose flour
- ½ tsp salt
- 1 cup cold water
Oven-Baked Bread
- mix all ingredients for skillet-cooked bread and add the following flour and oil
- 1 tbsp flour (in addition to the above)
- 4 tbsp oil neutral or flavored, depending on preferences
Optional Ingredients
- 1 tsp dried herbs
- 1 tsp minced garlic
- ¼ cup melted butter or shortening
- 1½ tsp honey
Instructions
Skillet-Cooked Bread
- In a large bowl, whisk flour and salt. Mix in any optional ingredients you want. Stir in water slowly, adding only enough until the dough comes together and isn't too sticky.
- On a lightly floured surface, scoop out dough and knead for a few minutes, just until all the ingredients are well combined. Add flour as necessary.
- Divide dough into 6-7 equal sized balls. Quickly roll out each on a lightly floured surface into ovals as thin as a tortilla.
- Preheat skillet on medium-high heat. Skillet is hot when a splash of water sizzles and quickly evaporates. Add an oval of dough and cook until the underside is spotted brown and bubbly. Reduce heat as needed. Flip bread and cook on other side until spotted brown. Remove and continue with the other dough ovals.
- Serve and enjoy!
Oven-Baked Bread
- In a large bowl, whisk flour and salt. Mix in oil and any optional ingredients you want. Stir in water slowly, adding only enough until the dough comes together and isn't too sticky.
- On a lightly floured surface, scoop out dough and knead for a few minutes, just until all the ingredients are well combined. Add flour as necessary.
- On a sheet of parchment paper cut to about 18", sprinkle on a little flour and roll out the entire ball of dough into a large oval (~8"x15").
- With a knife, score the dough (not cutting all the way through) from one end to the other. Then, score from side to side, so you have small diamond or square shapes that can be broken off once baked.
- Place parchment paper with dough on a cookie sheet (~13"x18") to accommodate the dough size.
- Set oven to broil on HIGH with the bottom rack on the lowest level. Place the cookie sheet with dough on the rack and bake for 10 minutes. Remove cookie sheet, flip over bread and return to oven for another 10 minutes. Bread should be crusty and spotted brown on both sides.
- Serve and enjoy!
Video
Notes
*Add any optional ingredients to the base recipe to fit your preferences. Make it sweet or savory.
*For kosher unleavened bread, be sure to start cooking the dough within 18 minutes of mixing the ingredients as flour and water begin fermenting at this time.
*Serve this bread as a side with any meal. Eat it for breakfast or as a snack with toppings like butter, jam, or nut butter.
*Use this unleavened bread for communion.