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A stack on unleavened bread on a burlap surface.
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4.63 from 69 votes

Easy unleavened bread recipe

Unleavened bread is bread made without any leavening agent usually for dietary or religious reasons. An easy 4-ingredient bread recipe that you will want to make over and over.
Prep Time15 mins
Cook Time20 mins
Resting time30 mins
Total Time35 mins
Course: bread
Cuisine: Middle East
Diet: Halal, Vegan, Vegetarian
Servings: 8 serving
Calories: 231.3kcal
Author: Amira

Ingredients

  • 2 cups All purpose flour
  • 2 cups whole wheat flour.
  • 1 ½ cups warm water
  • 2 teaspoons salt
  • 2 Tablespoons olive oil

Instructions

  • In a large bowl, or a mixer bowl fitted with a dough hook, add all purpose flour, whole wheat flour, sat and olive oil.
  • Start your mixer to combine the ingredients. Gradually add water while kneading.
  • Knead until you have a nice firm dough.
  • Take the dough out and knead by hand for 3 minutes until smooth and soft.
  • Cover the dough and let it rest for 15 minutes.
  • Divide the dough into 4 pieces and brush with olive oil.
  • Cover again and let it rest for another 15 minutes.
  • Heat your oven to the maximum temp - mine was 500F - putting a pizza stone in it or any baking sheet.
  • Roll your dough on another sheet sprinkled with some corn meal.
  • Place the bread on the pizza stone and bake for 3-4 minutes, poking any air bubbles with a fork.
  • Serve with your favorite dips or Indian curries.

Video

Notes

  • Allowing the dough to rest gives it more structure but if you can't do this then feel free to use the dough immediately.
  • You can cook the dough on a skillet, in this case cut the dough into 6-8 pieces and roll to the size of your skillet. Cook 2 minutes each side.
  • Storage:
    • Store unleavened bread in a Ziploc bag on your counter for 2 days. Refrigerate for up to 4 days or freeze for up to 4 months.
  • Serve with:

Nutrition

Calories: 231.3kcal | Carbohydrates: 44g | Protein: 7g | Fat: 3.9g | Sodium: 581.4mg | Fiber: 4.7g | Iron: 1.1mg