In large bowl stir together:
4 cups all-purpose flour (or whole wheat flour, or half of each)
2 teaspoons salt
2 teaspoons chopped fresh rosemary leaves (1 tsp dried)
2 teaspoons chopped fresh oregano leaves (1 tsp dried)
2 teaspoons chopped fresh thyme leaves (1 tsp dried)
crushed or minced garlic, to taste (optional)
1 teaspoon baking soda
1/4 teaspoon ground black pepper
Stir together and mix briefly into flour mixture:
1/2 cup whole milk
1/3 cup extra virgin olive oil
1 cup warm water
Turn dough onto work surface (does not need to be floured) and knead 10 minutes. Add flour as needed. Divide dough into 18-10 equal balls; return balls to bowl. Cover bowl with plastic wrap and let dough stand at room temperature 30 minutes to rest.
On work surface, with floured rolling pin, roll one ball into an 8-inch round (edges may be ragged). Repeat with remaining balls.
Heat skillet over high heat about 5 minutes or until hot. Cook flatbread 1 to 2 minutes or just until browned in spots on both sides, turning bread over once. Place cooked bread on warm plate; cover with foil to keep warm. Repeat with remaining dough rounds. Serve bread warm.
This is a flavourful unleavened bread recipe for Passover.
Please note that while there are things I could have changed in this recipe to make it conform to my own preferences, I chose to be faithful to present this recipe as I found it. If you'd like to use this recipe but make it more healthy by substituting some ingredient(s), by all means do so! For example, you might prefer to use almond milk instead of cow's milk. If you do not use baking soda during the week of unleavened bread, leave it out.
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This recipe and others like it are available in a PDF document on this website. By recommending this recipe I do not necessarily endorse all of the material found at the source from which it came or any resources referenced therein.