The Feast of Unleavened Bread is one of the most hands-on moedim (appointed times) we celebrate as a family. For seven days, we remove leaven from our homes and our diets — and in doing so, we are reminded that Yahusha is the Bread of Life, pure and without sin. Far from being a burden, this feast is a joyful, practical reminder woven into our daily meals. And honestly? Unleavened bread is delicious.
Whether you have little ones running around the kitchen, teenagers who roll their eyes at first and then eat half the batch, or a houseful of adults who are new to the feast — making unleavened bread together is one of the most memorable things you can do as a covenant family during this season. Below are seven recipes ranging from the simplest three-ingredient flatbread all the way to kid-friendly unleavened flatbread pizza — because the feast should be something every member of your family can enjoy. There is truly something for everyone.
Not everyone has time to bake during a busy feast week, and that is perfectly fine! Matzah crackers are unleavened bread and are widely available at most grocery stores, Walmart, and on Amazon in a variety of flavors and types. They are a convenient and legitimate option to keep on hand throughout the seven days. That said, there is something truly special about making it yourself — especially with family — so read on!
Seven Recipes for the Feast
JunEsther Honey Flatbread
★ Tried & Tested — Featured Recipe
Oven-baked, golden, and kissed with honey — this beloved recipe has graced many a Master’s Supper gathering. Honey is the secret — it gives this bread a warmth and depth that keeps everyone coming back for more.
- 6 to 6½ cups all-purpose flour* (gluten-free flour blend works; almond or coconut flour is not recommended for this recipe)
- 1½ cups water (spring water preferred — nearly a full standard bottle)
- 1 cup melted coconut oil (or olive oil, or 2 sticks/1 cup melted unsalted butter)
- ¼ cup honey (raw honey is healthiest; cactus honey powder or maple syrup also work)
- 3 eggs (or 2 eggs; or substitute each egg with one container of Mott’s applesauce — and no, you won’t taste the applesauce, surprisingly!)
- 2 teaspoons salt (pink Himalayan salt preferred, but any salt will do)
- Extra virgin olive oil for drizzling on top
- Additional salt for sprinkling on top
- Preheat your oven to 375°F.
- In a large mixing bowl, combine the melted coconut oil, honey, salt, eggs, and water. Stir until well blended.
- Add 3 to 4 cups of flour and stir to incorporate. Gradually continue adding flour a little at a time, stirring as you go, until the mixture begins to pull together into a dough you can work with your hands.
- Knead the dough until it becomes stiff and smooth — it should hold its shape when pressed.
- Divide the dough into four equal pieces.
- On a lightly floured surface, use a rolling pin to roll each piece into a large rectangle. You can also use your hands — the shape does not need to be perfect. Roll as thick or thin as you prefer. If you plan to store the bread in a container, shape each piece to fit.
- Use a fork to prick each piece all over. This allows the dough to breathe while baking and prevents large air pockets.
- Line your baking pan(s) with parchment paper or aluminum foil. Lightly grease with olive oil spray or brush with oil.
- Place each piece of dough onto the prepared baking sheet. Bake one at a time or multiple, depending on your oven and pan size.
- Lightly drizzle a small amount of extra virgin olive oil over the top of each piece. Sprinkle a small pinch of salt on top.
- Bake for 10 to 20 minutes, depending on thickness. For a crunchier result, bake until lightly golden brown on top. For softer bread, remove as soon as the dough is set and cooked through.
- Transfer to a wire rack and allow to cool completely before cutting or storing.
- Cut into pieces using a pizza cutter or kitchen shears. Enjoy during the feast, and especially at the Master’s Supper!
Storage & freezing: This bread freezes beautifully! Once completely cooled, place in a food saver bag, vacuum seal the air out, and pop it in the freezer. You will have fresh unleavened bread ready whenever you need it — and this recipe is so good it is worth making year round, not just during the feast.
Worth noting: the very air we breathe is full of wild yeast spores that exist naturally — it is how Yah made our air. Complete removal of leaven from our environment is not fully possible, which tells us the command was never about achieving an impossible standard. It is about intentional removal and intentionally avoiding consuming leaven during this appointed time. As a practical tip, mixing and baking your dough without unnecessary delay is a good practice during the Feast of Unleavened Bread.
Simple Three-Ingredient Flatbread
The most stripped-down, ancient-style flatbread you can make. Just flour, water, and salt — ready in under 20 minutes. Perfect for the busiest days of the feast week.
- 2 cups all-purpose flour (plus extra for dusting)
- ¾ cup water (add 1 tablespoon at a time as needed)
- 1 teaspoon salt
- In a bowl, mix flour and salt together. Add water gradually, stirring until a stiff dough forms.
- Knead for 2–3 minutes until smooth. Divide into 6–8 small balls.
- On a floured surface, roll each ball as thin as possible — about ⅛ inch.
- Prick all over with a fork.
- Oven method: Bake at 400°F for 8–10 minutes on a parchment-lined pan, until lightly golden and crisp. Stovetop method: Cook in a dry cast-iron skillet over medium-high heat for 2–3 minutes per side until dark spots form.
- Cool on a wire rack. Store in an airtight bag or container for up to 5 days.
Stovetop Griddle Flatbread
A quick, skillet-style flatbread that many sisters make at meetups. Slightly charred edges, soft center — done in minutes without ever turning on the oven.
- 2 cups all-purpose flour
- ¾ cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- Combine flour and salt in a bowl. Add olive oil and warm water. Mix until a soft dough forms.
- Knead 3–4 minutes until smooth. Divide into 6 balls and let rest 5 minutes.
- Roll each ball into a thin circle, about 7–8 inches in diameter.
- Heat a cast-iron skillet or griddle over medium-high heat. No oil needed.
- Cook each flatbread for 2–3 minutes per side. It should puff slightly and develop golden-brown spots.
- Stack finished flatbreads and cover with a clean towel to keep warm and soft.
Herb & Olive Oil Flatbread
A savory, aromatic flatbread fragrant with rosemary and thyme. Elevates any feast-week meal and doubles as a beautiful gift for a friend observing the feast.
- 3 cups all-purpose flour
- 1 cup warm water
- ⅓ cup extra virgin olive oil (plus more for brushing)
- 1½ teaspoons salt
- 1 teaspoon dried rosemary (or fresh, finely chopped)
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder (optional)
- Coarse sea salt for topping
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Whisk together flour, salt, rosemary, thyme, and garlic powder in a large bowl.
- Add olive oil and warm water. Mix until a shaggy dough comes together, then knead 3–4 minutes until smooth.
- Divide into four pieces. Roll each piece very thin — about ⅛ inch — directly on parchment paper if possible.
- Brush the top of each piece generously with olive oil. Sprinkle with coarse salt.
- Prick all over with a fork. Bake 12–15 minutes until golden at the edges and crisp throughout. Watch carefully — thin edges brown quickly.
- Cool and break into rustic pieces for serving.
Sweet Potato Flatbread (Flour-Free)
For those who prefer to avoid wheat or all-purpose flour entirely — this naturally sweet, dense flatbread is made primarily from one ingredient: the sweet potato.
- 2 cups mashed sweet potato (about 2 medium sweet potatoes, baked and peeled)
- 2 tablespoons tapioca starch or arrowroot powder (helps bind; optional but recommended)
- ½ teaspoon salt
- 1 teaspoon coconut oil (for greasing the pan)
- Cinnamon to taste (optional — wonderful for a sweet version)
- Bake or microwave sweet potatoes until completely tender. Peel and mash very thoroughly until completely smooth — no lumps.
- Mix in salt and tapioca starch (if using) until a soft, pliable dough forms. If too sticky to handle, add a little more starch one teaspoon at a time.
- Preheat oven to 375°F. Line a baking sheet with parchment paper and lightly grease with coconut oil.
- Divide the dough into 4–6 portions. Place each portion on the parchment paper and use your hands or the bottom of a glass to press into a thin, flat circle about ¼ inch thick.
- Bake for 20–25 minutes, flipping carefully halfway through, until firm and lightly golden on both sides.
- Allow to cool on a wire rack — they will firm up further as they cool.
Unleavened Flatbread Pizza — Oven-Baked
Yes — pizza during the feast! This family-style oven-baked flatbread pizza is proof that the Feast of Unleavened Bread can be delicious for even the pickiest eaters at your table. Get the whole family involved in building their own.
- 3 cups all-purpose flour* (plus extra for dusting)
- ¾ cup warm water
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional — adds great flavor to the crust)
- ½ cup pizza sauce or tomato sauce (check label — no added sugar or leavening)
- 1½ cups shredded mozzarella cheese
- Clean meat options: beef pepperoni, turkey pepperoni, turkey sausage crumbles, turkey bacon, or seasoned ground beef crumbles
- Optional vegetables: bell peppers, mushrooms, black olives, onions, spinach
- Drizzle of olive oil and pinch of dried oregano or Italian seasoning for the top
- Preheat oven to 425°F. Line two baking sheets or pizza pans with parchment paper.
- In a large bowl, combine flour, salt, and garlic powder. Add olive oil and warm water. Mix until a soft dough comes together, then knead 3–4 minutes until smooth.
- Divide dough into two equal pieces. On a lightly floured surface, roll or press each piece into a large flat oval or rectangle — about ¼ inch thick. This is a great step to let the kids do.
- Transfer each crust to a prepared baking sheet. Pre-bake the crusts for 5 minutes before adding toppings — this helps prevent a soggy base.
- Remove from oven. Spread pizza sauce evenly over each crust, leaving a small border around the edge.
- Sprinkle mozzarella generously over the sauce. Add your chosen clean meat toppings and vegetables. Let the kids build their own section!
- Drizzle a little olive oil over the top and sprinkle with dried oregano.
- Return to oven and bake 12–15 minutes until the cheese is melted and bubbling and the crust edges are golden.
- Allow to cool 2–3 minutes before slicing. A pizza cutter works perfectly here.
Clean meat note: Beef pepperoni and turkey pepperoni are both widely available at most grocery stores. Turkey sausage crumbles and seasoned ground beef are excellent alternatives. Avoid all pork-based products — pepperoni made from pork is not clean and should not be used during the feast or at any time.
Unleavened Flatbread Pizza — Skillet Style
Individual-sized, stovetop-to-broiler pizzas that come together in minutes. Perfect for a quick feast-week lunch, for households with children who each want their own toppings, or for anyone who does not want to heat up the full oven.
- 2 cups all-purpose flour*
- ½ cup warm water
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ cup pizza sauce or tomato sauce
- 1 cup shredded mozzarella cheese
- Clean meat options: beef pepperoni, turkey pepperoni, turkey bacon crumbles, or ground beef seasoned with Italian herbs
- Optional: sliced olives, bell peppers, mushrooms, or any vegetable topping
- Mix flour and salt in a bowl. Add olive oil and warm water. Stir until dough comes together, then knead briefly — 1–2 minutes. Divide into 4 equal balls.
- On a lightly floured surface, roll each ball into a thin round about 7–8 inches across.
- Heat a cast-iron skillet or oven-safe skillet over medium-high heat. No oil needed. Cook each flatbread round for 2 minutes on one side only — just until the bottom sets and small golden spots appear. Remove from heat.
- Set your oven broiler to high. Spread a thin layer of sauce on the cooked side of each flatbread. Add cheese and toppings.
- Place the topped flatbreads back in the skillet (or on a baking sheet) and place under the broiler for 3–4 minutes, watching carefully, until the cheese is melted and bubbly and the edges are golden.
- Remove carefully — the skillet handle will be hot. Allow to cool one minute before serving.
No broiler? After topping the flatbreads, return the skillet to the stovetop over medium-low heat, cover with a lid, and allow the cheese to melt for 3–4 minutes. It works beautifully without a broiler.
Clean meat note: Beef pepperoni, turkey pepperoni, and turkey bacon are all excellent options here. Always check labels to confirm the product is pork-free. Ground beef seasoned with garlic, salt, and dried Italian herbs makes a wonderful homemade meat topping if store-bought options are unavailable.
Our sisters over at Set Apart Sisters have put together 4 additional unleavened bread recipes — including a cinnamon honey dessert flatbread, garlic herb wraps, seed & grain crackers, and a flour-free sweet potato option. Combine both articles and you will have nine recipes to carry you through the entire feast week!
Now that you have your recipes ready, are you fully prepared for the feast? Read our article on preparing for Pesach and the Feast of Unleavened Bread — covering everything from removing leaven from your home to the deeper spiritual significance of this appointed time.
Chag Sameach — Happy Feast! May these seven days of unleavened bread be a time of joy, reflection, and sweet fellowship around your table. Whether you bake all seven recipes or just one, the act of preparing food without leaven is itself an act of worship — a reminder that we walk in the purity and truth of Yahusha, the Bread of Life.
“Your boasting is not good. Do you not know that a little leaven leavens the whole lump? Therefore cleanse out the old leaven, so that you are a new lump, as you are unleavened. For even Messiah our Passover was slaughtered for us.”
— 1 Corinthians 5:6–7
Shalom & Blessings — Assembly of Yahuah
