Unleavened Bread

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Butter and honey are the main ingredients



This was originally from the Worldwide News and then Linda Keeney (Mom) played with it

Prep time45 minutes


8Ouncebutter (2 sticks, softened)
2Cupsour cream (OR whipping cream or plain yogurt)
4Cupflour (more or less, as needed)


Soften the butter and place in the bowl of a stand mixer (if you have one). A regular mixer will work until the flour's added.

Cream the butter until light and add the honey and sour cream/whipping cream/plain yogurt. Blend these together until completely mixed and creamed together.

If using a stand mixer, switch to the dough hook(s) now and add the flour and salt, a cup at a time, and allow the dough to mix and knead until the flour is completely mixed in. If need be, add a tablespoon or more flour, so that the dough comes away from the bowl. It will be sticky. Divide the dough into 3 or 4 pieces, unless you have a HUGE counter top.

On a well-floured surface, roll each part of the dough out as thin or thick as you'd like. The dough is very forgiving and can be worked and turned as much as is needed. Use cookie cutters to cut it, or cut it into whatever size pieces you'd like with a knife or pizza cutter.

Bake at 350F for about 10 minutes. It shouldn't be allowed to brown on the top, or it will be tough. This dough makes a lot of unleavened bread.

In our family, when we say, "unleavened bread," this is what we mean.

Carol P

Carol P's picture

I made 1/2 the recipe and it made a lot. I didn't have any sour cream or yogurt so I combined 25% lemon juice with 75% milk. It turned out really well. Very tasty....could really taste the honey. I'll be using this next year for our Passover celebration. Thanks for sharing.

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Susan Durnil
Susan Durnil's picture

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