Mrs. Armstrong's Passover Bread
By
Pamala Schmoyer, Red Bluff, California
This is a tried and true unleavened bread recipe. Its simplicity makes it great for variations.
Preparation time
10 minutes
Cooking time
10 minutes
Total time
20 minutes
Yield
4 Crackers
Ingredients
1 cup flour 1⁄2 teaspoon salt 2 tablespoons butter (plus 1/8 teaspoon, softened) 1 1⁄2 teaspoons olive oil 1⁄4 cup waterInstructions
Sift flour and measure. Add salt and sift again. Cut in butter until very fine. Mix the oil and water together and add to mixture. Stir until it forms a ball and comes away from the side of the bowl. Knead lightly on a floured board for 1 minute. A smooth ball should form. Lightly flour the board again. Pinch off ¼ of the dough and flatten. Roll as thin as you want, or until it just holds together without breaking. Cut the dough in pieces and place on cookie sheet. Bake 8-10 minutes in a preheated 350º oven until lightly browned.
Notes
Variation – For buttery taste, add 2 more tablespoons of butter. You can also add 1 cup of shredded extra sharp cheddar cheese before you add the water and oil. (Not for Passover service use)
Recipe Type(s)
