Mrs. Armstrong's Passover Bread
This is a tried and true unleavened bread recipe. Its simplicity makes it great for variations.
Prep time(minutes)
Cooking time(minutes)
Total time(minutes)
Crackers
Ingredients
- 1 cup flour
- 1/2 teaspoon salt
- 2 tablespoons butter (plus 1/8 teaspoon, softened)
- 1 1/2 teaspoon olive oil
- 1/4 cup water
Instructions
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)
I was disappointed in this recipe. It was neither soft bread, nor crunchy like a cracker. It tasted like flour and water, not bread. Maybe the variants would be better, like cheese, etc. I won't be making it again.