15+ Authentic Unleavened Bread Recipes to Try Today!

Unleavened bread, with its rich history and diverse cultural variations, offers a delightful array of flavors and textures that beckon exploration.

Whether you’re intrigued by the simplicity of matzo or the intricacies of Indian chapati, unleavened bread recipes provide a window into culinary traditions from around the globe.

Join us on a culinary journey as we uncover the secrets behind these delicious unleavened breads.

15+ Authentic Unleavened Bread Recipes to Try Today!

These recipes offer a glimpse into the diverse world of unleavened breads, showcasing unique flavors and techniques from various cultures.

Enjoy making and sharing these delicious breads with family and friends!

Classic Flour Tortillas

These flour tortillas are a versatile staple, perfect for wraps, quesadillas, or enjoyed on their own. They’re easy to make and have a wonderfully soft texture.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup warm water
• 3 tablespoons vegetable oil

Recipe:

• In a mixing bowl, combine the flour and salt.
• Add the warm water and vegetable oil. Mix until a dough forms.
• Knead the dough on a lightly floured surface for about 3-5 minutes, until smooth.
• Divide the dough into 8 equal portions and roll each portion into a ball.
• Roll out each ball into a thin round tortilla, about 6-8 inches in diameter.
• Heat a skillet or griddle over medium-high heat.
• Cook each tortilla for about 30 seconds on each side, or until lightly browned and puffy.
• Keep the cooked tortillas warm in a clean kitchen towel while you cook the remaining dough.

These homemade flour tortillas are perfect for any meal. Enjoy them fresh and warm, filled with your favorite ingredients for a delightful meal.

Matzo (Unleavened Bread)

Matzo is a traditional Jewish unleavened bread eaten during Passover. It’s simple to make and has a crisp texture, ideal for commemorating the holiday.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup water

Recipe:

• Preheat the oven to 500°F (260°C).
• In a mixing bowl, combine the flour and salt.
• Gradually add water, mixing until a dough forms.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Divide the dough into 4 portions.
• Roll out each portion as thin as possible, aiming for a rectangle or oval shape.
• Prick the surface of each dough with a fork to prevent large bubbles from forming.
• Place the dough on an ungreased baking sheet.
• Bake for about 3-4 minutes, until the matzo is lightly browned and crisp.
• Remove from the oven and let cool.

Matzo is a significant part of Passover traditions. Enjoy this unleavened bread during the holiday, either plain or with toppings like butter or jam.

Indian Chapati

Chapati, also known as roti, is a staple in Indian cuisine. These unleavened flatbreads are quick to make and pair wonderfully with curries and other dishes.

Ingredients:

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• Water, as needed (about 3/4 cup)

Recipe:

• In a bowl, combine the whole wheat flour and salt.
• Gradually add water, kneading the dough until it’s smooth and soft.
• Divide the dough into golf ball-sized portions.
• Roll each portion into a ball, then flatten it slightly with your palm.
• Roll out each ball into a thin round chapati, about 6-8 inches in diameter.
• Heat a skillet or griddle over medium-high heat.
• Place a chapati on the skillet and cook for about 30 seconds.
• Flip the chapati and cook the other side for another 30 seconds.
• If desired, brush with ghee (clarified butter) before serving.

Chapatis are delicious and perfect for scooping up flavorful curries or enjoying with a variety of Indian dishes. They’re a must-try for unleavened bread enthusiasts!

Lavash Flatbread

Lavash is a thin and flexible flatbread popular in Middle Eastern and Mediterranean cuisines. It’s great for wraps, dipping, or serving alongside meals.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2/3 cup water

Recipe:

• In a bowl, mix together the flour and salt.
• Add the olive oil and water, then stir until the dough starts to come together.
• Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
• Divide the dough into 6-8 equal portions and roll each portion into a ball.
• Roll out each ball into a thin rectangular or oval shape, about 1/8 inch thick.
• Heat a non-stick skillet or griddle over medium-high heat.
• Cook each lavash for about 1-2 minutes on each side, until lightly browned and bubbly.
• Stack the cooked lavash on a plate and cover with a clean kitchen towel to keep them soft.

Lavash is a versatile unleavened bread that complements a variety of dishes. Enjoy it fresh and warm, or use it as a base for wraps and sandwiches.

Sopaipillas

Sopaipillas are a traditional South American fried bread, often served with honey or as a side dish with savory meals.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 2/3 cup warm water
• Vegetable oil, for frying

Recipe:

• In a bowl, whisk together the flour, baking powder, and salt.
• Add the vegetable oil and warm water to the dry ingredients, stirring until a dough forms.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Cover the dough with a clean towel and let it rest for about 15-20 minutes.
• Heat vegetable oil in a deep skillet or pot to 375°F (190°C).
• Roll out the dough on a floured surface to about 1/4 inch thickness.
• Cut the dough into small squares or rectangles.
• Carefully drop a few pieces of dough into the hot oil and fry until golden brown and puffed, turning as needed.
• Remove the sopaipillas from the oil and drain on paper towels.
• Serve warm with honey drizzled over the top.

Sopaipillas are a delightful treat that’s crispy on the outside and soft on the inside. Enjoy them as a sweet snack or alongside your favorite savory dishes.

Ethiopian Injera

Injera is a sourdough flatbread with a unique spongy texture, commonly eaten in Ethiopian and Eritrean cuisine.

Ingredients:

• 2 cups teff flour (or substitute with a mixture of teff and all-purpose flour)
• 1/2 teaspoon baking soda
• 2 cups water

Recipe:

• In a large bowl, mix together the teff flour and baking soda.
• Gradually add water to the flour mixture, stirring to form a smooth batter.
• Cover the bowl with a cloth and let the batter ferment at room temperature for 24-48 hours, depending on desired sourness.
• Heat a non-stick skillet or griddle over medium heat.
• Pour a ladleful of the batter onto the skillet and quickly swirl it around to form a thin, crepe-like layer.
• Cook the injera for 1-2 minutes, until bubbles form on the surface and the edges start to lift.
• Remove the injera from the skillet and let it cool on a plate.
• Repeat with the remaining batter.

Injera is an integral part of Ethiopian cuisine, used to scoop up stews and other dishes. Its tangy flavor and unique texture make it a fascinating addition to any meal.

Norwegian Flatbrød

Flatbrød is a traditional Norwegian unleavened bread that’s thin, crisp, and perfect for pairing with cheese, butter, or smoked salmon.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup water
• 2 tablespoons vegetable oil

Recipe:

• Preheat the oven to 425°F (220°C).
• In a mixing bowl, combine the flour and salt.
• Gradually add water and vegetable oil to the flour mixture, stirring until a dough forms.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Divide the dough into small portions and roll each portion into a very thin round or oval shape.
• Place the dough rounds on a baking sheet lined with parchment paper.
• Prick the dough all over with a fork to prevent air pockets from forming.
• Bake in the preheated oven for about 5-6 minutes, or until the flatbrød is golden brown and crispy.
• Remove from the oven and let cool on a wire rack.

Enjoy Norwegian flatbrød as a snack or alongside your favorite Scandinavian dishes. It’s a simple yet delicious bread that’s a staple in Norwegian cuisine.

Mexican Tlayudas

Tlayudas are large, thin tortilla-like breads from Oaxaca, Mexico. They’re often topped with refried beans, cheese, meats, and vegetables.

Ingredients:

• 2 cups masa harina (corn flour)
• 1/2 teaspoon salt
• 1 1/4 cups warm water
• Vegetable oil, for cooking

Recipe:

• In a mixing bowl, combine the masa harina and salt.
• Gradually add warm water to the flour mixture, stirring until a dough forms.
• Knead the dough for a few minutes until smooth and pliable.
• Divide the dough into 4 equal portions and roll each portion into a ball.
• Place a ball of dough between two sheets of parchment paper or plastic wrap.
• Use a tortilla press or rolling pin to flatten the dough into a thin round shape, about 10-12 inches in diameter.
• Heat a skillet or griddle over medium-high heat.
• Cook each tlayuda for about 1-2 minutes on each side, until lightly browned and cooked through.
• Repeat with the remaining dough portions.
• Serve the tlayudas topped with refried beans, cheese, meats, and vegetables.

Tlayudas are a delicious and hearty meal, perfect for sharing with family and friends. Customize the toppings to your liking for a flavorful dish.

Italian Piadina

Piadina is a thin, Italian flatbread from the Emilia-Romagna region. It’s often filled with cured meats, cheeses, or vegetables.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 2/3 cup water

Recipe:

• In a bowl, mix together the flour and salt.
• Add the olive oil and water, then stir until a dough forms.
• Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
• Divide the dough into 4 equal portions and roll each portion into a ball.
• Roll out each ball into a thin round shape, about 8-10 inches in diameter.
• Heat a skillet or griddle over medium-high heat.
• Cook each piadina for about 2-3 minutes on each side, until lightly browned and cooked through.
• Remove from the skillet and fill with your favorite ingredients, such as prosciutto, arugula, and cheese.

Piadina is a versatile bread that can be enjoyed as a snack or a complete meal. Get creative with the fillings and savor the flavors of this classic Italian flatbread.

Greek Pita Bread

Greek pita bread is a soft and pocketed flatbread that’s perfect for stuffing with gyros, falafel, or fresh vegetables.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 cup warm water
• 1 teaspoon sugar
• 2 1/4 teaspoons active dry yeast

Recipe:

• In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
• In a large mixing bowl, combine flour and salt.
• Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
• Stir until a dough forms, then knead on a lightly floured surface for about 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.
• Punch down the dough and divide it into 8 equal portions.
• Roll each portion into a ball, then flatten into a disk about 1/4 inch thick.
• Preheat a skillet or griddle over medium-high heat.
• Cook each pita round for about 1-2 minutes on each side until puffed and golden brown.
• Keep cooked pitas warm in a clean towel while cooking the remaining dough.

Enjoy fresh Greek pita bread filled with your favorite ingredients for a delicious and satisfying meal or snack.

Indigenous Navajo Fry Bread

Navajo fry bread is a traditional Native American bread that can be served sweet or savory, topped with honey, powdered sugar, or used as a base for tacos.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 3/4 cup warm water
• Vegetable oil, for frying

Recipe:

• In a mixing bowl, whisk together flour, salt, and baking powder.
• Gradually add warm water to the flour mixture, stirring until a dough forms.
• Knead the dough on a floured surface for 5 minutes until smooth.
• Divide the dough into 6-8 equal portions and roll each portion into a ball.
• Flatten each ball into a thin round or oval shape, about 1/4 inch thick.
• Heat vegetable oil in a deep skillet or pot to 375°F (190°C).
• Carefully add a piece of dough to the hot oil and fry until golden brown and puffy, turning once.
• Drain the fry bread on paper towels and repeat with the remaining dough portions.
• Serve Navajo fry bread warm with sweet or savory toppings.

Navajo fry bread is a beloved dish that reflects Native American culinary traditions.

Enjoy it as a dessert with honey and powdered sugar, or as a base for savory dishes like Indian tacos.

South Asian Paratha

Paratha is a flaky, layered flatbread popular in South Asian cuisine, often served with curries, chutneys, or yogurt.

Ingredients:

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• Water, as needed (about 3/4 cup)
• Ghee or vegetable oil, for cooking

Recipe:

• In a bowl, mix together the whole wheat flour and salt.
• Gradually add water to the flour mixture, kneading until a soft dough forms.
• Divide the dough into golf ball-sized portions and roll each portion into a ball.
• Flatten a dough ball with your palm, then roll it out into a thin circle.
• Brush the surface of the circle with ghee or oil, then fold the edges towards the center to make pleats.
• Roll out the folded dough into a thin circle again.
• Heat a skillet or griddle over medium heat.
• Cook each paratha for about 1-2 minutes on each side, brushing with ghee or oil until golden brown and cooked through.
• Serve parathas hot with your favorite accompaniments.

Parathas are a delightful addition to any South Asian meal. Enjoy their flaky layers and rich flavor with a variety of savory or sweet fillings.

Lebanese Mana’eesh

Mana’eesh is a popular Lebanese flatbread topped with savory ingredients like za’atar (a spice blend), cheese, or minced meat.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 1 cup warm water
• 1/4 cup olive oil
• Toppings of choice (za’atar, cheese, minced meat, etc.)

Recipe:

• In a mixing bowl, combine flour, salt, sugar, and instant yeast.
• Gradually add warm water and olive oil to the dry ingredients, mixing until a dough forms.
• Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours until doubled in size.
• Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
• Punch down the dough and divide it into 6-8 portions.
• Roll out each portion into a round flatbread, about 1/4 inch thick.
• Place the flatbreads on the prepared baking sheet.
• Brush the tops with olive oil and add your desired toppings (za’atar, cheese, etc.).
• Bake in the preheated oven for 12-15 minutes, until golden brown and cooked through.
• Serve mana’eesh warm as a snack or part of a meal.

Mana’eesh is a delightful Lebanese bread that’s perfect for sharing. Customize it with your favorite toppings and enjoy its aromatic flavors.

Native American Blue Corn Piki Bread

Piki bread, made from blue cornmeal, is a traditional Native American bread with a thin, delicate texture.

Ingredients:

• 1 cup blue cornmeal
• 1/2 teaspoon salt
• Water, as needed (about 1 cup)
• Vegetable oil, for cooking

Recipe:

• In a bowl, mix together blue cornmeal and salt.
• Gradually add water to the cornmeal mixture, stirring until you have a thin batter.
• Heat a cast-iron skillet or griddle over medium heat.
• Lightly grease the skillet with vegetable oil.
• Pour a small amount of the batter onto the skillet and quickly spread it into a thin, even layer using a circular motion.
• Cook for about 30 seconds to 1 minute, until the edges of the bread begin to curl up.
• Carefully peel the bread off the skillet and transfer it to a plate.
• Repeat with the remaining batter, greasing the skillet as needed.
• Serve the blue corn piki bread warm.

Blue corn piki bread is a unique and flavorful unleavened bread with a beautiful blue hue. Enjoy it as a traditional Native American dish.

Filipino Bibingka

Bibingka is a Filipino rice cake that’s often made with rice flour and coconut milk, resulting in a soft and slightly sweet bread.

Ingredients:

• 2 cups rice flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 1/2 cups coconut milk
• Banana leaves (optional, for lining)
• Grated coconut, for serving (optional)

Recipe:

• Preheat the oven to 375°F (190°C) and grease a baking dish.
• In a mixing bowl, combine rice flour, sugar, and salt.
• Gradually add coconut milk to the dry ingredients, stirring until smooth.
• Pour the batter into the prepared baking dish.
• If using, line the baking dish with banana leaves for added flavor.
• Bake in the preheated oven for 25-30 minutes, until the top is set and golden brown.
• Remove from the oven and let it cool slightly.
• Serve bibingka warm, topped with grated coconut if desired.

Bibingka is a beloved Filipino delicacy often enjoyed during special occasions and holidays. Its soft texture and coconut flavor make it a delightful treat.

Conclusion

Unleavened bread recipes offer more than just sustenance—they tell stories of tradition, history, and community. Whether you’re celebrating a religious holiday, exploring new flavors, or simply looking for a quick and satisfying meal, unleavened breads are a delightful choice.