Unleavened Bread/Pizza

 It is that time of the year again: Pesach, or Passover.  During this week (since Monday night), my family and I will celebrate the Feast of Unleavened Bread.  We don’t eat anything with leaven in it, which means resorting to matzah or unleavened pita for sandwiches, pizza, and so on.  

 I recall the first time my family and I participated in this feast.  It was agonizing trying to figure out what to eat!  It seemed like every time we turned around a bag of food it had a leavening agent in it; however, many things have changed since then.  I realized this morning that our regular diets don’t consist of a lot of leavened foods, which has made Passover quite easy to experience this year.


 In effort to try something new and not have to buy lots of matzah, I decided that I would attempt unleavened pita.  Unleavened pita is really simple to put together.  All it is, is just flour, warm water, and salt.  I added Italian seasoning to this batch, since it will be used for pizza for dinner.   


To start you will need:

  • 3 cups flour
  • 1 teaspoon salt
  • 1 cup warm water (I heated mine to 95 degrees F)
  • 1 tablespoon Italian seasoning (optional)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

 Start out by preheating your oven to 350 degrees F. Combine three cups of flour, one teaspoon of salt, one tablespoon of Italian seasoning, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder in a medium bowl.  Set aside the bowl. 


 Heat 1 cup of water to 95 degrees F and then pour into the flour mixture.  Stir with a wooden spoon to combine.  You may or may not have to add more flour if the dough is too sticky, and vice versa, more water if the dough is too dry and crumbly.  When it is combined and starts to pull away from the edges, dump the dough out onto a floured surface and lightly knead it for a minute.  


 Separate the dough into twelve pieces then roll them into balls with your hands.  You may have to sort of smash them a bit while you roll.  


 Cover the dough balls with a damp cloth and let them sit for twelve minutes.  I used a damp paper towel and it worked just fine.  Make sure the surface on which your leave the dough balls on is floured.


  When the twelve minutes is over, flour a rolling pin and then roll each of the balls out thinly.  Each piece of dough should be about eight inches in diameter each.  


 Place three or four on a pizza pan that has been sprayed well with non-stick spray.  If you wish to make them into pizzas, then bake for five minutes then take them out, flip them over, top them with your favorite pizza toppings, then bake them for another 8-10 minutes.  The Natives topped their’s with tomato sauce, mozzarella cheese, turkey pepperoni, and jalapenos (please pardon the lack of the squiggly line over the “n”).  .  



They came out very well!  They-Who-Must-Not-Be-Named and The Native enjoyed it so much they requested this as a regular way to have pizza every so often even when it is not Passover.  Who’da thunk?! 



Cheers and Chag Pesach Sameach!




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