I do apologize. I never got this up over Easter. I should have as it would have been rather timely.
Unleavened bread may not be as desirable a recipe as brightly coloured Easter cup cakes or delicious chocolate eggs but perhaps is more in keeping historically with the period of time leading up to Easter Sunday.
One of my big passions is re-creating authentic recipes from our past history. Currently most of my re-creations date from the home front during the 1940′s although my research is expanding into Medieval history too. However Easter seemed an ideal opportunity to re-create an authentic recipe dating from over 2000 years ago and still used today by many people for religious reasons and others because of climate (unleavened bread packs and travels well if you are on foot or on a camel out in the desert!)
The recipe below made around 10 large saucer size flat breads…. I rolled them out as thinly as possible. To half the recipe I added herbs for some interest. They kept well for a few days and we used them over Easter for family lunches consuming them with some cheese. Pity we didn’t have some wine too!
Unleavened Bread for Passover Service
3 cups whole wheat flour
1/3 cup olive oil,
1 1/4 tsp. salt
3/4 cup water
Sift flour and salt. (Whole barley flour may be substituted for whole wheat flour). Blend in oil. Add water. When correctly followed, this recipe makes a soft dough. If the dough is too stiff, the bread will be tough. Break off a piece of dough about the size of a walnut. On a floured board, flatten dough with hands, then roll paper thin, as for strudel. Add flour as needed to keep dough from becoming sticky. Roll out until dough is the size of a saucer. Place on ungreased cookie sheet. If cookie sheet requires greasing, use olive oil. Bake at 375ºF. for 7-8 minutes. Watch closely to avoid burning. If not using for Passover, may substitute butter for olive oil and milk for water.
To be totally and biblically authentic I suggest you check out this page on Wikipedia http://en.wikipedia.org/wiki/Matzo