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Unleavened Bread Recipe for Matzo Crackers That Will Impress Your Guests

  • Author: Sarah


A multi-grain unleavened bread recipe for healther matzo. This recipe works well as a cracker for year round consumption.


  • 2 cups all purpose flour
  • 1 cup whole wheat flour (or rye flour)
  • 1/2 cup flax seed, freshly ground
  • 2 tablespoons poppy seed
  • 1 tablespoon toasted sesame oil
  • 2 tablespoon coconut oil
  • 1/2 teaspoon Celtic sea salt
  • 1 1/3 cup water


  1. Mix flour, seeds, salt, and oil together well.
  2. Add water and mix until it forms a stiff ball.
  3. Knead until smooth and elastic. Allow to rest for 15 minutes.
  4. At this point I often put it in a Ziploc bag and let it rest until the next day, at room temperature. When you are ready to proceed, preheat oven to 500 F and gather 3 baking sheets.
  5. Divide dough into 16 balls, the size of a walnut. Roll each ball into a 7 inch circle that is as thin as possible. You should be able to see the counter top through the opaque surface of your rolled dough.
  6. Place on ungreased baking sheet. Thoroughly poke with a fork. (If you neglect this part, the crackers will rise like pitas, and will not get crispy).
  7. Bake for 3 minutes on the first side. Flip and bake for an additional 2 minutes. Watch carefully as they burn easily. If they aren’t crispy when you take them out of the oven, bake an additional 30 seconds.
  8. Repeat until all the crackers are baked. Cool on cooling rack.
  9. Serve cold.

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