Whole Wheat Honey Unleavened Bread
A slightly sweet, nutty whole wheat flatbread made with honey and oil.
Prep10 min
Cook18 min
Total28 min
Serves10
Calories~250 / serving
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A slightly sweet, nutty whole wheat flatbread made with honey and oil. This one takes 28 min start to finish and serves 10. It earned a spot in our unleavened bread deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 28 min
- Everyday ingredients, most of them already in your pantry
- Tagged: unleavened, dairy-free, communion, whole-grain
Our best tip: Warm water helps the honey blend evenly into the dough.
Truly unleavened: this recipe uses no yeast, baking powder, baking soda or sourdough starter. If you're baking for a church service or a religious holiday, check your tradition's guidelines.
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Whole Wheat Honey Unleavened Bread
Prep10 min
Cook18 min
Total28 min
Calories~250 / serving
Servings10
Ingredients
- 3 cups whole wheat flour
- 1 tsp salt
- 1/2 cup vegetable or olive oil
- 1/3 cup honey
- 2/3 cup warm water
Instructions
- Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Mix the flour and salt. Whisk the oil, honey and warm water together and stir into the flour to make a soft dough.
- Divide in half and roll each piece 1/4 inch thick on parchment. Score into squares and prick all over with a fork.
- Bake 15 to 18 minutes, until lightly golden at the edges.
- Cool, then break into pieces. Store airtight up to 5 days.
Notes: Warm water helps the honey blend evenly into the dough. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
★★★★★