From honey flatbread to flour-free sweet potato — something delicious for everyone
Sister, the Feast of Unleavened Bread is one of my favorite times of year in the kitchen. There is something grounding — something special and kodesh — about intentionally removing leaven from our hearts and our homes, looking at your pantry with fresh eyes, and choosing to nourish your family with simple bread, imitating our ancestors as a memorial. They rushed out of Egypt with no time for their bread to rise, and every unleavened loaf we make is a small act of remembrance. And the beautiful thing? Unleavened bread is surprisingly delicious.
Whether you have been observing the feast for years or this is your very first time, these five recipes are here to make your feast week easier, more flavorful, and more fun. They cover everything from a quick stovetop wrap to a beautiful oven-baked honey flatbread to a completely flour-free sweet potato bread for those sisters who prefer to skip wheat altogether. There is something on this list for every household.
Pull in the kids. Put on some praise music. Make a little mess in the kitchen. This is one of those weeks where the preparation itself is part of the worship — and every loaf a little act of remembrance.
Busy week? Do not feel guilty reaching for matzah crackers — they are unleavened bread and completely appropriate for the feast! You can find them at most grocery stores, Walmart, and Amazon in a variety of flavors. Keep a box on hand for snacking between meals while you are making your homemade batches for the bigger moments.
Making unleavened bread is a wonderful hands-on activity to do with your children or with other women in your assembly. Consider hosting a small baking night early in the feast week — everyone goes home with bread for the week and beautiful memories to carry forward.
Five Recipes for Your Feast Table
JunEsther Honey Flatbread
This golden, oven-baked flatbread has graced many a Master’s Supper gathering. Honey is the secret — it gives this bread a warmth and depth that keeps everyone coming back for more.
SUB: = substitution option | TIP: = helpful detail
- 6 to 6½ cups all-purpose flour TIP: gluten-free flour blend works too; almond and coconut flour are not recommended for this recipe
- 1½ cups water TIP: spring water preferred — nearly a full standard bottle
- 1 cup melted coconut oil SUB: olive oil, or 1 cup / 2 sticks melted unsalted butter
- ¼ cup honey SUB: cactus honey powder, dates, or maple syrup — raw honey is healthiest
- 3 eggs SUB: use just 2 eggs, or swap each egg for one container of Mott’s applesauce for an egg-free version — and no, you won’t taste the applesauce, surprisingly!
- 2 teaspoons salt TIP: pink Himalayan salt adds a lovely gentle mineral note, but any salt works
- Extra virgin olive oil for drizzling on top
- A pinch of additional salt for the top
- Preheat your oven to 375°F.
- In a large mixing bowl, combine the melted coconut oil, honey, salt, eggs, and water. Stir until everything is well blended and the honey is fully incorporated.
- Add 3 to 4 cups of flour and mix well. Gradually continue adding flour a little at a time, stirring as you go, until the dough begins to pull together and you can work it with your hands.
- Knead the dough until it becomes stiff and smooth — it should hold its shape when pressed. Do not rush this step; the kneading is important.
- Divide the dough into four equal pieces.
- On a lightly floured surface, use a rolling pin to roll each piece into a large rectangle. Your shape does not need to be perfect! Make it as thick or thin as you like — Sister June prefers hers semi-thick. If you plan to store the bread in a container, shape each piece to fit.
- Use a fork to prick each piece all over. This allows the dough to breathe during baking and prevents large air bubbles.
- Line your baking pan(s) with parchment paper or foil. Grease lightly with olive oil spray or brush on oil with a pastry brush.
- Place each flatbread on the prepared baking sheet. Lightly drizzle a small amount of extra virgin olive oil over the top, then add just a pinch of salt.
- Bake for 10 to 20 minutes depending on thickness. For crunchier bread, bake until lightly golden on top. For softer bread, remove as soon as the dough is fully set and cooked through.
- Transfer to a wire rack to cool completely before cutting.
- Slice using a pizza cutter or kitchen shears. Enjoy throughout the feast — this bread is especially beautiful for the Master’s Supper.
Storage & freezing: This bread freezes beautifully! Once completely cooled, place in a food saver bag, vacuum seal the air out, and pop it in the freezer. You will have fresh unleavened bread ready whenever you need it — and honestly, this recipe is so good it is worth making year round, not just during the feast.
Cinnamon Honey Dessert Flatbread
When you want something sweet to end a feast-week meal, this lightly spiced, honey-kissed flatbread satisfies every time. It is wonderful warm with a drizzle of extra honey.
- 2½ cups all-purpose flour
- ½ cup warm water
- ¼ cup melted coconut oil or butter
- 3 tablespoons honey (plus more for drizzling after baking)
- 1 egg
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg (optional — adds warmth)
- ½ teaspoon salt
- Turbinado or raw sugar for sprinkling on top (optional)
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a bowl, whisk together coconut oil, honey, egg, and warm water until smooth.
- In a separate bowl, mix flour, cinnamon, nutmeg, and salt. Add the wet mixture gradually, stirring until a soft dough forms.
- Knead briefly until smooth — about 2 minutes. Roll out on a floured surface into a large rectangle, about ¼ inch thick.
- Transfer to the baking sheet. Prick all over with a fork. If desired, sprinkle a little raw sugar over the top before baking.
- Bake 12–15 minutes until golden and fragrant. Remove from oven and immediately drizzle with additional honey while still warm.
- Cool slightly, then break or cut into pieces. Serve warm or at room temperature.
Garlic & Herb Flatbread Wraps
Rolled thin and cooked on the stovetop, these soft, garlicky wraps are practical for everyday feast meals. Fill them with lamb, roasted vegetables, hummus, or a simple cucumber salad.
- 2½ cups all-purpose flour
- ¾ cup warm water
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley or Italian herb blend
- ¾ teaspoon salt
- Combine flour, garlic powder, herbs, and salt in a large bowl. Add olive oil and warm water and mix until a dough comes together.
- Knead for 3–4 minutes until smooth and elastic. Cover with a cloth and let rest 10 minutes — this makes rolling easier.
- Divide dough into 8 equal balls. On a lightly floured surface, roll each ball very thin — about 8–9 inches across.
- Heat a cast-iron skillet or griddle over medium-high heat. No oil needed.
- Cook each wrap for 60–90 seconds per side until puffed in spots and golden brown marks appear.
- Stack finished wraps on a plate and cover with a clean kitchen towel to stay warm and pliable.
Seed & Grain Crackers
Crispy, nutty, and completely grain-flexible — these crackers are perfect for snacking throughout the feast week. Think of them as your homemade matzah with a wholesome upgrade.
- 1½ cups oat flour (or all-purpose flour, or a 1:1 gluten-free blend)
- ¼ cup sesame seeds
- 2 tablespoons flaxseed meal
- 2 tablespoons olive oil
- ¼ cup water (add 1 tablespoon at a time as needed)
- 1 teaspoon salt
- ½ teaspoon onion powder (optional)
- Coarse salt and sesame seeds for topping
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a bowl, stir together oat flour, sesame seeds, flaxseed, salt, and onion powder. Add olive oil and mix until crumbly.
- Add water one tablespoon at a time, mixing between each addition, until the dough just comes together and holds when pressed. It should be firm, not sticky.
- Turn out onto the parchment-lined baking sheet. Place another sheet of parchment on top and roll the dough as thin as possible — about ⅛ inch or less. Thinner means crispier.
- Remove the top parchment. Sprinkle with coarse salt and additional sesame seeds. Press gently to adhere.
- Use a pizza cutter or knife to score into small rectangles or squares — do not cut all the way through yet.
- Bake 18–22 minutes until golden and crisp throughout. Watch carefully toward the end; the edges brown quickly. Break apart along score lines once cool.
Sweet Potato Flatbread (Flour-Free)
For sisters who prefer to avoid wheat, grain, or flour altogether — this tender, naturally sweet flatbread is made primarily from one humble ingredient: the sweet potato.
- 2 cups mashed sweet potato (about 2 medium sweet potatoes — baked, peeled, and mashed completely smooth)
- 2 tablespoons tapioca starch or arrowroot powder (optional but helps with binding and texture)
- ½ teaspoon salt
- 1 teaspoon coconut oil (for greasing the pan)
- ½ teaspoon cinnamon (optional — makes these wonderfully sweet and warming)
- Bake or microwave sweet potatoes until completely tender all the way through. Peel while warm and mash until completely smooth — no lumps at all.
- Mix in salt, tapioca starch, and cinnamon (if using) until a soft, pliable dough forms. If the mixture is too sticky to handle, add a little more starch one teaspoon at a time.
- Preheat oven to 375°F. Line a baking sheet with parchment paper and grease lightly with coconut oil.
- Divide the dough into 4–6 portions. Place each portion on the parchment and use the palm of your hand or the bottom of a glass to press into a thin, flat circle about ¼ inch thick.
- Bake for 20–25 minutes, flipping gently halfway through, until firm and lightly golden on both sides.
- Allow to cool completely on a wire rack — they will firm up nicely as they cool.
Loved these recipes? We have 4 additional unleavened bread recipes — including a savory herb & olive oil flatbread and a simple three-ingredient version — over on the Assembly of Yahuah website. Grab all nine and you will have a different bread for nearly every day of the feast!
Did you try one of these recipes? Let us know how yours turned out in the comments below — we love hearing from our sisters! And if you have your own unleavened bread recipe you would like to share, post it below. There is always room at the table for more inspiration. ♥
Sister, however your feast table looks this year — whether it is full of little hands covered in flour or just you and your journal and a quiet loaf of honey flatbread — know that you are set apart, you are seen, and your obedience is beautiful. Chag Sameach. Happy Feast.
Purge out therefore the old leaven, that ye may be a new lump, as ye are unleavened. For even Messiah our passover is sacrificed for us — 1 Corinthians 5:7
With Love — Set Apart Sisters ♥
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Thank you, Sister June, for sharing these recipes! I love how versatile they are, including that you can even add ginger! I very well may try some of these through the year and want to definitely try the sweet potato recipe for Unleavened Bread 2027!