We look forward to this unleavened bread with it's wonderful soft and chewy texture all year long! During Passover we eat some form of this bread just about every day. It's great plain but it's also a great base for cinnamon sugar breadsticks, Italian breadsticks, pizza, and more.
Ingredients
3cupsall purpose flour
2 teaspoonssalt
1.5 cups whole milkCan use whatever milk you have on hand
3eggs
2tablespoonsolive oil
2 tablespoonssugar
Instructions
Preheat oven to 450. Spray an 11x15 inch baking pan* with cooking spray and set aside.
In a medium sized mixing bowl, add all ingredients together. Use an electric mixer to beat them for two minutes. If needed, stop to scrape down the sides and resume mixing.
Pour batter into prepared pan and use wet hands to pat it out to the edges.
Bake for about 20 minutes or until just lightly browned. To serve as is, cut into squares and serve.
To make cinnamon sugar breadsticks
Prepare recipe above until fully cooked and cooled (I cut the pan of bread in half when I make it and reserve the half for this purpose the next day). Spread melted butter on bread and generously top with a mixture of cinnamon and sugar. Place in 350 degree oven until bubbly, about 15 minutes.
To make pizza breadsticks
Top fully cooked and cooled bread with pizza sauce and then mozzarella. Place in 350 degree oven until cheese is melted, about 10-15 minutes.
To make Italian breadsticks
Top fully cooked and cooled bread with melted butter. Sprinkle with garlic powder and dry Italian seasoning. Place in 350 degree oven until fully heated, about 10 minutes.
To make Pizza
Top fully cooked and cooled bread with pizza sauce, followed by shredded mozzarella and your favorite pizza toppings. Place in 350 degree oven until cheese is melted and pizza sauce is bubbly, about 20 minutes,.
Notes
*If you don't have an 11x15 inch baking pan, use a larger one and spread dough out to approximate an 11x15 inch rectangle. Click here for more Passover recipes