Unleavened

Unleavened refers to bread or dough prepared without any leavening agent, such as yeast, sourdough culture, baking powder, or baking soda. Without fermentation, the dough does not rise, producing flat, dense loaves or wafers. Typical unleavened dough consists of flour and water, sometimes with salt or oil, and is rolled thin and cooked quickly by baking, grilling, or frying to prevent any rising. The term comes from Old English and is used to distinguish these breads from leavened varieties.

Religious and cultural significance is a major aspect of unleavened bread. In Judaism, unleavened bread is central to the festival of Passover. Chametz, any leavening agent, is prohibited for the duration of the holiday, and matzah—the flat, unleavened bread—symbolizes both the haste of the Israelites’ exodus from Egypt and the absence of time for bread to rise. Matzah can be produced in various thicknesses, from thin crackers to thicker wafers, and is consumed during Seder meals as well as throughout the festival.

In Christianity, unleavened bread is used in some Western liturgical traditions for the Eucharist, particularly in the Roman Rite where hosts are typically unleavened. Other Christian denominations, especially some Eastern rites, use leavened bread in their sacraments. Outside of religious contexts, unleavened breads appear in many cuisines and the forms range from hard, cracker-like breads to thin flatbreads.

Other examples and uses include tortillas and certain flatbreads common in Central and South American cuisines, as well as hardtack, a durable unleavened bread historically used on long sea journeys and military campaigns. Unleavened breads are often valued for their long shelf life and simple ingredients.