MCLEODS, New Brunswick, April 17, 2024 – When God commanded the Israelites, through Moses, to observe the Passover and the Feast of Unleavened Bread in perpetuity, he was talking to us. Jesus reminded his followers of this command at his final Passover meal with them and even added a special twist to it – raising a glass in remembrance of his sacrifice – to mark the end of the old covenant and the beginning of the new one.

Passover is a thoroughly Christian feast and needs to celebrated by those who are genuinely born-again. It should NEVER have been substituted with Easter.

We don’t ignore God’s commands once we’re made aware of them. We may be ignorant of them for a time, but once we know of them and still ignore them, it will be to our eternal detriment.

Even so, I don’t know why any genuine follower of Jesus, once made aware of God’s command to celebrate Passover, would not want to celebrate it. Passover is a joyous feast that marks two equally joyous occasions – the first one being God’s special protection of the Hebrews in Egypt when every first-born among the Egyptians was killed, and the second occasion being Jesus’ reminder to us that we shouldn’t mourn his (short-lived) death but instead be happy for him, because he was finally finishing what God had sent him to do (redeem us and save us from our sins!) and was triumphantly going Home.

Every year since I started celebrating the Passover supper in my own quirky little way (I don’t drink alcohol anymore, and I don’t like lamb and bitter herbs lol), God has blessed me more and more both during the Passover celebration and the week-long Feast of Unleavened Bread that follows it, as well as during the preparation for both feasts. Knowing my quirky tastes, God allows me substitutes for the lamb and the bitter herbs and the wine, but the unleavened bread needs to be unleavened bread. God doesn’t allow me any substitutes for that.

Not being a fan of the matzo (big dry hard tasteless crackers) that’s available at most grocery stores and delicatessens, I decided a few years ago to start making my own unleavened bread from scratch, using organic ingredients. It’s been a learning experience, to say the least, but I think I’m finally getting the hang of it. All it takes is a little flour, water, olive oil, and salt, a bit of mixing, kneading, and rolling of the dough, and then onto some parchment paper on a baking sheet it goes and into the bottom of the oven, on broil, for a few minutes each side. You have to tend the bread carefully, of course, so that it doesn’t burn, but it’s fun to watch it bake (and, oh, it smells so good!).

For those of you who learn better by visuals, I’ve included two recipes below on how to make classic traditional unleavened bread. One includes photos and shows how to make the baked (oven) version and the other is a video that shows how to make the skillet (stovetop) version. I like both of these breads, but if you prefer less grease, the oven method would be better for you. The videos include the recipe, which you can tweak to your needs and preferences (a little less or more olive oil, for instance).

It’s cool to think that this recipe is probably the exact same one followed by the women who prepared the bread that Jesus ate at his last Passover supper (and also the same recipe for the bread Moses ate at the very first Passover supper).

Enjoy! 

Four Simple Ingredients for Unleavened Bread

• spring water
• sea salt
• organic flour
• organic olive oil

For detailed preparation instructions, see the video and link below!

STOVE-TOP (SKILLET) UNLEAVENED BREAD (RECIPE AND INSTRUCTIONS DIRECTLY BELOW)

BAKED UNLEAVENED BREAD (RECIPE AND INSTRUCTIONS DIRECTLY BELOW)