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Unleavened Bread Recipe for the Lord’s S




Source of Recipe


Grandma


List of Ingredients




1/2 Cup of Olive Oil
1/2 Cup of Water
Salt
2 Cups of Whole Wheat Flour - I use King Arthur Brand.

Recipe



Whatever you use, make sure it is whole wheat. You can tell if the flour is brown.
Preheat the oven to 350 F
Combine the olive oil, water, and salt. Wisk it with a wisk or a fork until its near-frothy white. Alternatively, you can put it in a blender instead.
Loosely mix the flour to the blend. You don’t want to mix it too much or glutton chains will start to form. When making normal bread, this is desirable. But, since we’re making unleavened bread, it will make it too hard.
Make sure the dough is the same consistency of a drier batch of cookie dough.
Grease a cookie sheet well with a hard fat like Crisco, Smart Balance, or any other Trans Fat/Saturated Fat.
Roll the dough flat (as thin as pie crust). I find it helpful using a hand roller.
Once the dough is flat, it is necessary to make some incisions so that bubbles will not form in the baking process. I like to cut it into cracker-like squares. If you want to keep larger pieces, simply make a sizable incision every 6-12 inches.
Bake for about 10 minutes. Watch it constantly after 9 minutes to avoid burn. Browned (not just burnt) communion bread tastes bitter. Adjust the time for crispier or flimsier bread.