This unleavened bread recipe has been used for years in our church for Communion bread. It's easy to make and stores well in the fridge. Watch carefully when baking as ovens vary.
I use a scant 1/3 cup oil and 1/3 cup water.
Used olive oil because I figured that's what Martha (or Mary and Martha) would have used in her day. :-) This was great, easy, and honestly, tastes so good. Grateful to have found the recipe to use during this time of Covid 19 stay at home/stay safe.
Read More I used butter instead of oil, andlmilk instead of water. I also rolled it out like very thin pie dough, put it on a cookie sheet, and marked it in lines up/down and across (grid). When it was baked and cooled, I broke the pieces apart. Much like I remember my mother doing.
Read MoreUsed olive oil because I figured that's what Martha (or Mary and Martha) would have used in her day. :-) This was great, easy, and honestly, tastes so good. Grateful to have found the recipe to use during this time of Covid 19 stay at home/stay safe.
Honestly, I was afraid this wouldn't come together. The dough is wet enough with just the oil. But, taking a leap of faith, I added the water and kept stirring. They came out beautifully! Thank you for this great recipe!
I used butter instead of oil, andlmilk instead of water. I also rolled it out like very thin pie dough, put it on a cookie sheet, and marked it in lines up/down and across (grid). When it was baked and cooled, I broke the pieces apart. Much like I remember my mother doing.
When they're beaten together, butter, sugar anr eggs are leaveners, they help leaven the food, which is why many recipes ask you to cream them together for 5 to 10 minutes or until golden yellow. Creaming butter, eggs and sugar together creates air pockets in the batter, and as the batter bakes, these air pockets create a light, fluffy product. Butter also contains water, which evaporates during baking, which can also cause the baked good to rise. Eggs have a number of roles in baked goods, but their starring role is as a binder. The protein in the eggs gives structure to the batter so it's neither stiff nor crumbly, but the eggs also act as a leavener when they're beaten with butter and sugar. Folding beaten egg whites into a batter serves the same purpose.
I tried this, but with whole wheat flour, olive oil, coconut oil, garlic powder and thyme! Great recipe, thanks!
Had the first Communion Service in our church using these. Remember, they are supposed to taste plain in this circumstance. We do want to try adding some herbs and spices to use with a meal,
This turned out beautifully! Made exactly as recipe directed. PERFECT. We used it this morning at our home worship time because of the virus keeping so many home. Thank you. It was a blessing to have this for communion.
i had a bible study at my house, so i decided to bake these up for my gals. this recipe works great! i really felt gods presence within these tokens of bread.god bless ??!
I tried this, since I had all the ingredients and someone mentioned it tasted like pie crust (I thought, that won't be so bad). I didn't have a pastry cutter or parchment paper, so I improvised with a whisk and (though I probably didn't need to) spraying my pan. It was quick and easy to make, but I found the resulting taste rather bland.
Super easy! Next time I will precut before baking, but it’s nice to have a large piece to “break bread” with the congregation. This recipe made enough for at least 100 people
This is an ideal recipe for communion, which was what I made it for. I made this twice. I had extras at home which everyone liked, it is moreish and is fresh for at least 3 days out of the refrigerator. I find 1/3 c oil to be a bit much so I lessened on the oil. Also I used coconut oil which makes a better difference. Will definitely be saving this recipe.
This recipe is NOT valid for Catholic communion bread. Catholics only use wheat flour and water.
Turned out perfectly!! It did need to bake for 18 to 20 minutes to get cooked all the way through. I made it for Maundy Thursday service and everyone enjoyed it.
If you're looking for a recipe to use for the Lord's Supper, this is a great one. I'm not a baker, but this was super easy and turned out well. Couple of things: 1. I had to cook it for an extra minute because the dough was REALLY wet. I set the timer for 8 minutes and checked it every minute after that. It was done at 11 minutes. 2. I pushed the dough out into one large piece versus the six balls recommended. 3. I scored the dough with a sharp knife before baking. This made cutting it apart after it baked super easy with minimal breakage or flaking 4. The edges cooked too much, but I just gave them to my 15 month old to eat :)
My oven is not working, so I heated the dough in a wok. First I heated the wok with medium heat. Then I lowered the heat to mid low and place the dough (1 big piece) in it. I covered the wok and flip the dough about every 3-4 minutes. The whole cooking took about 20 - 25 minutes. Taste good too!
I was concerned with how oily it was, but after baking it an extra 2 minutes. It was good. Served it to the kids for lunch with chicken salad on it. All 11 kids ate it. Next time I'll sprinkle the top with sea salt made it with sea salt, olive oil, and whole wheat flour rolled to 2 cm thin, baked at 425* for 12 minutes. Cut our with a large biscuit cutter.
Followed the recipe using a scant 1/3 cup of oil and water. I baked it in one large rectangle with grooves to break it more easily for communion. It made 70 to 80 3/4 inch squares.
For the person who said this was not valid for Catholic communion -- I have baked communion bread for many Catholic communities over the years and this version was requested by several communities in different dioceses. Some like whole wheat, others like spelt pr other whole grains. Some like alternatives to accommodate gluten intolerant parishioners. some recipes use oil, some just water. Most prefer unleavened, but others want some rising to take place. We are not jewish so we do not need to adhere to the strict ingredient or timing laws. only 4 stars because it can easily become too oily. but overall, pretty stable.
Thanks for this recipe! We haven’t had church in 3 weeks tomorrow so we will have communion at home with this bread. Thanks again. Looks great!
Very fast and easy. Very similar in taste and texture to pie crust. I will make it whenever I serve communion.
Worked perfect! First time making unleavened bread. Now that we are all quarantined, I wanted something better than just bread or crackers for online communion with our church so I made this. Simple, easy, and made more than enough for my husband and I!
Very oily and bland, not a great combo even for a dip or spread base and fairly unpleasant alone. I may try less oil (and more salt?) next time.
Excellent!! I made it just the way you said and it was perfect and flaky. I also made the same recipe but instead of using the vegetable oil I used a basting oil (sunflower oil with garlic and herbs) instead and it was AMAZING!!! Thank you. This is exactly what I was looking for!! I can always count on finding something at allrecipes!
Great as is. Just remember to do the "scant" 1/3 cup oil and 1/3 c water or else it will be too oily.
I used coconut oil and added chocolate chips before popping them in the oven. Came out very tasty, good recipe!
The communion bread came out good i just made it tonight. It took 20 mins instead of 10 mins. I flipped the bread over after 10 mins and let it cook for another 10 mins. Came out golden brown and looks beautiful.
I made this-and it was easy, quick, and even delicious (not that we're thinking about taste during Communion :)). I've even made it sometimes just for eating at home, it's so good. Thank you for the great recipe!
This is a good recipe. I lost my original communion bread recipe and this one is quite similar. I needed to make a larger amount so I used 2 c whole wheat flour. 1/2 c water, 1/2 canola oil, & 1 1/2 t salt.
I placed the water and oil in a ziploc bag, shook it well, added the flour and salt, and kneaded it to mix it well. It was a bit sticky so I added another tablespoon of water. I placed parchment paper on the bottom side of a cookie sheet and spread out the dough real thin. To make it easier to break and not puff up doing baking, I scored it with a pizza cutter and pricked it with a fork before baking it. It taste like wheat thins with the whole wheat flour.
Very delicious and very easy
I made as the recipe had it. it when well very easy. About to take it for taste testing at my church to see what they think.
I made it today as the recipe suggests. It came out great! My 6 year old daughter likes it too! Thanks for posting this. I’m looking forward to trying it with olive oil. God bless you all.
I made it the first time yesterday, and found out after eating a piece that my vegetable oil was rancid. I ended up making them today with canna coconut oil and they are about to be done once they cool off. I got 10 servings out of the recipe.
We found that the original recipe was far too oily for our tastes. Making a double batch for 12 3 inch wafers, we used 1/2 cup bread flour, 1 and 1/2 cups of whole wheat flour, and 1/2 teaspoon of salt. We reduced the oil (we used olive oil) to 2 teaspoons, added one tablespoon of honey, and mixed with a little over 2/3 cup of HOT water. Kneaded for 3 min, let stand for 10, then divided and baked as directed. Excellent!
The bread is very tasty and perfect for doing the Lords supper in remembrance of our beautiful Lord Jesus.
I used half whole wheat flour, olive oil, and kosher salt. I also rolled it out to about 1/2 inch and cut with a pizza cutter into small pieces and sprinkled them with kosher salt. They turned out great!
Use less oil then. The comment about a scant 1/3 is smart....I will make it with less next time.
Made it for communion for Good Friday since Cburch services are online with this years chaos. So however it tastes recipe was quick and easy and just what I needed for.
I made this several times and it has always turned out to oily I used Olive oil what am I doing wrong??
It was very easy to make. After 8 minutes and it needed to bake a bit longer, I would just add 2 minutes at a time and I also flipped it after 8 minutes.
Our church has been using oyster crackers, so I decided to make this since I was setting up communion today and have been asked to continue making it.
Such a great and easy recipe. I sometimes add a pinch of sugar just for grins but it is great as is. I'm very grateful for this recipe
Very good! Perfect for sharing with my brothers and sisters on our lords day. thank you sooo much!!! Love it
I used whole wheat flour, rolled it out thin and poked holes in it with a fork...
I Made the recipe as written. I used too much oil and water. I guess my scant isn't as scant as it needs to be. I added about 1 1/2 tablespoons of flour to the mix. Dough was easy to handle. the first two loaves are cooling and seem very light. I will definitely use this recipe again.
I substitute organic shortening instead of oil. I double the recipe, halve the dough ball and roll out into heavy 1/8 sheets, prick the sheets heavily with a fork, then cut into 1” pieces with a pizza cutter. I bake them pretty close together on the pan, they don’t spread, just poof up a bit. Bake as directed, I use parchment paper. Makes about 100 when doubled and made as described here. These freeze fantastically! The kids at church say mine are the best!
Very convenient to be able to observe the Lord's Supper while my dad is ill.
I've been using this recipe since the Pandemic started. And I LOVE it! I've adjusted the recipe to one serving, and since I like small pieces, it makes enough for 30 servings.
I made the recipe as written. The dough was really oily. I baked the disks for 8 minutes on 1 side, flipped, and baked for 2 minutes on the other side. The flavor was good for communion bread. The texture was not great though. I used 3 rounds of paper towels pressing oil out of the disks before I could use them for my family's communion. The edges were crispy but the middle was soft. Not what I expected. I would try another recipe before using this again, or at least use much less oil.
Perfect communion bread. I've made it several times and even though the mixture may look different depending on the humidity levels, it always bakes perfectly.
This is a great Quick recipe, the only difference I did is I rolled it out on parchment paper and cut it with a pizza cutter into little squares.
It's delicious. I made it with olive oil and I wanted to eat all of it. Will have to make some soup. So I can make this for dinner
It’s too oily
I made these. It said 6 balls, but I split into 12 & made them cookie sized. How awesome that when I pressed the dough flat on the last piece, like the rest, that it turned into a heart. I think God is pleased with me, for he impressed it on me to make them. I otherwise wouldn't have.
Oh my....this recipe is horrid. WAY to greasy. I made it once before and thought I must have done something wrong. So, I needed some more and made it again. Same results. I'll try it again, but the recipe needs about 1/2 the oil or less.
Half a tablespoon of salt is what I uses in a little bit more like with then I should’ve
There is only one problem. Salt is not allowed in unleavened bread. Ask any Rabbi.
I haven’t made something like this before, so I wasn’t sure how it was supposed to come out. If I had only made 6, they would have been too thick and oily in the center. I made olive sized balls, then rolled them in flour, and flattened them. This was more to my liking. Next time I will only use 1/4 cup oil.
The first time I made it, I put it in for the given amount of time. It was a little bit doughy so the second time, I put it in for 20 minutes. Putting it in for that long gave the bottom a nice golden brown crust. Very good.
My oven took more like 14 minutes to get it slightly browned. I think I’d like it a little saltier but that’s because it seems more like a soft cracker to me. Very good overall and very easy to make.
Super easy and really good. I just dump everything in a bowl and mix. No fancy tools. I hand pat it out on my baking stone and cut with a pizza cutter. It separates as it bakes.
Thank-you! We are using your recipe for our first ever on-line communion tomorrow morning.
Absolutely perfect. Quick and easy. I cooked just till edges started to brown. Freezes well. Hint; it matters how you put the ingredients together. I put water before oil one time and it made a huge difference. Not as good, so be sure to follow directions.
