Yields: However many you want... just depends on how you cut it!
Preparation Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Ingredients
1/2 Cup of Water
Salt
2 Cups of Whole Wheat Flour - Whatever you use, make sure it's whole wheat... you'll know, it's BROWN!
Preparation Instructions
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 and then 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. The bigger the better I say!
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.
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