When I was in college, I attended a church in which members of the congregation made the communion bread. I thought it was such a cool way to contribute to your church community and secretly hoped I would be able to serve in such a way one day. Fortunately for me, that opportunity recently presented itself, and we have begun making the communion bread for our church.
It’s really an easy process to make unleavened bread which is why it’s a shame that so many churches have gone to the styrofoam/cardboard wafers. Don’t get me wrong, I understand that the wafers are easy, cheap, and have a long shelf life.
However, ever since attending that church in college, it seemed so fitting to me that the Lord’s “body” should be something with great flavor that we are excited to share with our fellow believers rather than just a piece of funny tasting cardboard that sticks to the roof of your mouth. It should be enjoyed and savored.
This is what I love about this recipe. It truly tastes delicious, and I am excited to share it with my church. I hope to inspire you to share it with your church community as well.
What You Will Need To Make Unleavened Bread
Flour: Not only does freshly milled flour taste great, but it is also packed with nutrients that can actually benefit your health. Freshly milled flour naturally contains all the nutrients that are added to enriched flour in a much more natural and bioavailable form. You can also use store bought whole grain flour if you do not have your own mill.
Coconut Oil: Coconut oil is a fantastic source of fat to use. It has a high smoke point which means it will not oxidize when you fry your tortilla in the pan. Additionally, the fat and flavor of the coconut oil further deepens the flavor profile of the bread.
Honey: Because a little bit of sweetness always tastes better, right?
Salt: As always, the salt enhances and brings together all the flavors of the recipe. I recommend a non-iodized sea salt such as Redmond’s Real Salt.
How To Make Communion Bread
Ingredients:
- 2 cups Freshly milled flour (I like 50% Kamut/50% Spelt)
- 1/4 cup Coconut Oil (melted)
- 3/4 cup Water
- 2 Tbsp Honey
- Salt to taste
Making the Dough:
- Mill two cups of whole grain flour. I like the combination of spelt and Kamut, but you can choose any combination you like or just stick to one type of flour. This recipe will also work with store-bought whole grain flour.
- While you’re milling the flour, melt 1/4 cup of coconut oil gently on low heat on the stovetop.
- Once the coconut oil is melted, add it to the flour along with the salt and water. Mix until well combined. Your dough should form a firm ball.
- Heat a frying pan on low-medium heat. Make sure the pan is preheated well before cooking anything.
- While the pan is preheating, divide the dough into 6 even parts. Flatten each section of the dough until it is your desired thickness. The thinner the dough, the crispier it will be. Thicker dough will yield a softer fluffier bread.
Scoring the Dough:
Scoring the dough is by no means a necessary step. In fact, I think there is also something really cool about literally breaking bread with your hands. However, the scoring does make it more convenient and easier handled.
1.This scoring shape will produce 24 pieces. I start with a bench scraper or large knife and cut the dough into 8 equal parts.
2.From there, I use a smaller pairing knife to score a hexagon shape between each of the 8 sections.
3.Finally, I place one more score to divide each outer portion of the bread into 2 pieces.
4.Sprinkle a little extra salt on top of the bread and fry it on medium heat for about 1-2 minutes each side or until it is crisp and golden brown. Make sure your pan is nice and hot for the best browning.
Unleavened Communion Bread Recipe
Equipment
- Frying Pan
Ingredients
- 2 cups Freshly Milled Flour I like 50% Kamut / 50% Spelt
- 1/4 cup Coconut Oil melted
- 3/4 cup Water
- 2 Tbsp Honey
- Salt to taste
Instructions
Making the Dough
- Mill two cups of whole grain flour. I like the combination of spelt and Kamut, but you can choose any combination you like or just stick to one type of flour. This recipe will also work with store-bought whole grain flour.
- While you’re milling the flour, melt 1/4 cup of coconut oil gently on low heat on the stovetop.
- Once the coconut oil is melted, add it to the flour along with the salt and water. Mix until well combined. Your dough should form a firm ball.
- Heat a frying pan on low-medium heat. Make sure the pan is preheated well before cooking anything.
- While the pan is preheating, divide the dough into 6 even parts. Flatten each section of the dough until it is your desired thickness. The thinner the dough, the crispier it will be. Thicker dough will yield a softer fluffier bread.
Scoring the Dough
- This scoring shape will produce 24 pieces. I start with a bench scraper or large knife and cut the dough into 8 equal parts.
- From there, I use a smaller pairing knife to score a hexagon shape between each of the 8 sections.
- Finally, I place one more score to divide each outer portion of the bread into 2 pieces.
- Sprinkle a little extra salt on top of the bread and fry it on medium heat for about 1-2 minutes each side or until it is crisp and golden brown. Make sure your pan is nice and hot for the best browning.
We totally agree that this is very tasty communion bread. We always appreciate Kayla sharing her talents with her church family.