5 from 6 votes
Easy Unleavened Bread (Communion Bread Recipe) + Video
This traditional unleavened bread recipe is made in just 20 minutes with 4 simple ingredients, no yeast needed! The flatbread bakes up crisp, flavorful and perfect for communion or to enjoy as snack crackers.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
pieces
Calories:
365 kcal
Course:
Bread
Cuisine:
Mediterranean, American, Middle Eastern
Ingredients
- 2 cups all-purpose flour
- ½ cup milk or warm water, warm
- ¼ cup olive oil
- 1 teaspoon salt
Instructions
- Preheat the oven to 475°F. Then set out a baking sheet lined with parchment paper.
- Set out a large mixing bowl. Combine the flour, warm milk, olive oil, and salt. Mix by hand until the dough comes together into a firm ball. Then knead the dough for several minutes until it is completely smooth.
- Separate the dough into as many pieces as desired. (This recipe will make 4 tortilla-sized pieces, 2 larger pieces, or 1 extra large pizza-sized piece.) Roll out the dough pieces into extremely thin rounds. You still need to be able to move the dough onto the parchment paper, but the thinner the better.
- If making communion bread pieces, use a pizza cutter to cut the circles into small half inch squares. (see images)
- Bake for 8 to 10 minutes until the bread is golden brown and slightly bubbly on top. It's making snack crackers, bake for 10 to 12 minutes until crisp.
Cup of Yum
Notes
- This recipe will make 4 tortilla-sized pieces, 2 larger pieces, or 1 extra large pizza-sized piece.) Roll out the dough pieces into extremely thin rounds. You still need to be able to move the dough onto the parchment paper, but the thinner the better.
- Feel free to season your unleavened bread any way you like! Consider adding a little cayenne pepper, garlic powder, or dried herbs over the top.
- Feel free to season your unleavened bread any way you like! Consider adding a little cayenne pepper, garlic powder, or dried herbs over the top.
- Let the bread cool before transferring to an airtight container. Keep at room temperature for up to 2 days, or in the fridge for 4 days.
- To freeze: Once the bread has cooled transfer it to an airtight plastic zipper bag. If stacking, I suggest sticking pieces of parchment between the pieces. Squeeze all of the air out and seal the bag before storing it in the freezer for up to 4 months. Thaw in the fridge overnight or on the countertop for an hour or so.
Nutrition Information
Serving
1pc
Calories
365kcal
(18%)
Carbohydrates
49g
(16%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
4mg
(1%)
Sodium
594mg
(25%)
Potassium
113mg
(2%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
49IU
(1%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 pieces
Amount Per Serving
Calories 365
% Daily Value*
| Serving | 1pc | |
| Calories | 365kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 594mg | 25% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 49IU | 1% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.