Author: This simple unleavened bread recipe is perfect for communion, Passover, or any time you need a quick bread that uses just a few pantry ingredients! With no yeast and no rising time, it comes together in minutes and bakes up with a simple, slightly crisp texture that is just right for breaking and sharing! Make this with einkorn flour or any all-purpose flour.
Unleavened Bread Recipe (Communion Bread)
I first started working on this unleavened bread recipe several years ago for my church. We desperately needed something for communion other than the seemingly ancient, plastic-tasting wafers that came included with a juice cup. What I discovered was not only a delicious alternative, but a versatile cracker that we crave constantly!
We keep several jars of this unleavened bread on hand for quick lunches, travel snacks, or just to munch on in a pinch. It’s packed with olive oil and keeps (seemingly) forever!
Ingredients
The simplicity of this recipe is what keeps me making it over and over again! With just a bit of flour, olive oil, and salt (milk is optional, but recommended), you can have a huge batch of unleavened bread to enjoy in just about 30 minutes!
- Flour – We use all-purpose einkorn flour, but any AP flour will work. If you want to convert this to whole wheat or fresh milled flour, our app, The Einkorn Kitchen will do it for you automatically!
- Milk – While water can be used, the texture of the unleavened bread is much more desirable (to us, at least!) when milk is used. Any milk works, but we use whole cow’s milk.
- Olive Oil – Use a high-quality olive oil for the best taste!
- Salt – Sea salt is preferred, but use what you have on hand.
Instructions
This recipe is so quick to come together that I often make it just because someone is craving it. It’s ready to eat from start to finish in less than 20 minutes! I’ve even made it at the last minute right before a car trip, because it’s such an easy and filling snack!
- Prep – Preheat the oven to 475°F and cut a piece of parchment to the size of your baking sheet.
- Combine – In a large mixing bowl, or bowl of an electric mixer (use a dough hook), mix all ingredients into a firm ball. Knead by hand for a few minutes, or with an electric mixer, until the dough is smooth and soft.
- Divide – Cut the dough into two or more pieces and roll one at a time directly on the parchment paper. Make sure you position the dough so that the additional pieces can be rolled next. You want the dough to be extremely thin! NOTE: You can roll the dough on a floured surface and transfer it to the parchment, but I prefer to roll it directly for easier clean up and less flour used!
- Bake – Transfer the parchment with the dough onto the baking sheet and bake for 10-12 minutes, or until the dough is bubbly and golden brown. If you want soft bread instead of crackers, bake for 8-10 minutes.
- Cool – Allow to cool completely before storing in an airtight container. Enjoy within 2-3 weeks at room temperature, or freeze for longer storage.
NOTE: This recipe makes enough dough for 1 large pizza-sized round, 2 large ovals (shown above) or 4 tortilla-sized pieces. Choose what works best for your situation!
Customizing the Flavor
While we absolutely adore the classic recipe, you can also sprinkle the top of the dough (just before baking) with any herbs, cheeses, or seasonings that you might like! Some options might include:
- Everything Bagel seasoning
- Garlic and Rosemary
- Parmesan, Romano, and Asiago
You can even separate the dough into 4 pieces, roll, and top with several different options to see what you like best!
Even More Easy Homemade Snacks
Unleavened Bread Recipe (Communion Bread)
Ingredients
- 2 cups all-purpose flour
- ½ cup warm milk or warm water milk is best, if possible!
- ¼ cup olive oil
- 1 teaspoon salt
Instructions
- Prep – Preheat the oven to 475°F and cut a piece of parchment to the size of your baking sheet.
- Combine – In a large mixing bowl, or bowl of an electric mixer (use a dough hook), mix all ingredients into a firm ball. Knead by hand for a few minutes, or with an electric mixer, until the dough is smooth and soft.
- Divide – Cut the dough into two or more pieces and roll one at a time directly on the parchment paper. Make sure you position the dough so that the additional pieces can be rolled next. You want the dough to be extremely thin! NOTE: You can roll the dough on a floured surface and transfer it to the parchment, but I prefer to roll it directly for easier clean-up and less flour used!
- Bake – Transfer the parchment with the dough onto the baking sheet and bake for 10-12 minutes, or until the dough is bubbly and golden brown. If you want soft bread instead of crackers, bake for 8-10 minutes.
- Cool – Allow to cool completely before storing in an airtight container. Enjoy within 2-3 weeks at room temperature, or freeze for longer storage.
Notes
Ingredients
The simplicity of this recipe is what keeps me making it over and over again! With just a bit of flour, olive oil, and salt (milk is optional, but recommended), you can have a huge batch of unleavened bread to enjoy in just about 30 minutes!- Flour – We use all-purpose einkorn flour, but any AP flour will work. If you want to convert this to whole wheat or fresh milled flour, our app, The Einkorn Kitchen will do it for you automatically!
- Milk – While water can be used, the texture of the unleavened bread is much more desirable (to us, at least!) when milk is used. Any milk works, but we use whole cow’s milk.
- Olive Oil – Use a high-quality olive oil for the best taste!
- Salt – Sea salt is preferred, but use what you have on hand.
Nutrition
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