Unleavened Bread Recipe (Communion Bread)

Broken pieces of homemade unleavened bread on parchment paper, ready to use for communion bread or as a snack.

Unleavened Bread Recipe (Communion Bread)

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.

Course Bread, Side Dish, Snack

Cuisine American

Keyword Communion Bread Recipe, Homeamde unleavened bread, Homemade Communion Bread, Homemade Passover Bread, Unleavened Bread, Unleavened bread recipe

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 91kcal

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

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!

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 20 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