Homemade Classic Unleavened Bread for Communion

Begin by preheating your oven to 425°F (220°C). This ensures an even and optimal baking temperature to bake the bread evenly, as the dough does not contain any leavening agents.

In a large mixing bowl, combine 3 cups of all-purpose flour with 1 teaspoon of salt. Stir the dry ingredients thoroughly to ensure even distribution of the salt.

Slowly add water to the flour mixture. As a seasoned baker, I recommend adding water little by little to get the right consistency. Too much water can make the dough sticky and hard to handle.

Mix and knead the dough until it forms a cohesive ball. The dough should be firm, not sticky. Patience is key here, ensure the dough is well kneaded to avoid any lumps.

Roll out the dough onto a floured surface until it's about 1/4 inch thick. When rolling, I find it best to start from the center and roll outwards, this gives an even thickness throughout.

Cut out your desired shapes, typically small circles for communion, and place on a parchment-lined baking sheet.

Bake the unleavened bread in the preheated oven for 20-25 minutes, or until the edges are golden. You don't want the bread too soft or too hard, so keep a keen eye while it's baking.

Let the bread cool completely before serving. Keep them in a closed container to maintain freshness.