Unleavened Bread (can be used for communion)

Prep Time: 20 minutes

Cook Time: 15 – 18 minutes

INGREDIENTS

1 ¼ cup plus 2 tablespoons whole wheat pastry flour

½ cup all purpose flour (you can make this whole wheat pastry flour) I use it so it is a bit lighter (not so dense/heavy)

½ cup warm water

¼ cup unsweetened plain vegan yogurt (I make my own or use the So Delicious brand)

2 tablespoons rice bran oil (you can substitute extra virgin olive oil)

1 flax egg – (3 tablespoons warm water plus 1 tablespoon ground flax seed)

½ teaspoon salt

INSTRUCTION

1. Preheat oven to 450 degrees

2. Begin by making the flax egg. Place 1 tablespoon of ground flax seed into a small bowl and add 3 tablespoons of warm water. Mix right away or clumps will develop. Make sure it is blended well. Set aside for about 5 minutes.

3. In a large bowl lightly whisk dry ingredients together. This includes the flours and salt.

4. Blend your wet ingredients together in a smaller bowl; warm water, yogurt, oil, and flax egg you had set aside.

5. Add the wet to the dry ingredients and mix with a spatula until they are incorporated well.

6. Turn out the dough on a well floured area. The dough will be moist so you will need extra flour as you turn the flour.

7. Press the dough into the flour as you form it into a square. Lightly sprinkle more flour onto the dough and fold the dough onto itself. Press it down again and stretch it out again into a square. Pat the dough as your stretch it only slightly so that you don’t tear it. Continue to sprinkle the dough with a small amount of flour and then fold it onto itself again. You will do this about 6 times. Each time you are going to fold it onto itself you will sprinkle with a little flour. It’s a process of layering the dough.

8. The dough should not be moist anymore. It should be formed into a small square package. With a rolling pin form the dough into a rectangle the size of a quarter cooking sheet. 9x13 inches.

9. Line the cooking sheet with parchment paper. Lift the rolled out dough onto the parchment paper.

10. Score the dough into 1 inch squares and then pierce each square with a fork.

11. Bake for 15 – 18 minutes. Watch them carefully near the end of the time as each oven is different. They should be slightly brown.

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