I was healed of a gluten allergy, and this is the unleavened bread I have been making for communion since then.
4 c all purpose flour | 1-1/3 c
2 heaping T crushed coriander seed (optional) | 2 tsp
1 tsp salt | 1/3 tsp
3/4 c Bertolli’s extra light tasting olive oil | 1/4 c
3/4 c water | 1/4 c
Combine flour and salt (and coriander seed if using) in a large bowl, or a stand mixer fitted with the paddle attachment. Drizzle in the oil and mix until combined (I use a pastry cutter until the mixture resembles coarse crumbs). Stir in enough water to make a smooth dough (adding more water if needed). Turn the dough out onto a floured surface and using floured hands, knead until the dough is smooth, elastic, and no longer sticky. Form into a smooth ball.
Divide the dough into 16 even pieces (if making the smaller quantity for communion, divide the dough into 4-5 even pieces). Form each piece into a smooth ball, and roll or pat out into a 6″ circle. The bread will be a little thicker than pie crust. Place dough rounds on oiled baking sheets. Use a fork to pierce stripes into the dough at 1/2″ intervals. Brush each bread round with a little extra virgin olive oil, and sprinkle with sea salt. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Cool. Makes 16 rounds.
This recipe also makes an excellent thin crust pizza during the Feast of Unleavened Bread.