Communion bread or communion wafers are used in religious services all over the world. Traditionally, the communion wafer is unleavened and uses only a few ingredients. Today, some churches, homes and religious institutions are making their own communion bread to use for special services, or year-round. Communion bread can be adjusted to suit dietary needs as well as religious obligations.
Baking Communion Wafers
Mix together your base ingredients of oil, water, flour and salt, using 1 cup of hot water, 2 tablespoons of oil and 1 teaspoon of salt to every 3 cups of flour.
Knead the wafer dough on a floured surface until it no longer sticks, then roll out to your desired thickness.
Cut your separate wafers from the rolled out dough into your desired shape (round, rectangular, hexagonal) with a very sharp knife, bottle cap or cracker/cookie cutter.
Bake the wafers in a 400 degree oven until golden brown. Once cool, they can be stored in a cool, dry place up to two weeks.
Keep an eye on the communion bread wafers while baking. They will bake very quickly.
Press religious symbols, letters or patterns into the top of the wafers just before baking.
Substitute rice flour for wheat flour for those with gluten intolerance or allergies.
Add optional ingredients for taste. Traditionally these can range from honey, rose water, cardamom and rye to dry fennel, spices such as turmeric or coriander and brown sugar.
Let the wafers cool completely before attempting to eat or store them. Once removed from the oven, they will retain their heat for some time.
Inform others eating your communion wafers if you intend to add any ingredients not commonly found in traditional communion bread wafers. People may have allergies that could be triggered by eating customized communion bread.