Communion Bread Recipe

As promised in the previous post I am posting our recipe for communion bread. This is not the only way to make it or the only recipe. This is just the one we use. My first experience with making communion bread was in West Seattle, Washington in 1979. Madge Boubinick (I sure cannot spell it) took me to her house to teach me how to make it. What a dear lady she was. I can still see her in her little kitchen and in her yard with the rhubarb.

4 cups all purpose flour (we used 1/2 wheat and 1/2 white)
1 cup olive oil
1 cup of cold water
dash of salt

We blended this all together and rolled it out on a pizza stone and baked it until is was lightly browning with a crisp bottom. When we have made this for church we cut this in small rounds and prick with a fork and bake.