This recipe has been used for years in our church for Communion bread. Easy to make and stores well in fridge. Watch carefully when baking, ovens vary in time needed.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Mix flour, oil, and salt together in a bowl; add water and mix using a pastry cutter until dough is soft. Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands.
Bake in the preheated oven until bread is cooked, 8 to 10 minutes.
Per Serving: 183 calories; protein 2.2g; carbohydrates 15.9g; fat 12.3g; sodium 49.3mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.