We have a homebound friend in our life group who is rarely able to attend church services on Sunday mornings. We frequently meet in their home on Sunday evenings for a small service where we sing hymns together, study and take the Lord’s Supper. There is something special about meeting as a church in such a personal setting, and taking communion with a small group of Christian friends reminds me a little of what it must have been like to do so back in the days of the early church.
Since we do meet on such a small scale, and we’re not preparing communion for 700 souls, I have frequently tossed around the idea of making some homemade unleavened bread to use during our communion. I pinned several recipes once, but that’s about as far as I got. So, I decided that this challenge provided me with the perfect opportunity for making my own unleavened bread, or Matzah, and I took it with us to our life group meeting.
Original Recipe: Homemade Unleavened Bread from Tammy’s Recipes
Modifications: I followed the recipe, and ended up adding an extra half cup of flour, for a total of 6.5 cups, which was what it took for the dough to be the right consistency.
Procedure: I love to cook, but not to bake, so the rolling out the dough was a little on the tedious side to me. The thinner the bread was rolled out, the better the cracker/bread though, so I tried to do my best. Overall, I felt the rolling of the dough was the most difficult part of the process, which really wasn’t all that hard.
Verdict: Pretty much I love all forms of bread, so this one was no different. They were best when they were warm, and on day one. They got a little less “fresh” on day 2, but still made a nice little snack. The kids all taste-tested some pieces before we left, and liked them. The people in my life group ate it with no complaints during communion — but honestly, who would complain about the bread during communion?
This is Day 2 of a 31 day series on actually cooking recipes I’ve pinned.
To view the other recipes, click on the button below: