This past Sunday I spent a couple hours at The Cowboy Church of Orange County for the Easter program, “Walk with Jesus”. It was a live action story about the life, death and resurrection of Jesus.

There were “booths” set up in the market that included foods, dyes, basket weaving and other trades and activities from the time when Jesus walked on the earth. One of the areas I was most interested in was a booth where the ladies were making bread. One of the types of bread they were serving was unleavened bread. There was a handout along with the bread samples that told of the significance of unleavened bread.

I was very excited about getting permission to post the recipe in this week’s paper, it just seemed like the perfect time to share it. I hope you all enjoy the bread and the significance of why it is served during this Holy season.

The Bible tells us that the Israelites were to eat only unleavened bread every year during Passover as a remembrance of the Exodus from Egyptian bondage. Since the children left Egypt hastily, they did not have time for the bread to rise, so it was made for the very first Passover without leavening, also known as yeast. In describing this bread and why it was eaten, the Bible informs us of the following: “Do not eat it with bread made of yeast, but for seven days eat unleavened bread, the bread of affliction, because you left Egypt in haste, so that all the days of your life you may remember the time of your departure from Egypt.” (Deut. 16:3)

Unleavened Bread

1 cup flour

1/2 teaspoon salt

2 Tablespoons oil

6 Tablespoons water

Mix together flour and salt. Form a well. Add oil and water. Stir with a fork until dough pulls away from the edges of the bowl. Form into a round, flat loaf. Score the top. Bake at 425 for 12-15 minutes.

I wish you all a happy Easter.