Tastes great, especially when dipped in honey! :)

Thank you for this recipe. I am also a member of the Church of Christ in Trinidad, West Indies. Since we have to stay inside due to Covid-19, I needed an unleavened bread recipe for home worship tomorrow... Stay blessed :)

How do you store this bread?

I tried making this a couple of weeks ago during the 2020 quarantine. The bread was usable for communion, though bland. I also wound up with a very large air pocket in my dough - and I mean a pocket from one end to the other, such that what came out looked like a normal loaf...

In regards to the use of salt in the recipe, I think the arguments can be made to include it. Zarephath (also known as Sarepta) was a coastal city on the shore of the Mediterranean Sea, so sea water would've been available and there are several recipes out there for "ocean bread" (never mind if it was 'safe' to use or not; filtering out contaminants was a few centuries off). God had also brought drought upon the land at the time of the story in 1 Kings, so what safe freshwater was available was probably being used for drinking.

The salinity of the eastern Mediterranean Sea is around 40 parts per thousand, or roughly 4%. One half cup (the water measurement for the recipe) comes to about 120 mL; 4% of that is 4.8 mL, which is a scant teaspoon of salt. I have not actually tried this adjustment yet but will be doing so when I make the next attempt at cooking. I'll also be using a docker on the dough before it goes into the oven to try to keep the air bubble from happening again.

Remember table salt is stronger than sea salt...

May the Almighty bless everyone who reads these comments.