Passover Seder

When I was younger my girls group Missionettes used to observe passover somewhat.
Being a Protestant church there wasn't a heavy emphasis on it but because we studied the old testament women we did talk about some of the festivals that they celebrated as well.
The other day I realized my kids didn't know what passover really was, they had no idea that Jews today and some Christians still celebrated the release of God's people from Egypt or how today as a remembrance of Jesus's last supper.
So today and tomorrow I plan on making a few dishes that reflect on passover and hope to teach my children a little bible history through taste and story.

Unleavened Bread for Lord's Supper or Passover

Ingredients

Whole Wheat Flour, 4 cups
Cilantro, 2 heaping teaspoons
Salt, 1 level teaspoon
Canola Oil, 3/4 cup
Water, 3/4 cup



Directions
Preheat the oven to 350 degrees F and grease a cookie sheet.

Chop fine or crush the cilantro and then mix it with the salt. Add this to the flour.

Add the oil to the flour and mix well.

Pour the water into the flour mixture and knead lightly. It will be ready when the dough is no longer sticky. Add extra water 1 tablespoon at a time if the dough is too dry.

Use a rolling pin to roll the unleavened bread dough out on a lightly-floured surface. Flatten the dough to about ½ inch in thickness. Try to make the shape as close as possible to the shape of the pre-greased cookie sheet.

Put the dough on the cookie sheet and cut into triangles or squares. Bake the unleavened bread for 15 to 20 minutes. It will be dry in consistency like a cracker.

Makes around 36 cracker size pieces. Serving size is one cracker.


Number of Servings: 36