Combine all ingredients, taking care not to over-mix as dough may get too hard (use a little more liquid to keep it soft). Divide dough into 8 large or 12 small balls. Roll out each to desired thin patty. Arrange on oiled cookie sheet and bake 15 minutes at 350ºF.  Remove from oven. Brush with oil and return to oven for 10 more minutes. Remove from oven. Baste with butter and serve hot. Can be stored in freezer and baked later. 

Unleavened Low Salt Bread 2

 4 cups of  all purpose flour (white, whole wheat or a combination)
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt (more, if desired)
1 1/2 cup of milk with 1 tbsp. white vinegar or lemon juice added to it
1 egg

Mix together, knead and mold into 2 long, rather flat loaves (add flour if too sticky). Place on floured cookie tin. Bake at 425ºF. for 20 minutes. Test doneness with wooden pick and bake longer if not dry enough in center. Makes 2 loaves

Unleavened Communion Bread 3

1 cup of flour
3 tablespoons of sugar
1/3 teaspoon of salt
1/3 cup of shortening
2 - 2 1/2 tablespoon of  milk

Sift together the flour, sugar and salt. Cut in shortening. Add a little bit of milk at a time, and only enough to form into dough. Roll dough (using floured rolling pin) to 1/4 inch thick. Cut into 1/2 inch squares. Bake at 375ºF. for 15-20 minutes or until done. 

Unleavened Bread 4

1 1/2 cup of  flour
1 pound of dark brown sugar
1 cup of nuts, chopped
4 eggs
1/2 teaspoon of salt
1 teaspoon  of vanilla

Beat all the eggs well. Then add remaining ingredients and beat well. Pour into a greased and floured 9x13 inch pan and bake for 30 minutes in a 350ºF. oven.