Communion Wafers

Introduction

These thin, crisp wafers bake in just six minutes total and require nothing beyond flour and water—making them a straightforward project for any skill level. The dough comes together in one bowl, divides into sixteen uniform pieces, and transforms into delicate, golden disks that cool to a satisfying snap.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Servings: 16 wafers

Ingredients

• 1 cup (240 ml) water
• 2 cups (480 ml) all-purpose flour

Instructions

1. Preheat the oven to 450°F (230°C).
2. Knead together the water and flour in a bowl to get a smooth dough.
3. Divide the dough into 4 equally sized portions.
4. Divide each of the 4 equally sized portions into four smaller portions for a total of 16 portions.
5. Roll each of the 16 small portions into small balls.
6. Flatten each of the small portions into small, thin, flat disks. If desired, use a butter knife to cut a small cross onto each wafer.
7. Bake the wafers for 3 minutes.
8. Take the wafers out of the oven and flip them over using a spoon or chopstick.
9. Bake the wafers for another 3 minutes.
10. Take the wafers out of the oven and let them cool.

Variations

Thinner wafers: Roll the dough portions slightly thinner before baking. They’ll crisp faster and shatter more easily when cooled.

Seasoned wafers: Mix a pinch of salt into the flour before adding water for a savory version, or add 1 tablespoon of sugar for a lightly sweetened variant.

Marked wafers: Use a butter knife, fork, or wooden skewer to score or pierce patterns into the flattened disks before baking for visual interest.

Lower temperature, longer time: Bake at 400°F (200°C) for 5 minutes per side if you prefer a more gradual bake and slightly softer texture.

Tips for Success

Keep portions even. Dividing the dough into four, then into four again, ensures all sixteen wafers bake uniformly. Uneven sizes will brown at different rates.

Roll thin and flat. The thinner you flatten each disk, the crispier it will be. Aim for roughly 1/8 inch thick; use your fingers or a flat surface to even out any lumps.

Flip halfway through. Set a timer for the first 3 minutes. Flipping ensures even browning on both sides and prevents one side from overbaking while the other stays pale.

Cool completely before stacking. Wafers are fragile when warm. Let them rest on the baking sheet for at least 2 minutes after they come out so they firm up and won’t crack when you handle them.

Storage and Reheating

FAQ

Why did my wafers come out tough instead of crisp?

The dough was likely too thick or the oven temperature too low. Roll the disks as thin as you can manage (about 1/8 inch), and confirm your oven is fully preheated to 450°F before placing wafers inside.

Can I make the dough ahead of time?

Yes. Knead the dough, wrap it tightly in plastic, and refrigerate for up to 2 days. Let it come to room temperature before dividing and rolling, which takes about 10 minutes.

What if my oven runs hot or cold?

Oven temperature varies. Start with the first batch at 450°F and watch for light golden browning. If wafers brown too quickly, lower the temperature by 25°F for the next batch; if they bake slowly and stay pale, raise it by 25°F.

Can I use whole wheat flour or another flour type?

All-purpose flour is best for this recipe because it gives a balanced, crisp result. Whole wheat flour will make denser wafers; if you use it, increase the water slightly (by 1–2 tablespoons) because whole wheat absorbs more liquid.