This article needs additional pan sin gluten for verification. Please help improve this article by adding citations to reliable sources. St Michael the Archangel, Findlay, OH – bread and wine crop 1. The term can be used to describe the bread both before and after consecration, although it is more correct to use it after consecration.

Sometimes holy water will be either sprinkled into the dough or on the kneading trough at the beginning of the process. The baking may only be performed by a believing Orthodox Christian in good standing—having preferably been recently to Confession, and is accompanied by prayer and fasting. Before baking, each loaf is formed by placing two disks of dough, one on top of the other, and stamping it with a special liturgical seal. Rite of Renewal of Holy Leaven in the Syro-Malabar Church. The Maronite Church has adopted the use of unleavened bread due to liturgical Latinisation. The Syro-Malabar Church uses both unleavened bread as well as leavened bread in which Holy Malka is added.

A host is a portion of bread used for Holy Communion in many Christian churches. In Western Christianity the host is often thin, round, unleavened hosts. Catholic unleavened hosts of differing sizes. In the Roman Rite, unleavened bread is used as in the Jewish Passover or Feast of Unleavened Bread. Hosts are often made by nuns as a means of supporting their religious communities. However, in New Zealand, the St Vincent de Paul Society hires individuals with intellectual disabilities to bake, cut out, and sort the bread, thereby offering paid employment to those who would not otherwise have that option. 321 recommends that “the eucharistic bread be made in such a way that the priest at Mass with a congregation is able in practice to break it into parts for distribution to at least some of the faithful.