Matzo from Scratch
Hey all! Willa here.
I'm writing up this matzo recipe...it's been adapted from Leite's Culinaria.
Something I totally forgot was salting the matzo.. Zane teases me that I like bland things so maybe that was why... If you are going to salt the matzo brush or spray the dough surface lightly with water and sprinkle with salt to taste in step 4. If you are going to make it into matzo meal then you don't need to salt it.
also scroll all the way to the bottom to see Duane Bell from Rhino coffee save the day with freshly milled flour!
Matzo from Scratch
4 1/2 cups sifted all-purpose flour, plus more for rolling
1 teaspoon kosher salt, plus extra
2 tablespoons mild olive oil
3/4 cup water, plus extra
1 teaspoon kosher salt, plus extra
2 tablespoons mild olive oil
3/4 cup water, plus extra
Instructions
- Place a pizza stone on the bottom oven rack and preheat the oven to 500°F (260°C). (If you don't have a stone a baking sheet will work)
- In a large bowl, mix together all the ingredients, using 3/4 cup water, until everything comes together to form a dough. If the dough seems dry, add a little more water, a little at a time. If you do not need the matzoh to be kosher for Passover, let the dough rest for 10 to 15 minutes. If you do need the matzoh to be kosher for Passover, proceed immediately to the next step so that you can attempt to finish everything in 18 minutes.
- Divide the dough into 10 - 16 pieces depending on the size you want. Flatten a piece slightly and rollout out to ~2mm thick.
- Use a fork to prick holes in the surface of the dough.
- Carefully place onto the pizza stone or baking sheet. They should fit snugly but should not touch. Bake until the surface of the matzoh is golden brown and bubbly. In our oven they took 2-3 minutes per side. Timing will vary and I've seen everything from 15 seconds - 3 minutes per side.
- Using tongs, carefully flip the matzoh pieces and continue to bake until the other side is golden browned and lightly blistered. Let the matzoh get a few dots of light brown but don’t let the matzoh turn completely brown or it will taste burnt. Let it cool before serving.
- Keep it in an airtight container or resealable plastic bag at room temperature for up to a couple days.
matzoh making
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