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Matzo

gregpatent's picture
Matzoh is multipurpose Israeli Jewish flatbread. Matzohs turn out like super-crisp, ultrathin crackers with bubbly brown spots.It can be eaten just plain or with hummus, tuna salad, egg, chopped liver or just about anything you like on it. Matzoh is always served as apart of a passover seder. Try out this wonderful dish and enjoy!
Ingredients
  Unbleached all purpose flour 1 Cup (16 tbs) (For Rolling)
  Water 3⁄4 Cup (12 tbs) (Room Temperature)
Directions

1) In a bowl add the flour and gradually stir in the water to make a sticky dough.
2) Divide the dough into 10 equal pieces. Then set them on a floured surface to rest, covered with a kitchen towel for a few minutes.
3) Roll out a piece of dough on a floured surface very thin. Lift the dough onto a cookie sheet or a baker's peel and prick all over with a fork.
4) Then slide the matzoh on a baking stone and bake for about 2 to 2 1/2 minutes until it has brown-tinged bubbles all over the surface.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Jewish
Course: 
Side Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Flour
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4
Although this traditional Jewish bread is seen making rounds on the table during the Passover holidays, you can bake some at home any day using this recipe. Greg Patent tells you how you can bake crispy, ultra-thin bread at home that makes great accompaniment with hummus, egg salad, tuna and more.

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1 Comment

ronniej's picture
What oven temperature do you bake the crackers?