I’m not Jewish and I don’t celebrate Passover, yet I love matzo, clearly just an extension of my ongoing bread and carbohydrate addiction. Last year, I made homemade matzo for the first time. It’s ridiculously easy.
While it doesn’t result in the flat, crispy cracker that you expect from Manischewitz, it does result in a yummy part-chewy, part-crunchy, vaguely salty treat. It works well as a meal accompaniment or as a lunch served with almond butter and granny smith apples.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/3 cup olive oil
- 1/2 cup water
- Sea salt
Instructions
Preheat oven to 500 degrees.
Put flour, salt and olive oil in your food processor. While the machine is running, add water. Continue to run the machine until the dough forms a firm ball and rides around on the blade.
Cut the dough in half, halve again, then cut the four pieces into thirds. Flatten each into a 3-inch disc. On a floured surface, roll out to their full size, about six inches in diameter. The dough should be almost see-through thin.
Place discs on ungreased cookie sheets and sprinkle with sea salt. Bake for about 3 minutes, watching carefully to avoid burning. When they puff up and begin to brown, flip and cook for another minute. Cool on a wire rack.
Results
The Tiny Kitchen Assistant said, “That was easy! Let’s do it again tomorrow!” Maybe next time I’ll remember to photograph it. (Oops.)
Cooking
Fitness
Health
made some which uses one cup water instead of the more rich half oil half water..more authentic and crispy… but isn’t it fun?? Happy eating great with hummus and chopped dried fruit
Lil