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My review
Matzah
3
Batyah
"This recipe can be used during the Feast of Unleavened Bread."
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Ingredients
28 m servings 63Original recipe yields 8 servings (8 matzah breads)
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- US
- Metric
Directions
{{model.addEditText}} Print- Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
- Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
- Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
- With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
- Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.
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Footnotes
- Editor's Note
- *Making matzah breads kosher for Passover requires using special Passover flour that has been guarded from contact with liquids.
- The cook is allowed no longer than 18 minutes from the point they combine the flour and water to when they remove the matzah from the oven in order for it to be considered fit for Passover. Of course, non-kosher cooks may bake at a more leisurely pace if desired.
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Reviews
Read all reviews 3643 Ratings
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Most helpful positive review
3/27/2010
this was very yummy I made it for using with hummus and it was very good...will make again
Most helpful critical review
11/5/2017
I greatly appreciated the thorough instructions on this recipe. However, these crackers desperately need oil IN the dough, not just an "anointing" after baking. Following the directions exactly...
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3/27/2010
this was very yummy I made it for using with hummus and it was very good...will make again
2/10/2011
got an enthusiastic thumbs up from my kids who ate them 5 minutes out of the oven. The only change I made was using regular salt instead of kosher. This was super easy and quick to make and wi...
4/17/2011
I made this last year for Passover, everyone loved it. Will be making again today. I make three batches, it is not hard and tastes a thousand times better than store bought. Thanks for sharing!
11/5/2017
I greatly appreciated the thorough instructions on this recipe. However, these crackers desperately need oil IN the dough, not just an "anointing" after baking. Following the directions exactly...
6/3/2013
I made this for communion at our place of worship. Everyone said..."Wow, is ok to want to say YUMMM! when you are taking communion?" Everyone loved it. Thanks for sharing this recipe.