Homemade Matzoh
Thursday, April 21, 2016 at 9:00AM
Mark Scarbrough in Bread, holiday food, homemade matzoh, passover

Yep, you can make your own. You should make your own, even if you're not celebrating Passover. These are deliciously thin and crisp, a great treat any time of the year. But if you are making your own, the rule is that they must be in the oven within 18 minutes of the water hitting the flour. And one more thing, the all-purpose flour you can buy at the store is not kosher for Passover. If you're very observant, you'll be out of luck with these. As to cleaning your house for hametz for the holiday, you're really on your own.

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HOMEMADE MATZOH

Makes four long sheets, probably enough for 8 people (although honestly we could eat the whole batch ourselves if we're snacking through the afternoon)

1. Set the rack in the center of the oven; heat the oven to 450F.

2. Mix the flour, oil, salt, and 1/3 cup water in a large bowl, adding more water in small dribs and drabs until you have a coherent, not-sticky dough (no more, certainly, than 1/2 cup water total volume). Gather the dough into a ball; divide it into four equal pieces.

3. Using a pasta machine on the widest setting, roll one piece of dough repeatedly through the machine, folding it onto itself and reworking it until it forms a coherent if still a bit grainy sheet. Reduce the levels of the roller, rolling the dough through each time, until you get to the next to the last setting. Make this your last rolling. Set the long sheet of dough on a large baking sheet. Roll out a second piece of dough in the same way.

4. Use a fork to prick each sheet repeatedly. Bake until golden brown with tiny puffs across the surface, 5 to 6 minutes. As these two sheets bake, roll out the other two sheets and get them ready to go in the oven on a second baking sheet.

5. Once baked, cool in the pan on a wire rack for a few minutes, then cool directly on the wire rack until room temperature. The matzoh will stay fresh at room temperature for about 6 hours.

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