No Cardboard Matzoh, Not here!

I’ll start with a major disclaimer…I am not Jewish. My Significant Other is, however, and he says I’m more Jewish than he is. I try to incorporate his traditions with my own, as far as holidays go, so I read, research and then I cook!  That said, if you’re a purist, you’ll probably say whatever I’m doing is all wrong and that’s okay, it’s the thought that counts!  So, now that the disclosure is out there, let me tell you about making Matzoh!

I’m not going to go into the why’s of making this stuff, all I can say is Steve used to buy those square cardboard packages of Matzoh and honestly, I wonder why they bothered with the packaging, the stuff tastes like the cardboard it’s wrapped in!  Matzoh is, (warning, basic explanation here), unleavened bread.  As the Jews were escaping, they didn’t have time to let their bread rise, so they made Matzoh.  Now, if I were a true Jew, I would have to make this stuff start to finish in 18 minutes, cause the story goes that they only had 18 minutes and that’s why the bread didn’t rise.  Nowadays though,  Jews can’t use yeast at all.  Hmm…..no way did the original Jews try to make bread without yeast. I asked about this at a Synagogue Seder once and more than a few eyebrows raised…so I won’t ask that one again! Anyway, here’s my Matzoh, made without yeast (and in a non kosher kitchen). I suspect if I were timed, the first batch would probably be under 18 minutes, but let’s not have that pressure!

Gadget queen that I am, this recipe calls for my food processor. I remember last year making Matzoh, my poor food processor was stinking something awful then died while making Matzoh, so dear Steve ran out and got me a new one. Guess he likes his homemade Matzoh, eh?  So, without further ado, here’s a recipe for home made Matzoh.

Preheat your oven to 500 degrees and dig out your cookie trays. Put 2 cups of flour and a 1/2 teaspoon of salt into the processor. Give that a quick whir to blend it.  While that’s happening, whisk together 1/3 cup olive oil and 1/2 cup of water.  Add this thru your processor chute while it’s running and process until the mixture forms a firm ball, is no longer sticky and it rides around the mixer paddle a bit.  march 2013 021Now the fun stuff!  Take this ball and divide it into 12 small balls.  I just love my dough cutter for this! Make it easy on yourself with math, and cut into half, then cut the halves into halves, then the halves of halves into thirds…simple, 12 blobs!

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Now take each of these balls and squish them with the palm of your hand to make a small circle march 2013 026You’ll be rolling this circle this out into a thin round (hmmm, I suppose round would be nice, I just go for thin though). You’ll want it to be as thin as you can get it, almost see through. march 2013 027

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Lay these out on your cookie trays. My cookie trays are only large enough to hold 2 Matzoh, so you’ll need a few. No greasing necessary, if you have parchment paper, you’ll make clean up easy!

I like to season my Matzoh, so I sprinkle them with kosher salt, garlic powder, onion salt, whatever I think might taste good. I press this down just a tad so some of it might stick!march 2013 029Pop these into the oven and watch closely.  You’ll want to cook them about 3-4 minutes give or take, or until you see bubbles form.

march 2013 034There ya go, that’s all there is to it!  You’ll find yourself making lots of this, since it’s really that good!  No need to consider this just for Passover either!  Enjoy!

Karen

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Here’s the recipe!

Matzoh

2 cups flour

1/2 teaspoon kosher salt

1/3 cup olive oil

1/2 cup water

Sea salt, garlic powder, garlic salt, sesame seeds, onion powder for seasoning

1. Heat oven to 500 degrees. Put flour and salt into food processor and whir to mix. Separately, whisk together olive oil and water. With machine running gradually pour in oil/water mixture. Continue to run machine until dough forms a firm ball and spins  around on the blade and is no longer sticky.

2. Cut dough into 12 small balls and flatten each into a 3- to 4-inch round.

3. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.

3. Put patty’s on ungreased cookie sheets, sprinkle with sea salt and spices if you like, and bake for about 2 to 3 minutes. Watch closely, they burn easily.   Once they begin to form bubbles and brown a little,  flip and cook for another minute or so on second side. Cool completely!

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