It’s time for Matzah! No, not the store bought ‘cracker’ matzah (although I have some of that in my pantry…) this is the real deal. Matzah made with LOVE.
Cracker Matzah is like munching on cardboard…with lotsa crumbs.
That’s not love.
Love is soft, yummy handmade matzah…slathered in fresh homemade buttah. That. Is. Love. Most folks joke about cracker matzah, because…it’s not so yummy. Around here, we look forward to eating matzah, because, I’m tellin’ ya—homemade matzah is DELICIOUS. So, let’s get to it…Passover is almost here! I make up multiple batches of this throughout Hag Matzah and we really look forward to this annual treat!
Here is the recipe (makes about 2 baking sheets worth of matzah):
- 3 Cups flour (I use Wheat Montana Kosher Flour)
- 1/2 to 3/4 Cup water
- 3/4 Cup Olive Oil
- A pinch of sea salt (optional, but makes the matzah taste much better!)
I get out everything I’ll need: bowl, mixing spoon, ingredients, lightly greased baking sheets (or aluminum foil), rolling pin, and forks. We set the timer for 18 minutes and mix roll and bake — we want to get it done before any natural leavening process takes place–we always make it a race, who can get their dough done and in the oven first! Preheat your oven to 475F.
I put all my ingredients in the bowl, mix and knead until the dough is soft (add a little more flour and / or olive oil as needed). Tear off hunks of dough and form balls, then roll out into thin sheets.
Pierce the rolled out dough with a fork and stripe the dough lightly with a fork.
Don’t miss the significance here. Such a teachable moment if you’re preparing the matzah with your children…such a teachable moment for me.
Sprinkle with some sea salt. Bake 5-7 minutes, until golden. This matzah is soft, chewy, almost like a pita bread. (Ssshhhh……The olive oil is the secret!)
May you have a blessed Pesach! Chag Sameach!