Recipes Breads Basics Homemade Matzo

Homemade Matzo

Homemade Matzo is rated 1.0 out of 5 by 1.
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Prep Time: 25 minutes
Cook Time: 5 minutes
Servings: 8

Superior in taste to the store-bought variety, homemade matzo is quite easy to prepare. Use it to make Chef Michael Solomonov’s Brisket with Spiced Coffee and Charoset Juice, which layers the braised meat between pieces of matzo in a casserole dish.

Ingredients:

  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 tsp. salt
  • 3/4 cup water, plus more as needed

Directions:

Preheat an oven to 500°F.

In the bowl of an electric mixer fitted with the dough hook, combine the flour and salt and beat on medium speed for 1 minute. With the mixer running, add the 3/4 cup water a little at a time, beating until the mixture reaches the consistency of a pizza dough and adding more water as needed. When the desired consistency is reached, continue beating on medium speed for 3 minutes more. Immediately shape the dough into 16 balls; do not allow it to rest.

On a floured work surface, roll out the dough balls about 1/8 inch thick and place on baking sheets. Bake until the matzo is lightly browned and crispy, 3 to 5 minutes. Makes 16 pieces; serves 8.

Recipe by Chef Michael Solomonov, Zahav, Philadelphia.

Rated 1 out of 5 by from this cant be used for pesach Pesach is a when Jews are biblically commanded not to eat any chometz. We eat matzahs that are specially prepared with many intricate details to avoid eating chometz. The flour used is specially harvested and guarded to make sure it did not come in contact with water. Also from the point of contact with water to baking has to be less than 18 minutes. Thats in a nutshell. Do not attempt to make this recipe in your own home as it would not be kosher for Pesach. If you want to make your own matzah you can go to your local matzah bakery-- there aren't too many in the Uniteed States and see what kind of arrangements you can make. Have a kosher and happy Pesach!
Date published: 2012-04-01
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