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.
- 2 cups (10 oz./315 g) all-purpose flour, plus more for dusting
- 1/2 tsp. salt
- 3/4 cup (6 fl. oz./185 ml) water, plus more as needed
Preheat an oven to 500°F (260°C).
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 (6 fl. oz./185 ml) 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 (3 mm) thick and arrange the dough in a single layer on baking sheets. Bake until the matzo is lightly browned and crispy, 3 to 5 minutes. Makes 16 pieces; serves 8.
Recipe courtesy of Chef Michael Solomonov, Zahav, Philadelphia