Last-minute homemade matzos
User Reviews
5.0
144 reviews
Excellent
Last-minute homemade matzos
Report
Homemade matzo is crispy and delicious, golden and perfectly salted with the best flaky sea salt, and none of the dryness of storebought.
Share:
Ingredients
- 4 ½ cups sifted all-purpose flour plus more for rolling (I imagine a combination of whole wheat or spelt flours would also work great)
- 1 teaspoon kosher salt plus more for sprinkling
- 4 tablespoons mild olive oil
- 1 cup warm water plus up to an additional ½ cup (I have used the whole 1.5 cups in my matzos)
- Flaky sea salt fresh herbs, dried herbs, garlic, or any other toppings you'd like (optional)
Add to Shopping List
Instructions
- Preheat the oven to 500°F (260°C) and place a pizza stone (ideally), pizza tray or a 10-by-15-inch baking sheet (realistically) on the bottom oven rack.
- In a large bowl, mix together all of the ingredients, using ¾ cup water to start, until they come together to form a dough. If the dough seems dry, add more water, a touch at a time.
- Divide the dough into 8 pieces. Working a piece at a time, flatten each ball slightly and roll it out as thinly as possible with a rolling pin on a lightly floured surface. Repeat with the remaining dough pieces.
- If you're looking for neat matzos, trim the rolled-out dough pieces into rectangles (I prefer the rustic look myself). Use a fork to prick holes in the surface of the dough.
- lf salted matzoh are desired, brush or spray the dough surface lightly with water and sprinkle with salt to taste.
- Carefully place some of the pieces of dough onto the pizza stone, pizza tray or baking sheet. They should fit snugly. Bake until the surface of the matzoh is golden brown and bubbly, 30 to 90 seconds. Using tongs, carefully flip the matzoh pieces and continue to bake until the other side is golden browned and lightly blistered, 15 to 30 seconds. Just let the matzoh get a few dots of light brown; do not let the matzoh turn completely brown as it will taste burnt. Keep careful, constant watch to keep the matzoh from burning; the exact baking time will vary from oven to oven and may get longer with subsequent batches.
Equipments used:
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
54g
(18%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
294mg
(12%)
Potassium
75mg
(2%)
Fiber
2g
(8%)
Sugar
0.2g
(0%)
Calcium
12mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8crackers
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 294mg | 12% |
| Potassium | 75mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.2g | 0% |
| Calcium | 12mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
Other Recipes
You'll Also Love
Homemade Balkan bourekas with eggplant, tomatoes, Jarlsberg and feta cheese
Middle Eastern, Israeli, Balkan
5.0
(6 reviews)
