Last-minute homemade matzos
User Reviews
5
Last-minute homemade matzos
Description
Last-minute homemade matzos consist of a dough made from all-purpose flour, kosher salt, olive oil, and warm water. The dough is divided into pieces, each rolled out as thin as possible and optionally trimmed into rectangles. Pricking holes in the dough surface ensures even baking and crispness. The matzos are baked at a very high temperature (500°F) on a pizza stone or baking sheet to quickly create a crisp exterior and a dry, cracker-like texture.
These unleavened breads have a light, crunchy texture with a delicate olive oil flavor. They can be enjoyed plain, salted on top, or with additional toppings such as herbs or garlic for variation. The thinness and fast baking produce a crisp snap typical of matzos.
Serve homemade matzos as an accompaniment to meals, with dips, or as a base for toppings. They can substitute for crackers or flatbreads in various uses. Using a pizza stone helps create even heat and crispiness, but a baking sheet works in a pinch.
Ingredients
- 4 ½ cups all-purpose flour plus more for rolling (I imagine a combination of whole wheat or spelt flours would also work great, sifted
- 1 teaspoon kosher salt plus more for sprinkling
- 4 tablespoons olive oil mild
- 1 cup water plus up to an additional ½ cup (I have used the whole 1.5 cups in my matzos, warm
- sea salt fresh herbs, dried herbs, garlic, or any other toppings you'd like (optional, flaky
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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