I never tried them, but here are three different recipes for the matzah.
* Exported from MasterCook *
Homemade Matzoh
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Bread, Flat
Bread, Miscellaneous
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
This matzoh is not in accordance with Passover law. 'Legal' Passover matzoh
is made from wheat grown in special fields, processed by special mills and the
dough must not rise for more than 18 minutes. More than 18 minutes would
encourage natural fermentation. Thus, this version is not appropriate for a
Passover seder. Still, it is rustic, historic and fun.
2 cups all-purpose flour
1 cup whole wheat flour
water
Preheat oven to 450 F. Line two large baking sheets with parchment paper.
Mix flours and add water until you have a soft, kneadable dough. Knead about
5 minutes. Let dough rest a couple of minutes.
Break off egg-sized portions of dough. Stretch as thinly as you can before
rolling into thin, oval slabs. Prick each slab with a fork or pastry docker.
Place on baking sheet and as soon as sheet is filled with matzohs, place in
oven. Bake until crisp and buckled - about 3 minutes. Cool before serving.
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* Exported from MasterCook *
Matzah
Recipe By : BB List
Serving Size : 1 Preparation Time :0:00
Categories : Bread Bread, "Foreign"
Bread, Flat Bread, Miscellaneous
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
2 C Matzo Meal -- Or Cake Meal
1 1/2 C Water
1/2 Tsp Salt -- Optional
Preheat oven to 475 degrees. Combine matzo meal with water and salt to
form a dough. You may need to add more water to make dough workable.
Knead dough and roll out and fold a couple of times. Cut dough into 8
pieces.
Roll out each piece as thinly as possible between 2 sheets of wax paper.
Cut into rounds or squares and prick surface of dough well with a fork.
Work leftover dough pieces back together to make 1 or 2 more rounds.
Bake on an ungreased cookie sheet 3-4 minutes. Turn matzo over and bake
4 minutes more or until crackers are very lightly browned and crisp.
Cool on a cooling rack.
Makes 8 to 10 pieces.
Per serving: 89 calories, no fat, no cholesterol.
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* Exported from MasterCook *
Matzah - 2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Bread, Miscellaneous
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
2 Cups flour (preferably freshly ground with the coarsest bran sifted
out; either hard whole wheat flour or spelt flour) approximately
1 Cup spring water (approximately)
You will need a medium sized bowl, a rolling pin, a fork, or a metal
comb or other utensil for making holes in the breads, and quarry tiles
to fit on the rack of the oven or one or two baking sheets.
Place tiles or baking sheets on the bottom rack of the oven and preheat oven
to 425.
When the oven is hot place 2 cups flour in a medium sized bowl and stir
in water until a kneadable dough forms; you may have to add a little
more flour or water, depending on your flours. Turn the dough out onto
a lightly floured surface and knead very quickly and vigorously until
smooth, about 3 to 4 minutes. (Although you are trying to get the
dough into the oven quickly, the time spent kneading is important, as
it makes the dough easier to roll out very thin.) Cut the dough into
12 equal pieces and flatten with lightly floured hands.
Work with one piece of dough at a time, keeping the others covered with
plastic wrap. On a lightly floured surface roll out one piece of dough
as thin as possible. Prick it all over with a fork or a sharp
toothed comb, and then try to stretch it slightly to widen the holes
you have made. Transfer to the quarry tiles or baking sheet, placing
it to one side to leave room for more breads and bake for 2 and 1/2 to
3 minutes, until golden on the bottom and starting to crisp around the
pricked holes.
Meanwhile, continue rolling out the dough, placing each bread in the
oven as it is ready. If you are working with a partner, one should
roll out the dough while the other pricks, stretches and bakes the
breads. This will be much easier to get the breads baked in time. If
your oven is small, you may not be able to fit in enough breads at once
to get them done in time. If so, you can bake some of the breads on
the your stove top in a dry skillet, to get them all started baking
within the 18 minute time limit.
For a traditional crisp, dried matzoh, leave the breads out on a rack
to cool completely and to dry.
With the small amount of dough this recipe makes, you can get all the
breads into the oven if not completely baked) in less than eighteen
minutes from when we first add water to the flour. the recipe assumes
that you wish to make matzoh within the time limit; without a large
commercial oven, and several helping hands for the rolling out, you
must begin with a small amount of dough to get all the breads done in
time. To make more, make the recipe again a second time. If you
aren't worried about complying with the time limit, you can bake in
larger batches.
Alternatives: If you prefer salted breads, stir in 1 teaspoon of salt
into the flour, then add the water. You can add a little olive oil to
the dough if you wish. Matzoh made with salt and oil is still matzoh,
but not appropriate for a Passover seder (there is no need to rush
these breads).
Makes 12 thin breads approximately 8" in diameter.
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