Easy Matzo
Published April 1, 2020
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 2cups/255 grams all-purpose flour, plus more for rolling
- ¼cup/30 grams whole-wheat flour
- ¾teaspoon kosher salt
- ¼cup/60 milliliters extra-virgin olive oil
- Flaky sea salt (optional)
Nutritional analysis per serving (4 servings)
379 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 8 grams protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With the racks positioned the top third and middle, heat oven to 500 degrees.
- Step 2
In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in ½ cup water and the ¼ cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
- Step 3
Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don’t worry if they are oblong.
- Step 4
Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
- Step 5
While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.
Private Notes
Comments
That was easy and fun. Now I know how to make food for hurrying up and leaving, but all I can do is sit around and wait.
Best facsimile of real matza would be created by pricking rolled out dough and then placing directly on to an already very hot pizza stone or cookie sheet. Requires a flip of the round after first side is browned. Keep repeating putting in a new round after removing a completed one. A peel or large oven safe spatula is handy but tongs can work.
You COULD make this Kosher for Passover by simply making sure that it was just flour and water and baked within 18 minutes of the water hitting the flour. Great sub if you can't get out for real matzoh.
Made this for the second year in a row. Misread recipe and put in way more WW flour than the recipe called for. It was probably more authentic, but less enjoyable than the actual almost-all-white-flour version. The larger amount of WW flour also made the dough drier and harder to roll thin (though I kept adding water)--some of the pieces were almost chewy in parts because not thin enough. This year I salted the top, and didn't regret it.
What a difference a little salt and oil make. I like regular matzo and eat it year round (though I prefer salted)--but this stuff is way beyond commercial matzo. It's delicious, it has depth, and it looks so primal and Biblical. Served it for Passover and everyone was thrilled. I didn't salt the top (I thought that was taking its non-kosherness one step too far) but the salt in the dough gave it great flavor.
Wh would anyone want to make or eat this outside of Passover? It’s a symbolic food and it’s supposed to taste like the cardboard, so you appreciate not having to eat it!