Homemade Matzos

Name: Homemade Matzos
Total time: 1 h 15 min
Yield: Makes 12 crackers
Ingredients: About 2 3/4 cups flour, divided; ½ teaspoon kosher salt; ⅓ cup olive oil; About 1/2 tsp. fine sea salt

3 Ratings
3 Reviews

If you've only eaten matzos from a box, homemade ones are a revelation—light, fresh, and totally addictive. And even inexperienced bakers can make them; this recipe from Blake Joffe and Amy Remsen, owners of Beauty's Bagel Shop in Oakland, California, has enough olive oil to make the dough supple and easy to handle.

By Blake Joffe and Amy Remsen

This Story Originally Appeared On sunset.com

Gallery

Credit: Victor Protasio

Recipe Summary

total:

1 hr 15 mins

Yield:

Makes 12 crackers

Nutrition Info

Ingredients

About 2 3/4 cups flour, divided
½ teaspoon kosher salt
⅓ cup olive oil
About 1/2 tsp. fine sea salt

Directions

Step 1
Set a pizza stone on an oven rack and heat oven to 500° for about 45 minutes (if you don't have a pizza stone, set a large baking sheet on a rack and heat until oven is hot).

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Step 2
Put 2 1/4 cups flour, kosher salt, and oil in a food processor. With motor running, slowly add 1/2 cup water. Dough will come together into a ball and should feel soft and supple; if it is sticky at all, add more flour, 1 tbsp. at a time.
Step 3
Divide dough into 12 portions. Using a floured rolling pin, roll 1 portion at a time on a well-floured work surface into a round about 8 in. wide and just thin enough to see through. Lightly sprinkle with sea salt and press it in with your hands. Prick dough all over with a fork (this will prevent the dough from puffing up too much).
Step 4
Flour a wooden peel or back of a baking sheet generously and transfer dough to it. Gently slide dough onto hot pizza stone. Bake until matzo is light golden and crisp on each side and a bit darker at the edges, turning once with a wide spatula, 2 to 3 minutes total. Transfer matzo to a cooling rack and make remaining matzos the same way.
Step 5
Rebake any matzo that isn't crisp in the center, which may be the case if they baked on a baking sheet; put matzos on a rimmed baking sheet, reduce oven heat to 250°, and bake 15 to 25 minutes more.

Chef's Notes

Nutritional analysis is per matzo.

Make ahead: Up to 2 days, stored airtight.

Source

Beauty's Bagel Shop, Oakland, CA

Nutrition Facts

Per Serving:

157 calories; calories from fat 35%; protein 3g; fat 6.2g; saturated fat 0.9g; carbohydrates 22g; fiber 0.8g; sodium 127mg.

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Imsotac

04/09/2015

Time was established by the rabbi who knows all. Do you think the Israelites had stop watches or were told cook in 18 minutes? Matsah translated from Hebrew to mean Unyeasted, simply making bread without yeast is all that was directed by God, all else is rabbi's creating a position of importance for themselves. Gotta check with the paid professional rabbi, God did not specify the rabbi speaks for God.

Ann

04/06/2015

Chai mean 18 and that means “life,” the Chai is consequently a symbol that captures an important aspect of Judaism. According to the gematria, which is a mystical tradition that assigns a numerological value to Hebrew letters, the letters Het (ח) and Yud (י) add up to the number 18. The Het has a value of 8 and the yud has a value of 10. As a result, 18 is a popular number that represents good luck. At weddings, bar mitzvahs and other events Jews often give gifts of money in multiples of 18, symbolically giving the recipient the gift of “life” or luck.So, no, I don't think there was a stop watch but everything in the Kosher world has been picked apart to have "meaning".

egglin

03/24/2013

I just read that in order for matzah to be kosher for passover, everything must be done (mixed & baked) within 18 minutes from the time you combine the flour & water together. I know matzah was a bread of haste, but I'm not sure where the oddly specific 18 minutes comes from. I read it as an editors note on another site with matzah recipes. Does anyone know about this? What, did they have stop watches in the desert?

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