In case you're not familiar with matzo, it's unleavened bread (which means it doesn't use yeast), and it's traditionally eaten during the Jewish holiday Passover. Basically, matzo is a tasty,
homemade cracker that's easy to make and can be repurposed when it get's stale (think matzo ball soup).
To make it, you'll need:
- Whole-wheat flour (2 cups)
- Kosher salt (1/2 teaspoon)
- Water (1/2 cup)
- Extra-virgin olive oil (1/3 cup)
Appliances & tools
1. Make the dough
Before you start to make the matzo:
- Preheat your oven to 500° F.
The first step is to make the matzo dough:
- Put the flour (2 cups) and salt(1/2 teaspoon) in the food processor, and pulse it a few times.
- Next, in a small bowl, whisk together the water (1/2 cup) and olive oil (1/3 cup).
- Start the food processor (with the flour and salt in it), and slowly pour in the water-oil mixture in steady stream. Let the food processor run for a minute or so until the mixture in the food processor starts to look like dough.
- Now, take the dough out of the food processor and form it into a ball.
2. Roll out the dough
Once you've made dough, roll it out into individual matzos:
- First with your hands, roll out the dough into a 12-inch snake, and then cut it into 12 one-inch segments.
- Then roll each segment into a little ball.
- With a rolling pin, roll out each ball as thin as you can make it.
- To ensure it bakes through, prick each matzo several times with a fork.
3. Bake the matzos
Once your oven is preheated, bake the matzos:
- Place the matzos directly on the pizza stone (or on cookie sheet). Cook them for 2 minutes, and then flip them over and cook for another 90 seconds.
- Once they're out of the oven, let them cool on a cooling rack, and then they're ready to eat.
4. Make matzo meal
If you're interested in making matzo ball soup, you can turn your matzos into matzo meal:
- Put the matzos into a food processor, and process them until they're the texture of breadcrumbs.