Cookbook:Matzo
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Matzo | |
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Category | Flatbread recipes |
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Matzo (Hebrew/Yiddish: מצה) is an unleavened bread central to the Jewish celebration of Passover.
To comply with Jewish dietary laws, matzo prepared for Passover must comply with the following rules:
- It must be prepared by observant Jews.
- It must be prepared with wheat flour and water only.
- It must be prepared using dishes and surfaces completely free of chametz (leavened bread made from wheat, barley, rye, oats, or spelt).
- It must be prepared from shmura flour, which has been protected from moisture.
- The entire baking process must take no more than 18 minutes from start to finish.
- After baking, a portion of matzo must be separated, and, following a brief prayer, burnt completely.
Ingredients
[edit | edit source]Use any amount of flour and cold water in a ratio of 3 to 1; 600g of flour is sufficient for 8 large pieces of matzo.
Procedure
[edit | edit source]- Slowly add water to the flour, stirring constantly, until dough becomes solid. Knead quickly and firmly until smooth.
- Divide dough and roll each piece until very thin. Transfer to baking sheets.
- Using a fork or a pizza-dough docker, poke holes through the dough on both sides. The holes should go completely through the dough.
- Heat oven to 300°C (600°F) or as high as possible.
- Bake for 2–4 minutes or until crisp.
Notes, tips, and variations
[edit | edit source]- Temperatures of 300°C (600°F) or more are ideal, but that requires a baker's oven. On a home oven, set to "maximum broil."