Homemade Matzah
List of Ingredients
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1 teaspoon all-purpose flour for dusting*
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1 cup all-purpose flour*
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⅓ cup water, or more if needed
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½ teaspoon kosher salt, or as needed (Optional)
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1 teaspoon olive oil, or as needed (Optional)
Instructions
Set your oven to preheat at 475°F (245°C) and position the rack at the top. Place a heavy baking sheet inside the oven to heat up while you prepare the dough.
Lightly flour a clean surface and your rolling pin with about 1 teaspoon of flour, or as needed.
Add 1 cup of flour to a mixing bowl. Set a timer for 16 minutes (18 minutes max). Begin the timer and slowly pour water, 1 tablespoon at a time, into the flour. Mix with a fork until the dough forms a rough ball shape.
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Move the dough onto the floured surface and knead it quickly and firmly for about 30 seconds to 1 minute until smooth.
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Cut the dough into 4 equal portions, then halve each piece to create 8 smaller pieces. Roll each piece quickly into a ball. Start from the center and roll each ball into a 5-inch circle, dusting with flour as needed. Gradually increase the size of the dough, rolling it out to about 8 inches in diameter, adding roughly 1 inch each time. Let the dough rest briefly between rolls before reaching the final size. The dough will be thin when finished.
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Use a fork to gently prick each dough round about 25 times all over to prevent puffing up. Flip the dough and repeat the process on the other side.
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When there are at least 5 minutes left on the timer, carefully remove the hot baking sheet from the oven and place the dough rounds onto it.
Place the matzah on the top rack of the preheated oven and bake for 2 minutes. Flip the pieces over and continue baking for an additional 2 minutes or until lightly golden and crisp.
Transfer the matzah to a wire rack to cool. Lightly brush each piece with olive oil and sprinkle generously with salt.
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From the Editor
*To make matzah kosher for Passover, it must be made with special Passover flour, kept separate from liquids during processing.
Once the flour and water are combined, the dough must be baked within 18 minutes to meet Passover standards. Non-kosher bakers can take more time if they prefer a slower pace.
Nutritional Information (per serving)
| 63 | Calories |
| 1g | Fat |
| 12g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 63 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Saturated Fat 0g | 1% |
| Sodium 121mg | 5% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 0g | 1% |
| Protein 2g | 3% |
| Calcium 3mg | 0% |
| Iron 1mg | 4% |
| Potassium 17mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5