My family is doing Passover a little early this year. My folks live on a boat and need to be gone by April 1st so they can make it up to Maryland by May.
Anyway, in anticipation of our Passover seder, I made some matzo. This matzo will be ground into meal for matzo ball soup (recipe to come). If you enjoy matzo and have never made it yourself, you will be delighted at how easy it is and well worth the effort! I would like to note that this is not necessarily kosher. To truly be kosher there are time constraints you have to adhere to. To be perfectly honest, I was raised as a cultural Jew more than anything so kosher law is a bit beyond me. I'm hosting Passover on Friday night and Easter (also early) on Sunday. It's a mess.
Ingredients
4 1/2 cups all purpose flour
1 tsp kosher salt (and more for top)
2 tbsp vegetable oil
1 1/3 cups warm water
Method
1. Mix together all ingredients. Dough will be dry but will hold together. If it feels too dry add a little more water.
2. Cover dough with plastic wrap. Let dough rest 10-15 minutes.
3. Divide into 8 pieces, keep unused portions covered. Using a pasta machine roll dough out starting with the thickest setting and working down to the thinnest setting.
4. Cut rolled dough into 8" long pieces. Prick surface of dough with fork.
5. Preheat oven to 500 degrees. Preheat pizza stone or large baking pan in oven with rack on second to highest level.
6. Place rolled dough on hot baking sheet.
7. Bake 1-3 minutes or until lightly browned. (I had to bake mine in batches)
8. Remove to cooling rack. If you want to season your matzo, brush tops of hot matzo with warm water and sprinkle on salt.
Makes 20-25 pieces
Anyway, in anticipation of our Passover seder, I made some matzo. This matzo will be ground into meal for matzo ball soup (recipe to come). If you enjoy matzo and have never made it yourself, you will be delighted at how easy it is and well worth the effort! I would like to note that this is not necessarily kosher. To truly be kosher there are time constraints you have to adhere to. To be perfectly honest, I was raised as a cultural Jew more than anything so kosher law is a bit beyond me. I'm hosting Passover on Friday night and Easter (also early) on Sunday. It's a mess.
Ingredients
4 1/2 cups all purpose flour
1 tsp kosher salt (and more for top)
2 tbsp vegetable oil
1 1/3 cups warm water
Method
1. Mix together all ingredients. Dough will be dry but will hold together. If it feels too dry add a little more water.
2. Cover dough with plastic wrap. Let dough rest 10-15 minutes.
3. Divide into 8 pieces, keep unused portions covered. Using a pasta machine roll dough out starting with the thickest setting and working down to the thinnest setting.
4. Cut rolled dough into 8" long pieces. Prick surface of dough with fork.
5. Preheat oven to 500 degrees. Preheat pizza stone or large baking pan in oven with rack on second to highest level.
6. Place rolled dough on hot baking sheet.
7. Bake 1-3 minutes or until lightly browned. (I had to bake mine in batches)
8. Remove to cooling rack. If you want to season your matzo, brush tops of hot matzo with warm water and sprinkle on salt.
Makes 20-25 pieces