Ingredients: |
Ingredients: 2 cups all purpose flour, plus more for rolling
¼ cup whole wheat flour
¾ tsp. kosher salt
¼ cup extra virgin olive oil
⅔ to ¾ cup water
Desired toppings: i.e. flaky sea salt, sesame seeds, everything bagel seasoning, dehydrated onions.
|
Directions: |
Directions:1. Preheat oven to 425°F.
2. In a large bowl, use a wooden spoon to stir together all purpose flour, whole wheat flour and kosher salt. Add in ⅔ cup water and ¼ cup of oil. Stir until a pliable dough forms, adding more water if the dough seems dry.
3. Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out each piece as thinly as you can, about 6 to 8 inches in diameter.
4. Transfer each matzo to a separate cookie sheet. Sprinkle the matzo with your desired topping. Roll the dough one more time to push your toppings into the dough and make the matzo a little bit thinner if you can. Prick each matzo all over with a fork.
5. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. The timing will depend on how thinly you roll the dough. |
Personal
Notes: |
Personal
Notes: If you do not have four baking sheets or room for four sheets in your oven at the same time, you can roll out and bake two matzos. Then while they are cooling you can bake the second two.
I top mine with everything bagel seasoning and dehydrated onions. It’s not traditional, but Jeff loves it that way!
|
This recipe for Easy Matzo is from