Matzo Making

Pesach is just around the corner!  We practiced our matzo-making skills today with a SUPER-SIMPLE recipe!  The key to making kosher matzo is to let no more than 18 minutes lapse from the time you mix the liquid and flour until the time you put it in the oven or on the griddle.  We don't want there to be any chance of fermentation!  :-)  


Ingredients:
2 c Flour (Kosher for Passover - no self-rising flour)
1 c Water
Salt to taste (optional)
Instructions:
Preheat oven to 475*F or griddle to 400*F.  Remember that you have to mix and cook within 18 minutes, so make sure the preheating is done BEFORE you mix anything together!!
Mix well, knead slightly if necessary.  Dough will be somewhat thick.  Break it into 2 sections and use a rolling pin to get the thickness you desire.  Cut it into the size of squares/rectangles that you prefer and transfer to the griddle/oven immediately.  
For an oven:  Prick with fork after putting on baking sheets/stone.  Bake for 6-8 minutes.  
For the griddle:  Cook until each side is slightly browned.

These end up having a soft composition like a tortilla instead of being hard and cracker-like.  It works great for wraps, matzo pizza, dipping...anything you can think of!  We tested this batch warm with a touch of butter and my homemade Spiced Manischewitz Apple Jam (yes, I used wine in making jam.....and it is GOOOOOOD!!)

I remember the matzo PBJ sandwiches we took to school during Passover week when I was younger!  We thought it was fun being different that week.  Back in those days Wheat Thins and Triscuit were both made with no leavening, so they were a treat we could have that week, too.  These days they are not kosher for Passover anymore.  :-(  

Have a wonderful evening....and remember....only 4 cleaning weeks till Passover!  

~Christine