Matzah Bread Food

MATZAH

Steps:

• Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
• Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
• Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
• With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
• Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

MATZAH BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix flour and water together in a bowl using a fork. Form a small amount of dough into a ball; place dough on a piece of waxed paper. Form into a thin circle using a rolling pin. Poke holes in the dough with a fork to keep it from rising. Transfer dough circle onto a baking sheet.
• Bake in the preheated oven until dry and crispy, 3 to 4 minutes.

PASSOVER GARLIC BREAD

Steps:

• In a small saucepan, combine the vegetable oil with 1 tablespoon of olive oil and the water and bring to a boil.
• Remove the pan from the heat and add the matzo meal, salt, and basil.
• Stir well with a wooden spoon.
• Preheat the oven to 190° C (that's 375° F).
• Place the matzo-meal mixture and eggs in a food processor fitted with a metal blade and pulse several times to blend.
• With the machine running, drop 1 clove of the garlic through the feed tube.
• Process until the mixture begins to form a ball around the metal blade.
• Remove the dough from processor.
• Dip your hands in a little matzo cake meal and shape the dough into an oval loaf.
• Place on an ungreased cookie sheet and bake 40-50 minutes or until top is golden brown.
• Remove from baking sheet and let cool for 10 minutes on a wire rack.
• Split the loaf in half horizontally.
• Preheat the broiler.
• Mince the remaining clove of garlic and mix with the remaining tablespoon of olive oil.
• Spread the mixture over each half loaf.
• Toast the ’bread’ under the broiler until just slightly golden.
• Cut into slices and serve immediately.
• NOTE: If you are using an electric mixer or doing the process by hand, chop the garlic finely.
• Mix the eggs and half of the garlic into the matza-meal mixture with a fork or an electric mixer.
• Remove dough from bowl, dip hands into matza cake meal and shape dough into an oval loaf.
• Bake as above.

MOCK MATZO / GLUTEN-FREE NON-GEBROKTS MATZAH CRACKERS

Steps:

• Preheat oven to 450°F
• Cover a cookie sheet with aluminum foil. In a medium bowl, combine the dry ingredients. Mix shortening or coconut oil into the dry ingredients using your hands. Add water just a little bit at a time until the dough makes a ball and isn't too sticky. Knead well, making sure there are no big chunks of shortening. If the dough is sticky, add additional potato starch.
• Take walnut size pieces and press with your fingers onto the foil-covered baking sheet until flat and thin. Smooth out edges, if desired, and use a fork to prick rows of holes.
• Cook for 10 minutes, watching carefully to make sure they don't get overdone. You should underbake them slightly, rather than overbaking. Remove from oven as soon as the edges become slightly brown - The top should still be white.