Unleavened Bread Matzah 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.

UNLEAVENED BREAD (MATZAH)

Steps:

• Combine the salt and flour together in a large bowl. Stir in the water until the dough comes together. Knead for 5 minutes.
• Preheat the skillet over medium-low heat.
• Pinch off 7 pieces of dough and form into balls. Roll out each piece on a lightly floured surface (approx 6-7-inch ovals).
• Cook on a hot skillet for 2 minutes on each side. Serve or store covered.

UNLEAVENED BREAD

Steps:

• Mix flour, water, olive oil, salt and egg together.
• Make 10 balls.
• Roll out like pie dough (is sticky) into 4 inch circles.
• Bake at 375 degrees Fahrenheit for 10 minutes; better at 350 degrees Fahrenheit for 15 minutes.
• For most ovens will brown some on bottom and sides but not top.

UNLEAVENED WHOLE WHEAT BREAD

Steps:

• Mix honey and oil and warm slightly.
• Mix egg yolk in warm milk.
• Add honey and oil to flour and salt.
• Then add egg and milk mixture gradually to the flour mixture.
• Divide dough into three equal pieces.
• Working with one piece at a time, roll out very thin to dinner plate size.
• Score dough using a shot glass for the center, then a saucer and next a salad plate (or whatever works to make approximateyl three equal outer circles).
• Then score twelve spokes out from the center circle.
• Bake on cookie sheet for 10 minutes at 350 degrees.
• Wrap while still warm. Store in refrigerator or freezer.
• Makes three flat loaves.

UNLEAVENED BREAD (THE ORIGINAL LOAF)

Steps:

• Add all dry ingredients to a bowl and whisk to mix well.
• Add olive oil, and warm water.
• Make into a dough. If too wet add a bit of flour, and if to dry add a little more liquid.
• Divide into equal portions of dough, and form into balls.
• Roll out into ¼ inch flatbreads.
• Heat a cast iron pan over a medium to high heat.
• Cook each loaf for 4 to 5 minutes a side or until cooked.

BAKED UNLEAVENED BREAD (HANDMADE SOFT MATZO)

Steps:

• Combine the ingredients to make a ball of soft dough.
• Cut a piece of parchment paper 18" long. Sprinkle with flour and roll the dough into a 15x8 oval atop of the parchment paper.
• Lightly score the top by running a knife through the top to make diamond shapes. (Don't cut all the way down. This is just to make serving easier and presentable.)
• Transfer the paper onto a baking sheet and place it on the bottom rack of the oven. Broil at High for about 5 minutes per side or until bread is spotted and golden brown.

AUTHENTIC UNLEAVENED BREAD

Steps:

• Mix the oil and honey into a bowl.
• Microwave water for 50 seconds or until hot and add to mix.
• Add milk or almond milk and stir contents until blended together.
• Add flour and stir until contents become dough.
• Knead the dough while sprinkling conservative amounts of flour to avoid the dough from sticking to bowl or hands.
• Sprinkle flour onto counter top and tear dough to desired size fashioning it into a circular loaf in the flour to avoid sticking.
• Bake at 218C/425F for twelve to fourteen minutes. Bake the loaves for seven minutes on one side and five to seven on the other. When loaves begin to brown slightly they are done.