Matzohs 101
With the Covid-19 restrictions happening here in New York, obtaining Matzohs may not be so easy. Well, here is a simple way to make your own, and if you have ever bought a pasta roller, dust it off and put it to good use.
Check out this and many more my youtube recipe videos right here..and subscribe, PLEASE!
MATZOH RECIPE
Technically speaking, in order for these to be truly kosher for passover, the dough has to be baked within 18 minutes of mixing. This is the time the powers that be have determined flour can be mixed without starting fermentation. So if you are orthodox, hustle! If you are reformed, or a gentile, or just making crackers, there is no need to hurry.
Ingredients
2 cups unbleached all purpose flour
Get WILD HIVE FARM local, organic flour here. It is what I use.
1/2-3/4 cup water
1 tbls mild olive oil, or grapeseed oil
1 tsp kosher salt
Preheat oven to 550.
Put a pizza stone, griddle pan or sheet pan in the oven to heat up as well.
Mix dough in a mixer or my hand using the half cup of water first and adding a little more if needed.
The dough will be a little sticky.
On a floured board give it a quick 2 minute knead to pull it all together and either...
a.
Roll out with a rolling pin into a very flat sheet.
b.
Begin at the thickest setting and roll through your pasta machine.
Roll it through a couple of times at the thickest, setting then drop down and notch and repeat going down a notch each time until you have reach the second from thinnest setting.
Lay your thin sheet of dough on a lightly floured board and cut into 2"x$" rectangles., more or less.
Dock thoroughly with a fork, piercing little holes all over the dough . This is important for that bumpy, bubbly texture. If you don't dock it, the dough will make one big bubble when it bakes.
Now bring the rectangles of dough close to your oven.
Open the oven and quickly lay the dough pieces on the hit stone, sheet pan or whatever you are using. Close the oven and wait 90 seconds. Use tongs and turn them over, close the oven and wait another 60 seconds. Check them. They should have some golden blisters. If not cook another 30-45 seconds. Remove from oven and stack. Finish the rest the same way in batches.
Have a great Seder, or just enjoy them anytime!
Don't forget to check out the videos!
With the Covid-19 restrictions happening here in New York, obtaining Matzohs may not be so easy. Well, here is a simple way to make your own, and if you have ever bought a pasta roller, dust it off and put it to good use.
 |
| Crispy, delish and kosher, too |
Check out this and many more my youtube recipe videos right here..and subscribe, PLEASE!
MATZOH RECIPE
Technically speaking, in order for these to be truly kosher for passover, the dough has to be baked within 18 minutes of mixing. This is the time the powers that be have determined flour can be mixed without starting fermentation. So if you are orthodox, hustle! If you are reformed, or a gentile, or just making crackers, there is no need to hurry.
Ingredients
2 cups unbleached all purpose flour
Get WILD HIVE FARM local, organic flour here. It is what I use.
1/2-3/4 cup water
1 tbls mild olive oil, or grapeseed oil
1 tsp kosher salt
Preheat oven to 550.
Put a pizza stone, griddle pan or sheet pan in the oven to heat up as well.
Mix dough in a mixer or my hand using the half cup of water first and adding a little more if needed.
The dough will be a little sticky.
On a floured board give it a quick 2 minute knead to pull it all together and either...
a.
Roll out with a rolling pin into a very flat sheet.
b.
Begin at the thickest setting and roll through your pasta machine.
Roll it through a couple of times at the thickest, setting then drop down and notch and repeat going down a notch each time until you have reach the second from thinnest setting.
Lay your thin sheet of dough on a lightly floured board and cut into 2"x$" rectangles., more or less.
Dock thoroughly with a fork, piercing little holes all over the dough . This is important for that bumpy, bubbly texture. If you don't dock it, the dough will make one big bubble when it bakes.
Now bring the rectangles of dough close to your oven.
Open the oven and quickly lay the dough pieces on the hit stone, sheet pan or whatever you are using. Close the oven and wait 90 seconds. Use tongs and turn them over, close the oven and wait another 60 seconds. Check them. They should have some golden blisters. If not cook another 30-45 seconds. Remove from oven and stack. Finish the rest the same way in batches.
Have a great Seder, or just enjoy them anytime!
Don't forget to check out the videos!
Comments
Post a Comment