Matzah Bread Recipes

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MATZAH



Matzah image

This recipe can be used during the Feast of Unleavened Bread.

Provided by Batyah

Categories     Bread     Quick Bread Recipes

Time 28m

Yield 8

Number Of Ingredients 5

1 teaspoon all-purpose flour for dusting*
1 cup all-purpose flour*
⅓ cup water, or more if needed
½ teaspoon kosher salt, or as needed
1 teaspoon olive oil, or as needed

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.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.2 g, Fat 0.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 120.6 mg

EASY MATZO



Easy Matzo image

At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)

Provided by Melissa Clark

Categories     breads, crackers and chips

Time 30m

Yield 4 matzo crackers

Number Of Ingredients 5

2 cups/255 grams all-purpose flour, plus more for rolling
1/4 cup/30 grams whole-wheat flour
3/4 teaspoon kosher salt
1/4 cup/60 milliliters extra-virgin olive oil
Flaky sea salt (optional)

Steps:

  • With the racks positioned the top third and middle, heat oven to 500 degrees.
  • In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
  • 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 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
  • Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
  • While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.

MATZO RECIPE (MATZAH RECIPE)



Matzo recipe (Matzah recipe) image

You'll love this Easy Homemade Matzo, a simple from-scratch matzah cracker recipe that's perfect for Passover. Just flour and water combine to make a crispy and golden unleavened baked bread that's ready in only 18 minutes according to classic kosher tradition!

Provided by bakedbree

Categories     bread

Time 15m

Number Of Ingredients 3

2 cups flour
1 cup water
Salt

Steps:

  • Get everything that you need ready before you start. Preheat your oven to 475 degrees. Line your baking sheets with parchment paper. Get a rolling pin, pastry brush, and fork out.
  • Set your timer for 18 minutes.
  • Mix together 2 cups of flour with 1 cup of water.
  • Knead the dough on a well-floured board until it comes together, about 3-4 minutes. If the dough is really sticky add flour a tablespoon at a time until it isn't anymore.
  • Cut the dough into 8-12 chunks. Roll them out as thinly as you can. Make sure that you flour everything really well, this dough is sticky.
  • Put the flattened dough onto the parchment-lined baking sheet. Prick with a fork. Brush off some of the excess flour. This dough does not spread so you can put a bunch on a sheet. Put in the preheated oven and start working on the next batch.
  • After 3-4 minutes, they will be golden brown and crispy.

Nutrition Facts : Calories 114 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

UNLEAVENED BREAD (MATZAH)



Unleavened Bread (Matzah) image

Unleavened bread is a flatbread that consists of no rising agents. Known as Matzah within the Jewish community--it represents a symbolic element with great importance. This 3 ingredient recipe is a great way to incorporate a Biblical approach to the Passover holiday.

Provided by Alyona Demyanchuk

Categories     Bread

Time 20m

Number Of Ingredients 3

2 cups + 2 TBSP flour ((345 grams))
1 cup cold water
1/2 tsp salt

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.

Nutrition Facts : ServingSize 1 Matzah, Calories 138 kcal, Carbohydrate 29 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 1 g, Sugar 1 g

BAKED UNLEAVENED BREAD (HANDMADE SOFT MATZO)



Baked Unleavened Bread (Handmade Soft Matzo) image

Baked Unleavened Bread is a flat bread with no leavening. This is how to make a quick handmade soft Matzo. Known within the Jewish community-it represents a meaningful feast in memorial of the Biblical event called Passover. This recipe for unleavened bread can be eaten for 7 days without complaints! We love it as a staple bread without leaven, because its so good! Wonderful for passover holiday (Pesach) or serve as a bread side!

Provided by Alyona Demyanchuk

Categories     Bread

Time 17m

Number Of Ingredients 4

2 1/3 cup flour ((plus more for dusting))
4 tbsp olive oil
1/2 tsp salt
1 cup water

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.

Nutrition Facts : ServingSize 1 serving, Calories 149 kcal, Carbohydrate 21 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 118 mg, Fiber 1 g, Sugar 1 g

BIBLICAL EMMER WHEAT PASSOVER SEDER REKIK MATZAH RECIPE - רקיק מצה



Biblical Emmer Wheat Passover Seder Rekik Matzah Recipe - רקיק מצה image

Biblical Emmer Wheat Passover Seder Rekik Matzah is made with ancient Emmer Wheat and water only. It is Kosher for Passover according to strict rules of Kashrut and can be used to fulfill the commandment of eating Matzah during the Passover Seder. This recipe has been recreated based on an ancient Egyptian recipe for a flat bread called Raqaq, which is identical to the Biblical Matzah made during the Exodus, and called Rekik Matzah mentioned in Exodus 29:2 and Numbers 6:15.

Provided by Eli

Categories     Bread

Time 1h9m

Number Of Ingredients 2

1 1/2 cups Emmer Wheat Flour (Stone Ground)
1/2 cup Water (Room Temperature)

Steps:

  • Set aside a pitcher of room temperature water. The temperature of the water should be 68 - 77 degrees F (20-25 degrees C). The traditional method of getting the water to be the correct temperature is to put the water into a pitcher and let it sit in the room away from direct sunlight for at least 12 hours (usually over night) until the temperature reaches equilibrium. However, for the sake of saving time you can simply mix warm and cold water and measure the temperature with a thermometer until the correct temperature is reached.
  • Place a ceramic pizza stone on the top shelf of the oven, which is right below the top heating element. Turn the oven to broil so that the upper heating element is on. If your oven does not have an upper heating element use the broiler. The Matzah must bake right next to the heating element or it will not fully bake quickly. Do not use the oven fans.
  • Preheat a ceramic pizza stone in the oven for at least 1 hour at 500 degrees F (260 degrees C). Do not start mixing the ingredients until the pizza stone is complete heated through. Keep the oven on at 500 degrees F (260 degrees C), before mixing the ingredients with the hot pizza stone inside the oven.
  • Place 1 1/2 cups of the Emmer Wheat flour into a large stainless steel bowl in which the dough will be kneaded.
  • Set the timer for 18 minutes. This is the maximum allowable time that can pass between the mixing of the flour and water and all of the dough being fully baked, in order for the Matzah to be Kosher for Passover according to strict rules of Kashrut.
  • Slowly add 1/2 cup of water to the flour in the bowl.
  • Quickly knead the dough with your hands by folding it over and over. The dough will form into a nice firm ball after 2-3 minutes of kneading.
  • Sprinkle a large wooden cutting board, which will be your rolling surface, with some flour to prevent sticking. Take the ball of dough from the bowl, place it onto the rolling surface and roll it with your hands into an even cylinder slightly shorter than the width of the cutting board.
  • Cut the dough cylinder into 3 even pieces. Set 2 of the pieces aside on the cutting board and with your hands roll the remaining piece into a small ball.
  • Take a wooden French rolling pin, rub some flour onto it with your hand, and begin rolling out the dough ball into a flat pancake. Keep rolling the dough into different directions so that the pancake comes out to be round. The final thickness of the pancake should be about 2-3 mm (0.08 - 0.12 in). This step should take no longer than 1 minute.
  • If you would like a perfectly round shaped Matzah, after it has been fully rolled out, you may want to press a round 6 in (15 cm) or 8 in (20 cm) cookie cutter into the dough and remove the remainder of the dough around the cutter.
  • Place the rolled out pancake onto a wooden pizza peel.
  • Repeat steps 10-12 with 2 more pieces of dough that you set aside, until you have 3 dough pancakes placed on to the pizza peel, which should make it full.
  • Insert the pizza peel into the oven and carefully shake off the 3 pancakes onto the pizza stone. You might want to slide out the shelf with the pizza stone from the oven so it is easier to place the pancakes on it without getting burnt. Close the oven door and stay next to the oven. Do not walk away.
  • After 1 minute open the oven door and check if the Matzah started to become slightly brown and bubbles started forming on top of the dough. Once that happens flip all 3 Matzot onto the other side. Check the Matzah again after no more than 1 minute. The total baking process should take no longer than 2-3 minutes.
  • Take out the Matzot from the oven using the wooden pizza peel and place them on a plate or a wooden board to rest.
  • The whole process must be competed in under 18 minutes in order to be compliant with strict laws of Kashrut. This is easily achievable if all steps are done efficiently. Enjoy.

MATZAH BREAD



Matzah Bread image

A cracker-like bread without yeast. Traditionally served at Passover. The whole process must not take longer than 18 minutes for it to come out properly.

Provided by DelightfulDines

Categories     Bread     Quick Bread Recipes

Time 13m

Yield 6

Number Of Ingredients 2

2 cups all-purpose flour
⅔ cup water

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.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 31.8 g, Fat 0.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 0.1 g

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