Unleavened Bread Matzah Recipes

UNLEAVENED BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix flour and salt in a large bowl. Make a well in the center of the flour mixture.
• Beat eggs and melted butter together; pour into the well in the flour mixture and mix with a fork until crumbly. Slowly add milk to the flour mixture, using hands to mix the dough into a ball.
• Roll dough into a flat loaf and put onto the prepared baking sheet.
• Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.

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.

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.

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.

MATZO RECIPE (MATZAH RECIPE)

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.

BIBLICAL EMMER WHEAT PASSOVER SEDER REKIK MATZAH RECIPE - רקיק מצה

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.