homemade matzo
Updated: Feb 22, 2021
Well, it's Passover '20 in the time of COVID19. And what does that mean for a couple of Jews living in Asheville, NC? It means there is only one grocery store in the city that sells matzo and it's very far away. So, what do you do? Make your own matzo!! (keep it under 18 minutes from start to finish baking - learn why here)
The ease of this recipe will shock you!! It makes about 8 matzo slices.
NOTE: is this matzo 100% super kosher for passover? No. Why? Message me and I can explain. Is this the best we can do with Passover in the time of COVID? yep, and we feel pretty good about it.
INGREDIENTS
2 1/4 CUP AP flour
1 TSP salt
1/2 CUP + 2 TBSP water
1/4 CUP avocado oil
RECIPE
Preheat your oven to 500 degrees Fahrenheit.
In the bowl of your stand mixer, add all ingredients.
Add your dough hook and mix on speed 4 until your dough has come together (about 5 minutes // or hand kneed). This dough should come together easily and should not be sticky. If it's too crumbly, continue adding water 1 tsp at a time. If it's too wet, add a little bit of flour.
Divide + weigh each dough ball to about 65g each.
Roll out the dough balls with a rolling pin until it's translucent when lifted (like looking through a window).
Place your rolled dough on the backside of a metal baking sheet.
Poke your rolled dough with a fork all over, top with salt, and place in the oven for 2.5 - 3 minutes (until the matzo is brown around edges).
Once they've browned, pull out of the oven and let cool. Continue rolling out and quickly baking each sheet of matzo!