Discover the delightful simplicity of "Baked Unleavened Bread Handmade Soft Matzo," a cherished staple of Jewish cuisine that brings warmth and tradition to your table! With just a handful of ingredients and a mere 35 minutes from start to finish, you can create this crispy, golden bread that’s perfect for any occasion—whether it’s a festive holiday meal or a casual snack. Imagine the satisfaction of pulling fresh, homemade matzo from your oven, ready to be paired with your favorite dips or enjoyed on its own. Intrigued? Let’s dive into the easy steps to make this delicious bread that’s sure to impress your family and friends!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Jewish
Serves: 10 pieces
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 450°F (232°C). This high temperature is essential for achieving the right texture in your matzo.
- In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Mix the dry ingredients well to ensure the salt is evenly distributed throughout the flour.
- Make a well in the center of the flour mixture and add 2 tablespoons of olive oil. Gradually pour in 1/2 cup of water while mixing with a fork or your hands. Continue to mix until the dough comes together. You may need to adjust the amount of water slightly, depending on the humidity and the absorbency of the flour.
- Once the dough has formed, transfer it to a lightly floured surface. Knead the dough gently for about 2-3 minutes until it is smooth and elastic. Avoid over-kneading, as this can make the matzo tough.
- Divide the dough into 10 equal pieces. Roll each piece into a ball and then flatten it into a round shape using a rolling pin. Aim for a thickness of about 1/8 inch (3 mm). If the dough is sticky, dust it lightly with flour as needed.
- Using a fork, prick the surface of each matzo several times. This helps prevent the bread from puffing up while baking and gives it the characteristic texture.
- Place the rolled matzo on a baking sheet lined with parchment paper or a lightly greased baking sheet. Make sure to leave some space between each piece to allow for even cooking.
- Once your oven has reached the desired temperature, place the baking sheet in the oven. Bake the matzo for about 10 minutes, or until they are lightly golden and crisp. Keep an eye on them to prevent burning.
- After 10 minutes, flip each piece over and bake for an additional 5-10 minutes, until both sides are golden and crisp. The exact time may vary based on your oven, so check frequently.
- Once baked, remove the matzo from the oven and allow it to cool on a wire rack. This will help maintain their crispness. Serve them warm or store them in an airtight container for later use.
Tips
- Preheat Properly: Ensure your oven is fully preheated to 450°F (232°C) before baking. This high temperature is crucial for achieving that perfect crunch in your matzo.
- Knead Gently: When kneading the dough, be gentle! Over-kneading can lead to tough matzo. Just a few minutes until smooth and elastic is all you need.
- Keep It Thin: Roll out the dough to about 1/8 inch (3 mm) thick. This thickness is ideal for getting that crisp texture without being too hard.
- Prick for Perfection: Don’t skip the fork-pricking step! This allows steam to escape during baking, preventing your matzo from puffing up and ensuring a satisfying crunch.
- Watch Closely: Baking times can vary, so keep an eye on your matzo as it bakes. You want them to be lightly golden and crisp, not burnt!
- Cool on a Rack: After baking, let your matzo cool on a wire rack. This helps maintain their crispness and prevents them from becoming soggy.
- Store Properly: If you have leftovers, store your matzo in an airtight container to keep them fresh. They can also be enjoyed later with your favorite spreads or toppings!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 18g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
