Homemade Matzoh
Recipe via The Mile EndCookbook
Makes 8 very large pieces. You can also halve this!
4 1/2 cups sifted all-purpose flour, plus more for rolling
1 teaspoon Diamond Crystal kosher salt, plus more for sprinkling
2 tablespoons canola or other neutral flavor oil
3/4 cup plus up to 1/4 cup warm water
Makes 8 very large pieces. You can also halve this!
4 1/2 cups sifted all-purpose flour, plus more for rolling
1 teaspoon Diamond Crystal kosher salt, plus more for sprinkling
2 tablespoons canola or other neutral flavor oil
3/4 cup plus up to 1/4 cup warm water
Preheat the oven to 500°F (260°C) and place a pizza stone
(ideally) or a 10-by-15-inch baking sheet (realistically) on the bottom oven
rack.
In a large bowl, mix together all of the ingredients, using
3/4 cup water, until they come together to form a dough. If the dough seems
dry, add more water, a touch at a time. If you do not need the matzoh to be
kosher for Passover, let the dough rest for 10 to 15 minutes. If you do need
the matzoh to be kosher for Passover, proceed immediately to the next step.
Divide the dough into 8 pieces. Flatten a piece slightly and
pass it repeatedly through a pasta maker, reducing the thickness each time
until you reach the minimum setting. Alternately, you can simply roll the dough
as thinly as possible with a rolling pin on a lightly floured surface. Repeat
with the remaining dough pieces.
Trim the rolled-out dough pieces into rectangles. Use a fork
to prick holes in the surface of the dough. lf salted matzoh are desired, brush
or spray the dough surface lightly with water and sprinkle with salt to taste.
Carefully place some of the pieces of dough onto the pizza
stone or baking sheet. They should fit snugly. Bake until the surface of the
matzoh is golden brown and bubbly, 30 to 90 seconds. Using tongs, carefully flip
the matzoh pieces and continue to bake until the other side is golden browned
and lightly blistered, 15 to 30 seconds. Just let the matzoh get a few dots of
light brown; do not let the matzoh turn completely brown as it will taste
burnt. Keep careful, constant watch to keep the matzoh from burning; the exact
baking time will vary from oven to oven and will get longer with subsequent batches.
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