So I know I did the poll and I said I would do a baked good but the only problem is it just so happens to be Pesach, or Passover. Of course, on Passover we are not allowed to let any of our bread rise, so a baked good would not do. So I decided to attempt to make matzah for the first year. 🙂 This recipe is adapted from this blog… I highly recommend the blog. I had a ton of fun making this matzah and everyone devoured it!
I changed it slightly based on the ingredients we had and went for it! I used flour instead of anything special and I did not bother with the 18 minutes because cooking for Passover was insane as is… You could always attempt the recipe with the proper materials and I’m sure it would turnout perfectly, but if not it’s not the worst problem in the world.
Unfortunately I did not get the step by step pictures so I guess I’ll just have to make it again and update the recipe with pictures. 🙂
In this recipe all you need is flour, black pepper, salt,eggs, honey, olive oil and water. The pepper and the honey make for a spectacular crunchy yet flavorful matzah that doesn’t taste dry and floury like the boxed matzah.
Start by just taking a spoon and stirring together a little over 4 cups of flour, a bit under an entire tablespoon of black pepper (this sounds like a ridiculous amount but once it is baked you will be so happy you added it, even if you sneeze until then…), and 1 1/2 teaspoon of kosher salt.
Create a well and crack in 4 eggs, 1/4 cup and a little extra of honey, a bit under 4 teaspoons olive oil, and slightly under 1 cup of water. Mix together well until homologous and doughy. If the dough is sticky, add more flour until it is dry and easy to hold.
Let matzah dough sit for 15 minutes to firm up as you preheat your oven to 400*F.
After, separate dough into 12 parts (more or less depending on size desired). Roll out with a rolling pin one of the 12 parts until it is very thin and around the size of a normal sheet of matzah (8 inch diameter). Poke holes with a floured fork into the matzah and put it on an non-greased cookie sheet.
Repeat and add a second one to the same sheet and stick it in the oven. Let bake for 10 minutes and for best results, flip it midway. Take out of the oven when the edges are browned and crispy. Continue cooking two matzah per cookie sheet at a time until you run out of dough. Store air tight after the day they are baked. Bon appetit!
Hope you enjoy!