Matzah simple homemade recipe

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   Preparing the ingredients. These unleavened cakes only need flour and water because they are unleavened bread. The flour needs to be sifted well, preferably a couple of times, so that the flour is saturated with oxygen. You can take any flour, use oats, barley, spelt, but more often wheat.

2. STEP 2

   

   Gradually pour water into the bowl with flour and knead the dough. When it comes together into a homogeneous mass, put it on the table and continue kneading until you get a tight dough. But not for long, the time should not exceed 18 minutes for the entire work; you cannot let the dough ferment. Divide the dough into equal pieces of the required size. We form them into koloboks.

3. STEP 3

   

   First, we form them into flat cakes with our hands, then roll them into thin flat cakes. It is better to do this without the help of flour, but carefully so that the dough does not tear. If the dough sticks too much, you can lightly dust the table with flour.

4. STEP 4

   

   Prick each flatbread with a fork. You need to make more holes so that the cakes do not swell and the dough does not burst. Bake the cakes in a dry frying pan until lightly browned (they will not brown too much due to the ingredients in the ingredients), on both sides. Heat the frying pan and place the flatbreads on it one by one. Each one takes no more than two minutes to fry.

5. STEP 5

   

   You can serve matzo simply with vegetables, or with salads, cereals, soups or hot dishes. Although these are unleavened, at first glance tasteless flatbreads, because they are baked without eggs, yeast or even vegetable oil, they perfectly complement any dish. Those who are losing weight will also enjoy matzo. But first of all, this is a traditional national Jewish dish, which is prepared for a religious holiday. Bon appetit!

Comments on the recipe

Natalia M

14.09.2023

4.9

I saw a simple homemade recipe for matzo on the website. It became very interesting, especially since it contains only two ingredients. I sifted the flour into a bowl and then began adding water. During the process, it became clear that there was not enough water, so I added another 100 ml. After this, the dough was kneaded well, although more water could have been added. In any case, everyone’s flour is different and they need different amounts of liquid. The dough is very manageable and rolled out without any problems. I fried the flatbreads in a dry non-stick frying pan until golden brown. The flatbreads turned out quite crispy, especially around the edges. But at the same time they easily “tear” into pieces. The inside is a little flaky. It tastes really bland). But in combination with soup, juicy stew or fresh vegetable salad it turns out very tasty! It’s also good to spread adjika or squash caviar on the pieces!