Matzah Good Recipes

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Matzah

"This recipe can be used for the duration of the Feast of Unleavened Bread."

Ingredients :

1 teaspoon all-reason flour for dusting*
1 cup all-cause flour*
1/three cup water, or more if wished
half teaspoon kosher salt, or as wished (non-obligatory)
1 teaspoon olive oil, or as needed (optional)

Instructions :

Prep : 14M	Cook : 8M	Ready in : 28M

Move an oven rack close to the top of oven and preheat oven to 475 tiers F (245 tiers C). Preheat a heavy baking sheet inside the oven.
Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a blending bowl; set a timer for approximately 16 minutes (18 mins most). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork till the dough forms a hard ball, cast off the dough to the prepared work surface, knead swiftly and firmly until easy, about 30 seconds to 1 minute.
Divide the dough into 4 equal pieces; cut every piece in 1/2 once more to get eight portions overall. Swiftly roll every piece right into a ball. Roll each piece of dough out right into a five-inch pancake, dusting the pinnacle and rolling pin with flour as needed. Gradually roll the pancakes out to a length of approximately eight inches, growing the size of each with the aid of approximately 1 inch, then letting the dough rest for some seconds earlier than rolling again to the completed size. Roll from the center out. The bread rounds should be very skinny. Using a fork, speedy pierce every bread approximately 25 times, all over, to save you rising. The holes must go absolutely via the bread. Flip the bread over, and pierce each piece every other 25 times with the fork.
With at least five minutes left on the timer, remove the recent baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for two minutes; turn the breads over and bake an extra 2 mins, till the matzot are lightly browned and crisp.
Transfer to a twine rack to chill. Lightly anoint each matzah with olive oil, the use of a brush, and sprinkle generously with salt.

Notes :

*Making matzah breads kosher for Passover calls for using special Passover flour that has been guarded from contact with liquids.
The prepare dinner is allowed now not than 18 minutes from the point they integrate the flour and water to when they eliminate the matzah from the oven in order for it to be taken into consideration healthy for Passover. Of path, non-kosher chefs can also bake at a greater leisurely tempo if desired.

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