Matzo -- who knew?! -- is really just made of flour and water. I feel a little jipped that I have had to buy it all these years, when I could have made it from scratch this whole time! I think we all have these ingredients lying around at home, and if not, they are super easy to find. Let's go crazy and add just two more ingredients that you probably have lying around too, and toppings if you so desire. I have been saying for years that I wanted to make matzo from scratch, as I believe that food is always best fresh, but just never made the time. So, this year, I finally did. There is something so comforting and satisfying about this simple recipe, and it is so versatile too, for savory or sweet. Warning: store-bought matzo will never taste the same again.
• 2 3/4 cups oat flour, whole wheat bread flour, spelt flour, or a combination of one or all three
• 1 cup lukewarm water
• 3 tab extra virgin olive oil
• ½ tsp finely ground sea salt
• Savory toppings: such as poppy seeds, sesame seeds, rosemary, sea salt, and the list goes on to whatever you'd like...
• Dessert toppings: chocolate covered matzo is easy and always a crowd-pleaser, and this time we added some coconut: 8 oz of of semi-sweet or dark chocolate, ½ cup shredded unsweetened coconut, 1 tab coconut oil/unsalted butter, and sea salt.
How to make it :
1. Homemade matzo is a very forgiving and easy recipe. You can pull this off mixing by hand in a large bowl; in a standing mixer with a dough attachment; or in a food processor. Mix the flour, water, olive oil and sea salt together on medium-high speed for 4-5 minutes. Preheat oven to 500 F. Once dough creates sticky balls (you may need to add a little more water or flour, depending on your dough to get the right consistency...add 1 tab addition of either one until you get the right consistency: soft and supple).
2. Divide dough into 12 portions. With a floured rolling pin, roll out dough on well-floured parchment paper to the flattest you can get it, around 8" thick is easiest to work with. Lightly sprinkle with sea salt, and your savory toppings, if you are adding them, and press the toppings into the dough. With a fork, poke dough all over (normally a square of store-bought matzo is poked 500 times!) so that there aren't air pockets and the dough won't rise. Bake on parchment paper on a baking sheet for 6-8 minutes just until edges are golden brown and the matzo becomes crispy. Let cool completely.
3. If making dessert matzo, do not add any savory toppings. Instead, when the plain matzo is done baking, start heating the chocolate and coconut oil or butter in a double boiler just until melted. Let cool slightly. Drizzle over the matzo and sprinkle the coconut over the chocolate, with a pinch of sea salt on top. Place in the refrigerator for 15-30 minutes until the chocolate has hardened.
4. Break a part and enjoy!
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