Matzah
- 2Parts Flour
- 1Part Water
- Salt
Instructions
Tips
Preferably use fresh stone ground flour of type: wheat, barley, einkorn, spelt, or rye. Other flours could be used if the tradition you follow allows.
Be sure to pre-heat your pizza stone.
Can be helpful to roll dough on parchment paper to make it easy to transfer.
If using kosher standards set timer 18minutes after pizza stone has pre-heated.
Mix 2 parts flour with 1 part water. Some recipes use a 1.5:0.5 ratio. Also some recipes add 1Tbsp of oil.
Mix and knead until a dough ball forms. You may need to add a little extra flour to get the right consistency.
Cut ball into equal parts. Roll thin. If dough is sticky dust with flour. Dust rolling pin as needed.
Salt the dough if desired. Add any other toppings at this time. Poke the rolled out dough all over with a fork.
Baking
Put rolled dough on pizza stone or baking sheet with parchment paper.
Bake for 3-4minutes at 500° or until browned. Some recipes suggest turning half-way through.
Pan Frying
Get your pan hot with couple Tbls of olive oil. More if you like it crispier. Transfer to hot pan. Fries fast so keep close eye on it. Remove when browned on both sides.
Can add Italian seasoning or your favorite seasoning after it's cooked if you didn't add it before.
