Matzos, Matzohs, Matzahs


It took a global pandemic to inspire me to make matzo! We had a family Passover seder on Zoom and I wanted to bring matzo to our table. I made two kinds, one with heirloom Einkorn wheat flour and the other with Oat flour.
I like to bake them on a pizza stone but a regular baking sheet will work.
I make my own oat flour, grinding steel cut oats or rolled oats in a Vitamix.
For these matzos to be kosher for Passover, kosher for Passover flour must be used. Also, you are allowed only 18 minutes from the time you combine the flour and water and remove the cooked matzo from the oven. It is not important to me to make any kosher for Passover. I didn’t use kosher flour and I took my time.
Here’s the recipe.
2 cups flour, Einkorn or Oat, all purpose gluten-free flour may be used
1/2 cup water to start, more may be needed
1/2 teaspoon salt
Preheat oven to 400 oF. Place a pizza stone or parchment-line baking sheet on the lowest rack.
Set out two sheets of parchment paper or wax paper larger than the desired size for each matzo.
In a large bowl mix the flour and salt. Stir in 1/2 cup water and knead to make a smooth dough. Depending on the flour and the climate you may need to add more water. Add about 2 Tablespoons at a time until a smooth, moist but not sticky dough is formed.
Divide the dough into two pieces. Roll one into a bowl and pat it down flour on a sheet or parchment or wax paper. Cover with another sheet and roll out the dough, from the center to the edges, to make it very thin, 1/4 inch thick or less. Trim the edges to desired shape. Collect the unused dough to use again.
With a spatula, carefully lift the matzo onto the hot pizza stone or parchment-line baking sheet. Let cook for about 2 minutes or until the sides just start to brown. Flip over and cook the other side for another couple of minutes or until it starts to brown. Keep an eye on it. You don’t want it to burn. Remove from the oven and let cook.
Repeat with remaining dough.


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