Matzo bread is a traditional Jewish food that is an unleavened (doesn’t use anything to help it rise) substitute for bread eaten during Passover. During Passover the eating of leavened bread is forbidden.
If keeping Kosher for the holiday, make sure to clean all of your kitchen equipment thoroughly including measuring cups, utensils and oven. The below recipe shows how to make Matzo (Matzah, Matzoh, Matza, Matsah) bread to be used to make matzo meal or just to eat!
Serves 10
Time required 40 minutes
Difficulty level 2
Cost of ingredients 6 USD
- 4 cups (1L) of flour
- 2 teaspoon (10ml)salt
- 4 tablespoons (60ml) shortening or vegetable oil
- 1 cup (250ml) warm water
In a bowl mix together flour and salt, whisking will help to evenly distribute the salt. Slowly add the lukewarm water to the flour and mix well. The dough will form into a bread ball.
Knead the bread until it bounces back when squeezed, about 5-15 minutes. Divide the dough ball into smaller ping pong sized dough balls and set aside for about 25 minutes.
Prepare a cookie sheet by covering it with a light layer of flour, and place the bread balls onto the sheet. Flatten the balls with the palm of your hand so that they are very thin and cracker-like.
Preheat the oven to 350F (175C) and bake the matzo bread for about 3-5 minutes or until golden brown.
If making it for matzo meal to use in other recipes such as matzo balls, crush up the bread and use it like bread crumbs!
In order to stay Kosher, make sure to use kosher flour (Kemach Shel Matza Shamura). Also wheat, barley, spelt, rye and oats are traditionally not allowed in the making of Matzo bread or during Passover.
Photo by paurian.
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