Warm, soft matzo
It turns out we've been doing matzo all wrong. This recipe for a better, softer matzo is adapted from Mark Bittman in New York Times Cooking.
Ingredients
- 2 cups flour
- ½ teaspoon salt
- ⅓ cup olive oil
- 1/2 - 3/4 cup water
- Sea salt optional
Instructions
- Put flour, salt and olive oil in a food processor. With the machine on, add ½ - 3/4 cup water through the feeder tube Continue to run machine until dough forms a ball and rides atop the blade.
- Turn the dough onto a floured cutting board. Cut dough into six balls — this is easiest if you cut the ball in thirds, then each third into half — and flatten each into a 6-inch disc. Use a rolling pin to roll each patty into a 10-12-inch circle. The shapes can be irregular, but the dough should be very thin.
- Put dough directly onto the hot griddle or wok. If you prefer the oven, lift onto ungreased cookie sheets and place in oven. Bake for about 2 to 3 minutes, keeping a very close eye on breads — they can burn very quickly.
- When they puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.
- Slather hot matzo with: avocado and salt, labne, za'atar and olive oil, your favorite tuna or egg salad, or just eat warm.
