HaShev
Gold Member
- Jun 19, 2009
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Pesach Sameach
This makes 4 medium square sheets of Thin Matzah or 2 regular size & thickness depending how thin you roll them out.
1 cup flour
1/3 cup water
1/2 teaspoon kosher salt
1 teaspoon olive oil
(extra flour sifted to dust on the roller and surface - I use 2 sheets of wax paper which requires constant dusting to prevent sticking)
Combine flour and salt, slowly pour water then olive oil then mix and knead for a few minutes then seperate into 2-4 balls,
Preheat oven to 450°-
flatten the dough by hand into squares or rectangle and dust flour both sides on each one and roll out till thin and aprox size of a box matzah sheet (if doing 2 per recipe measurements).
Take fork or perforating wheel and poke holes both height and width like a box Matzah would have (prevents rising).
Place on coated large pan and place on top rack for 2 and a half minutes then turn over for 2 to 2 and a half minutes depending on if it's browning enough (edges and some puff bubbles should turn slight brown).
Great with smooth butter.
Left over can be used to make fried matzah
Just break crumble the matzah sheets into 1-2 inch squares or rectangles soak in bowl of water, till little soggy, drain water and add
1 wisked egg per recipe serving of 2-4 sheets of Matzah. Mix crumbled soggy matazah real good with the eggs and cook in buttered frying pan like frying scrambled eggs, itcs done when the drippy egg is fully cooked and consistancy is like scrambled eggs.
Plate with salt to taste and compliment on the side two tablespoons of of grape jelly or jam of choice.
It makes a great alternative breakfast idea.
This makes 4 medium square sheets of Thin Matzah or 2 regular size & thickness depending how thin you roll them out.
1 cup flour
1/3 cup water
1/2 teaspoon kosher salt
1 teaspoon olive oil
(extra flour sifted to dust on the roller and surface - I use 2 sheets of wax paper which requires constant dusting to prevent sticking)
Combine flour and salt, slowly pour water then olive oil then mix and knead for a few minutes then seperate into 2-4 balls,
Preheat oven to 450°-
flatten the dough by hand into squares or rectangle and dust flour both sides on each one and roll out till thin and aprox size of a box matzah sheet (if doing 2 per recipe measurements).
Take fork or perforating wheel and poke holes both height and width like a box Matzah would have (prevents rising).
Place on coated large pan and place on top rack for 2 and a half minutes then turn over for 2 to 2 and a half minutes depending on if it's browning enough (edges and some puff bubbles should turn slight brown).
Great with smooth butter.
Left over can be used to make fried matzah
Just break crumble the matzah sheets into 1-2 inch squares or rectangles soak in bowl of water, till little soggy, drain water and add
1 wisked egg per recipe serving of 2-4 sheets of Matzah. Mix crumbled soggy matazah real good with the eggs and cook in buttered frying pan like frying scrambled eggs, itcs done when the drippy egg is fully cooked and consistancy is like scrambled eggs.
Plate with salt to taste and compliment on the side two tablespoons of of grape jelly or jam of choice.
It makes a great alternative breakfast idea.
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