As Passover 2017 comes to a close, I would like to share a newfound family tradition: homemade Matzah. I have been very proud of our family Passover menu and specialty dishes. My mother’s Matzah ball soup has always been beyond compare. Then, in recent years, I started making homemade gefilte fish. This year, my father helped push us into a whole-new homemade holiday category with our own Matzah made on his grill in his apartment on the upper East side of Manhattan. After lots of research and two weeks of experimenting, he shared the secrets with me.
In order to make Matzah, here are some recommended items needed to prepare the recipe: kitchen scale (as Dad says “What is a cup?”), ceramic bread-stone, wooden baker’s bread board, metal cutter, dough docker, & rolling pins. Also, keep in mind that my dad did lots of research about how to blend practicality, Jewish mysticism, and required religious rules. We had a blast making three batches back-to-back for our holiday Seder.
Now, here is the recipe!
What You Need
- 360 grams of flour (can be any mixture of white, wheat, or even ancient grains)
- 234 grams water
What You Do
- Set grill or oven to 650 degrees with a bread stone.
- Mix flour with water.
- Set timer for 18 minutes. The Matzah must be put on the grill within 18 minutes from mixing the water with the flour according to Jewish tradition.
- Knead the dough until smooth.
- Cut five even pieces with the metal cutter.
- Using a rolling pin on a bread board, roll out the Matzah (flipping and rotating to keep from sticking).
- When as thin as possible, use dough docker to create holes (to ensure no rising).
- Place on hot bread stone and bake for 2 minutes.
- Flip Matzah and let cook for 1 more minute.
- Repeat – reminder to keep an eye on your timer!