Recipe Title: Homemade Matzah (Pane Azzimo)
Category: Breads
Servings: 4 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 135g |
| All-Purpose Flour | 300g |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 100 |
| Carbohydrates | 22g |
| Protein | 3g |
| Fat | 0.5g |
| Fiber | 1g |
| Sodium | 0mg |
Instructions
To make this crispy, simple homemade matzah, start by preheating your oven to 250°C (480°F). The high heat is essential for achieving that signature crunch of matzah.
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Prepare the Dough: Begin by sifting the all-purpose flour into a large mixing bowl. Slowly pour the cold water into the flour, adding it gradually while stirring to combine. The dough should come together quickly and form a firm consistency.
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Knead the Dough: Turn the dough out onto a clean, flat surface like a countertop or a large cutting board. Knead the dough for about 5 minutes. Use swift, decisive movements to fold and push the dough with the heels of your hands, working it into a smooth, elastic ball. The dough should not be sticky, but firm enough to hold its shape.
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Divide and Roll: Once your dough has been kneaded to perfection, divide it into 4 equal portions. Take each piece and roll it out into a thin disc using a rolling pin. Aim for a thickness of about 3mm (approximately 1/8 inch). The shape does not need to be perfectly round—just a rough circle, around 22 cm (8.5 inches) in diameter, will do.
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Prick the Dough: To ensure the dough cooks evenly and crisps up well, use the tines of a fork or a serrated pastry wheel to prick the surface of each disc. This will allow steam to escape while baking, helping the matzah to stay flat.
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Bake the Matzah: Place each disc directly onto the lower rack of your preheated oven. Bake the matzah for 7 minutes, then flip it over to bake for an additional 7 minutes on the other side. The matzah should develop a light golden color with a crisp texture.
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Cool and Serve: After baking, remove the matzah from the oven and let it cool on a wire rack. Once completely cooled, the matzah is ready to serve.
Tips for Perfect Matzah:
- It’s important to roll the dough as thinly as possible to achieve the best texture.
- Don’t let the dough rest too long before baking; it’s ideal to roll and bake immediately after preparing.
- If you don’t have a rolling pin, you can use any smooth, cylindrical object to roll out the dough.
Enjoy this traditional homemade matzah as a snack, accompaniment to meals, or during special occasions. Whether you serve it with spreads, dips, or on its own, it’s a timeless recipe with a crisp and simple flavor.
