The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

matzo

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varda's picture
varda

Matzo has two ingredients - flour and water.   It is supposed to be baked not more than a couple of minutes after adding the water to the flour.    It's not supposed to rise at all so it has to be pricked.   When you put all that together you get a very, very easy recipe.   And yet, I've never tried to make it before.   Passover starts tomorrow night.    Matzo has two identities.   One, it is supposed to be the extremely quick travel bread that the Jewish slaves slapped together for the road when they were in such a hurry that they didn't have time to let it rise.   But it is also referred to as the "bread of our affliction."   And if you look back at the ingredient list - exactly the same as for paste - you kind of get that point as well.   In other words it really doesn't taste very good.   Anyhow, after all these years, I decided to try it myself.   I specifically decided not to look up a recipe.   What's to look for?    It's flour and water.   It's made fast.   It's pricked.   End of story.



My approach:  


Preheat oven to 450F.   Then quickly mix 100g AP flour with 65g water, roll it out, prick with a fork all over, and put in the oven (I used a perforated pizza tray.)   Bake until slightly brown.  Show your kids.   My son is eating it now.   Delicious he tells me.   Right. 

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