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Matzah

This recipe is in category Baking
About this recipe
Healthiness : (177 votes)
Difficulty:  3 out of 5 difficulty
Comments: There is a religious need that the bread does not ferment or rise, to avoid this there is a time limit, so from the time from when the flour first becomes wet until it is finished cooking, must be within 18 minutes.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Number of servings: varies
This is a vegetarian recipe


Passover commemorates the time when the Jewish people were freed from slavery in the land of Egypt. Moses asked for the freedom of the Jewish slaves. When Pharaoh said no, 10 plagues were sent down to Egypt. The 10th plague was the slaying of the first born sons. The Jews had been warned, and so had put lamb's blood on their doors, so that the Angel of Death would spare their first born child and pass over their homes. After this Pharaoh relented and said that the Jewish people could leave.

Passover is celebrated today in homes by having a seder, where the Passover story is read in a special order from the book called a haggadah. The celebration reminds the people that they are now free. There are different parts of the seder and, during the seder, traditional and symbolic foods are eaten. These foods include unleavened bread. In their haste to leave Egypt and escape slavery, the Israelites had no time to let dough rise for bread. Their only provision was matzah, which is made of wheat but not allowed to ferment or rise. This simple Passover recipe for matzah is easy to make.
Ingredients
  • 250g (10oz) of plain flour
  • ½ x 5ml spoon (teaspoon) salt
  • 100ml (3 fl oz) sunflower oil
  • 100ml (3 fl oz)of water and add more as needed
Equipment
  • Baking Tray
  • Rolling Pin
  • Knife
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Preheat the oven to 200°C/400°f/Gas Mark 6
  2. Oil a baking tray
  3. Mix the salt into the flour
  4. Add the oil and stir it into the flour
  5. Add the water and knead it with your hands until you have a soft dough. If it's too dry add more water
  6. On a lightly floured surface knead the dough quickly until it is smooth, about  3 minutes
  7. Flatten the dough with a rolling pin until it is 3-6 mm thick and shape it to fit on the baking tray.  You may need more than one baking tray
  8. Place the dough on the baking tray and prick it all over with a folk, then stretch the dough a little to open up the holes.  Cut into squares or triangles if you like
  9. Cook for 2-5 minutes until crispy (like a dry cracker)
Matzah - print view  Matzah - print view

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Comments
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Name: Hannah 25th April 2019
Cardboard is an apt description for matzah! After the Seder at Pesach all I long for at breakfast is freshly baked bread, toasted with lashings of butter and home made jam! When Pesach is over this is the first thing I eat. Matzah are never eaten again until the next Seder! Why have they got to be so tasteless?
Name: Chris 22nd April 2019
sorry! This is not a good recipe. Far too much oil. The matzah come out like biscuits, but oily, greasy bicuits. The texture is not at all like the traditional matzah eg Rakusens. I'm very disappointed and will be looking for a new recipe.
Name: Megan 28th March 2013
this recipe was great!! except it was rock-hard and tasted like cardboard...
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