Candyce's Homemade Matzah

 

PREHEAT your oven to 425* F. Since I bake my matzah on saltillo tiles, I stick them in the oven too so they can preheat and get really hot. A pizza stone is also a great way to cook your matzahs. 

Turn on your favorite Jewish holiday music. Take a deep breath and enter into your Jewish Domestic Mama-ness! YES!!!!  It's a party... here we go!

 

Ingredients:

1 1/2 cups of warm water

1/2 cup extra virgin olive oil

5 cups of bread flour

Palm full of kosher salt (3-4 tbspns)

5 Tablespoons Granulated Garlic

4 Tablespoons Granulated Onion

Whatever herbs you like, and whatever quantity you want:

* Oregano

* Dill

* Rosemary

The possibilities are really endless... it's hard to mess this up. Don't get obsessive or exact. 

JUST HAVE FUN and make this your own!

I should have thought before hand to take pics of the whole process... but I didn't. 

SO... Here's what you do. 

I just give my bread machine a REALLY good cleaning to make sure there is no yeast. If you are concerned about the yeast and want to us your kitchen aid or hands, that's just fine. For me, I like it the easy way, so I use my bread maker.

While the water and oil are heating in the microwave (for like a minute) place all of your dry ingredients in the bread machine, set the setting on dough, and let it start mixing it for you. 

Then you slowly pour the water in until it forms a nice dough. 

Remember, I said S-L-O-W-L-Y!

 (Insert picture of breadmaker mixing the dough here. You can imagine it!)

After your dough starts to come together let your bread maker do all of the work for you! Give it a good ten minutes of working the dough. Press stop and you have a beautiful lump of matzah dough.

BTW.... This is not the orthodox way to make matzah... they do the whole thing in 18 minutes and would never dream of using a breadmaker. Just sayin.'

Divide it into 16 equal parts and roll it into balls. 

Then roll each ball out into a big circle! I like to clear my island and just fill it up with little uncooked matzahs.

  

Then you take a fork and let out all of your frustration on this little matzah! Go for it! Fill it full of holes. I usually assign the poking to one of the kids. They love it!

Poke away till all of your matzahs are "holey!"

Now you want to do this next part AS FAST as possible so you keep all the heat you can.
Stick your little matzahs on your pizza stone or saltillo tiles (way cheaper!) and shut the oven. Set your timer for 12 minutes. DO NOT open the oven until 12 minutes have passed. You want them to be golden on the edges, and golden here and there, but you don't want them to be golden brown. Okay... you've got 12 mins. This is where I usually hop on FB or Pinterest. :)

 Next you take them out, and pile them onto your favorite bowl or platter.

If you look closely at my picture below you can see burnt ones on the bottom. That's because I tried to multitask and do laundry at the same time. Oh... if I only had a laundress! :) But I digress...

Next, place the matzahs in a giant plastic bag (IKEA has cool ones) and stick them in the freezer. The freezer?! Yes! There's no way I'm gonna try tackling matzah with the rest of my Seder food on the same day and you shouldn't either! :) Not even Ina Garten could pull all of that off and still say, "How easy was that?!" OK, back to the matzahs... :) So now, you have fresh, homemade matzah ready for your family's Seder. I hope you enjoyed the matzah tutorial. If you make some, please leave a note and let me know how it went...
Toda Raba!

Chag Sameach!!!