Matzo

Name: Matzo
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 large sheets of matzo
Cuisine: jewish-cooking
Ingredients: 1 1/4 cups all-purpose flour, plus more for dusting; 3/4 teaspoon kosher salt; 1/4 cup water; 3 tablespoons extra-virgin olive oil

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Level: Easy

Total: 40 min (plus cooling)
Active: 40 min

Yield: 6 large sheets of matzo

Matzo is a must-have on the Seder table. It represents the unleavened bread that Hebrew slaves ate while fleeing Egypt; they didn’t have time to let their bread rise. Making matzo is surprisingly simple. You only need four ingredients!

Level: Easy

Total: 40 min (plus cooling)
Active: 40 min

Yield: 6 large sheets of matzo

Ingredients

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1 1/4 cups all-purpose flour, plus more for dusting

3/4 teaspoon kosher salt

1/4 cup water

3 tablespoons extra-virgin olive oil

Directions

Place an inverted rimmed baking sheet on the middle oven rack; preheat to 500˚ F. Combine the flour, salt, water and olive oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, then increase the speed to medium high and mix until a dough forms that doesn’t stick to the sides of the bowl. Turn out onto a lightly floured surface and knead until smooth, about 3 or 4 times.
Divide the dough into 6 pieces and roll into balls. On a lightly floured surface, roll out each ball until thin enough to see your hand through the dough, about an 8-inch round. Brush off the excess flour using a pastry brush and prick all over with a fork. Set aside.
Quickly place 1 or 2 pieces of dough on the hot baking sheet and bake until small bubbles form and turn dark brown and the matzo is crisp, 1 to 3 minutes; transfer to a rack to cool completely. Return the baking sheet to the oven and allow the temperature to return to 500˚ F, then repeat to bake the remaining matzo in batches. Break into pieces.