My Not Kosher Matzoh

Name: My Not Kosher Matzoh
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: about 6 sheets of matzoh
Cuisine: american
Ingredients: 1 1/2 cups semolina flour, finest grind; 1 1/2 cups all-purpose flour; 2 teaspoons salt; 4 eggs; 1/2 cup extra-virgin olive oil; 2 tablespoons kosher salt; 2 tablespoons fresh thyme leaves; 1/2 cup finely chopped onion

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Level: Intermediate
Total: 2 hr 35 min

Prep: 25 min
Inactive: 2 hr
Cook: 10 min

Yield: about 6 sheets of matzoh

Level: Intermediate
Total: 2 hr 35 min

Prep: 25 min
Inactive: 2 hr
Cook: 10 min

Yield: about 6 sheets of matzoh

Ingredients

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1 1/2 cups semolina flour, finest grind

1 1/2 cups all-purpose flour

2 teaspoons salt

4 eggs

1/2 cup extra-virgin olive oil

2 tablespoons kosher salt

2 tablespoons fresh thyme leaves

1/2 cup finely chopped onion

Directions

Place the flours, salt, eggs, and half of the olive oil in the bowl of a food processor fitted with a steel blade or an electric mixer fitted with a dough hook. Mix or process until the dough forms a ball. Turn the dough out into a clean bowl and cover with a damp towel, Let it rest at room temperature for at least 2 hours.
Preheat the oven to 400 degrees F.
Using a pasta machine or a rolling pin, roll out the dough until it is very thin, like lasagna (number 1 on the pasta machine or as thin as possible without tearing). You should have approximately 6 sheets, about 6 by 10-inches each.
Place the dough on baking sheets and brush very lightly with the remaining olive oil. Sprinkle lightly with the salt, thyme, and onion. Bake the matzoh for about 10 minutes, or until golden brown and crispy.