Matzo
- Level: Easy
- Yield: 6 large sheets of matzo
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 154
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 99
- Total: 40 min (plus cooling)
- Active: 40 min
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
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.