Recipe courtesy of Wolfgang Puck

My Not Kosher Matzoh

  • Level: Intermediate
  • Total: 2 hr 35 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: about 6 sheets of matzoh
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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

Directions

  1. 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.
  2. Preheat the oven to 400 degrees F.
  3. 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.
  4. 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.
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