Homemade Matzo

Gabe and I hosted a Passover Seder last Friday night, my first time as hostess! I handled the food (since that’s what this Lutheran girl knows!) and Gabe was in charge of the Seder plate and Haggadah.

One of the symbolic foods of the Seder is matzo: unleavened bread. Since store-bought matzo tends to be less-than-appetizing (unless it’s covered in caramel and chocolate), we decided to try our hand at making homemade matzo. This crispy, saltine-like cracker was a big hit among all our guests.

The whole evening was a lot of fun. The wine was flowing (Elijah got his wine served in a flashing Dodgers cup) and we sang and laughed and celebrated. One of my favorite moments was watching six twenty-somethings turn our apartment upside-down as they searched for the afikoman.

I posted more recipes and place settings over on the “menus” page. Despite a whole lot of worrying on my part, our first Seder was a rousing success!

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Homemade Matzo

  • 2 cups all-purpose flour
  • 3/4 cup water
  • 1/2 tsp. kosher salt, plus more for sprinkling

Preheat an oven to 500°F.

In the bowl of an electric mixer fitted with the dough hook, combine the flour and salt and beat on medium speed for 1 minute. With the mixer running, add the 3/4 cup water a little at a time, beating until the mixture reaches the consistency of a pizza dough and adding more water as needed. When the desired consistency is reached, continue beating on medium speed for 3 minutes more. Immediately shape the dough into 16 balls; do not allow it to rest.

On a floured work surface, roll out the dough balls about 1/8 inch thick and place on baking sheets. Poke holes in the dough with a fork. Bake for 3-5 minutes, turn, and bake for 3-5 more minutes, until the matzo is lightly browned and crispy.

Makes 16 pieces; serves 8.

Source: Michael Solomonov via Williams-Sonoma.

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