Homemade Unleavened Bread (Homemade Matzah)

This past Pesach {Passover}, Jocelyn and I made matzah. It was never an option for us to buy things like that that we could make ourselves. I made the first matzah, using a basic recipe that only used flour and water. Well, it tasted like a chip… Ok. So we had to find something different. Jocelyn had told me she was going to make some too, and so I looked up some kosher recipes for Pesach matzah. I found one on Mrs. Tammy’s site, Tammy’s Recipes, which is totally delicious!

Jocelyn actually made this for a dessert, by making a sugar concoction with butter and brown sugar and spreading it over it, then melting some dark chocolate chips and drizzling them over it. Oh man… it was SO good. You should try it – no joke.

But since I don’t have her exact recipe, I can’t post that for you. So I’ll ‘passover’ the matzah recipe I used to you, so you can make some great matzah. And matzah’s not just for Pesach: it can be made and enjoyed any time of the year. (Just make sure you make it in the 18 minute mark during Pesach and the Week of Unleavened Bread!)

Homemade Unleavened Bread (Homemade Matzah)
from Tammy’s Recipes.
Yield – 6 cookie sheets full
1/4 cup oil*
1/4 cup raw honey
2 tsps. sea salt
3 large organic eggs
1 1/2 cups warm water
6 to 6 1/2 cups organic bread or all-purpose flour*

Heated oven 375 dregrees. In a large mixing bowl, combine the oil, honey, salt, eggs, and water. Stir until well-mixed, then stir in 4 cups of flour. Mix then add more flour as needed and knead into a fairly stiff dough. Divide into 3 pieces. On a lightly floured surface, roll each piece into a large rectangle. You can make your matzah as thin or as thick as you want; everyone likes it thick (about as thick than pie crust). Cut rolled dough into squares. (I used a knife, though a pizza cutter would be better if you have one.) Place squares onto baking sheets. Prick with a fork. Sprinkle with salt if desired.

Bake it: For thin matzah, bake 10-11 minutes. For medium matzah, 13-14 minutes. For thick matzah, bake 15-20 minutes or until done. Matzah should be very lightly browned on top. Over-baked matzah will be hard and not very good, so be careful to not bake too long! Removed baked matzah from baking sheet and place on wire rack to cool, covered with a clean towel. Store in an airtight container or bag.

*I used both olive and coconut oil, and liked the coconut oil better… so you can decide!
*I used about 1 cup of organic whole wheat flour in place of one cup of the all purpose, to make it a little healthier. I like it with the whole wheat better. I also used the flour I got from Tropical Traditions to make it! The best I’ve used!

If you make it, then let me know how you liked it, and be sure to leave a comment for Mrs. Tammy too! :) For now… I’ve got to go make the challah for Shabbat, which starts tonight! Also, the new moon was sighted!!! Oorah! Yay! The first of the month!

shalom!
-Ra’chel