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Traditional Matzah
https://www.myjewishlearning.com/recipe/matzah-baking-an-18-minute-project/
Matzah, which is required as the central element at the Seder and which is the staple food throughout the week of Passover, is defined as the bread made from grain and water dough without fermentation. The problem, of course, is how to make such a dough without causing fermentation. This is accomplished by three means.
1. Protecting the ingredients from moisture and heat prior to mixing.
2. Preparing the dough very rapidly.
3. Baking at extremely high temperatures.
The flour must be absolutely dry and stored in a cool, dark place.
The water must be drawn from a spring and allowed to settle overnight in a cool, dark, place. This is done so the water will not be warm. The vessel in which it is stored should be perfectly clean and kosher-for-Passover. Tap water or bottled spring water may not be used.
Before starting, make certain that the boards, rolling pins, etc. that you are using are kosher-for-Passover. Everyone who will be handling dough should wash his/her hands in cold water before beginning to work, and between each batch of dough he/she handles, and then dry his/her hands thoroughly.
The flour and water are mixed in a tub at a ratio of 3-1/4 to 1 (30% hydration). The maximum amount of flour to be used at any one time is three pounds. Once the dough is made, it should be cut into small pieces, no bigger than the palm of your hand, and distributed for kneading.
Each piece should be worked continuously–it may not sit on the table, even for a brief period. Kneading prevents the dough from rising. The small teyglekh, or balls of dough, should be kneaded until they are of uniform consistency–perhaps for 60 or 90 seconds–and then rolled out into a pancake shape. While the matzot are being rolled, they should be constantly picked up, to make certain that the dough does not stick to the table. One reason that this is important is that, unlike kneading bread, one may not sprinkle additional flour on the kneading board.
Once the dough has become very thin, and has reached a diameter of six or eight inches, it should be carried on the rolling pin to a special place where the matzah is perforated with holes by means of a special machine. From here the dough is taken to the oven.
Basic ingredients
Take one piece at a time and roll it out on a floured surface until it is as thin as possible. Dock it all over with a fork, then stretch it slightly to widen the holes. Pick the dough up gently and transfer it to the hot oven stone. Bake for 1-2 minutes, then turn it over and bake another 1-2 minutes. The bread should brown and crisp around the fork holes when done. Remove to a cooling rack and continue baking the rest of the pieces of dough.
Less Traditional:
MATZOH (1)
20 oz all-purpose flour, spelt flour, or kamut flour
1 tsp salt
2 oz olive or other oil
8-10 oz water
Preheat the oven with a baking stone to 550°. Mix ingredients to form a firm dough. Turn the dough out onto a work surface and knead it until it is smooth, about 3-4 minutes. Cut the dough in half, and cut each half into six pieces. Keep the pieces of dough under plastic wrap until ready to roll them. Take one piece at a time and roll it out on a floured surface until it is as thin as possible. Dock it all over with a fork, then stretch it slightly to widen the holes. Pick the dough up gently and transfer it to the hot oven stone. Bake for 1-2 minutes, then turn it over and bake another 1-2 minutes. The bread should brown and crisp around the fork holes when done. Remove to a cooling rack and continue baking the rest of the pieces of dough.
MATZOH(2)
20 oz all-purpose flour
1/4 cup sesame seeds
1/4 tsp. freshly ground black pepper
2 tsps. coarse salt
8-10 oz warm water
2 oz olive or other oil
Preheat the oven with a baking stone to 550°. Combine the flour, sesame seeds, and black pepper in a bowl. Dissolve the salt in the warm water and add it to the flour mixture. Stir to mix until the ingredients come together. Turn the dough out onto a work surface and knead it until it is smooth, about 3-4 minutes. Cut the dough in half, and cut each half into six pieces. Keep the pieces of dough under plastic wrap until ready to roll them. Take one piece at a time and roll it out on a floured surface until it is as thin as possible. Dock it all over with a fork, then stretch it slightly to widen the holes. Pick the dough up gently and transfer it to the hot oven stone. Bake for 1-2 minutes, then turn it over and bake another 1-2 minutes. The bread should brown and crisp around the fork holes when done. Remove to a cooling rack and continue baking the rest of the pieces of dough.
Traditional Matzah
https://www.myjewishlearning.com/recipe/matzah-baking-an-18-minute-project/
Matzah, which is required as the central element at the Seder and which is the staple food throughout the week of Passover, is defined as the bread made from grain and water dough without fermentation. The problem, of course, is how to make such a dough without causing fermentation. This is accomplished by three means.
1. Protecting the ingredients from moisture and heat prior to mixing.
2. Preparing the dough very rapidly.
3. Baking at extremely high temperatures.
The flour must be absolutely dry and stored in a cool, dark place.
The water must be drawn from a spring and allowed to settle overnight in a cool, dark, place. This is done so the water will not be warm. The vessel in which it is stored should be perfectly clean and kosher-for-Passover. Tap water or bottled spring water may not be used.
Before starting, make certain that the boards, rolling pins, etc. that you are using are kosher-for-Passover. Everyone who will be handling dough should wash his/her hands in cold water before beginning to work, and between each batch of dough he/she handles, and then dry his/her hands thoroughly.
The flour and water are mixed in a tub at a ratio of 3-1/4 to 1 (30% hydration). The maximum amount of flour to be used at any one time is three pounds. Once the dough is made, it should be cut into small pieces, no bigger than the palm of your hand, and distributed for kneading.
Each piece should be worked continuously–it may not sit on the table, even for a brief period. Kneading prevents the dough from rising. The small teyglekh, or balls of dough, should be kneaded until they are of uniform consistency–perhaps for 60 or 90 seconds–and then rolled out into a pancake shape. While the matzot are being rolled, they should be constantly picked up, to make certain that the dough does not stick to the table. One reason that this is important is that, unlike kneading bread, one may not sprinkle additional flour on the kneading board.
Once the dough has become very thin, and has reached a diameter of six or eight inches, it should be carried on the rolling pin to a special place where the matzah is perforated with holes by means of a special machine. From here the dough is taken to the oven.
Basic ingredients
- 20 oz flour, spelt flour, or kamut flour
- 9 oz water
Take one piece at a time and roll it out on a floured surface until it is as thin as possible. Dock it all over with a fork, then stretch it slightly to widen the holes. Pick the dough up gently and transfer it to the hot oven stone. Bake for 1-2 minutes, then turn it over and bake another 1-2 minutes. The bread should brown and crisp around the fork holes when done. Remove to a cooling rack and continue baking the rest of the pieces of dough.
Less Traditional:
MATZOH (1)
20 oz all-purpose flour, spelt flour, or kamut flour
1 tsp salt
2 oz olive or other oil
8-10 oz water
Preheat the oven with a baking stone to 550°. Mix ingredients to form a firm dough. Turn the dough out onto a work surface and knead it until it is smooth, about 3-4 minutes. Cut the dough in half, and cut each half into six pieces. Keep the pieces of dough under plastic wrap until ready to roll them. Take one piece at a time and roll it out on a floured surface until it is as thin as possible. Dock it all over with a fork, then stretch it slightly to widen the holes. Pick the dough up gently and transfer it to the hot oven stone. Bake for 1-2 minutes, then turn it over and bake another 1-2 minutes. The bread should brown and crisp around the fork holes when done. Remove to a cooling rack and continue baking the rest of the pieces of dough.
MATZOH(2)
20 oz all-purpose flour
1/4 cup sesame seeds
1/4 tsp. freshly ground black pepper
2 tsps. coarse salt
8-10 oz warm water
2 oz olive or other oil
Preheat the oven with a baking stone to 550°. Combine the flour, sesame seeds, and black pepper in a bowl. Dissolve the salt in the warm water and add it to the flour mixture. Stir to mix until the ingredients come together. Turn the dough out onto a work surface and knead it until it is smooth, about 3-4 minutes. Cut the dough in half, and cut each half into six pieces. Keep the pieces of dough under plastic wrap until ready to roll them. Take one piece at a time and roll it out on a floured surface until it is as thin as possible. Dock it all over with a fork, then stretch it slightly to widen the holes. Pick the dough up gently and transfer it to the hot oven stone. Bake for 1-2 minutes, then turn it over and bake another 1-2 minutes. The bread should brown and crisp around the fork holes when done. Remove to a cooling rack and continue baking the rest of the pieces of dough.