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    CRACKLING THIN IRAQI WHOLE WHEAT MATZOT
    from "A Blessing of Bread" by Maggie Glezer

    Matzah is probably the oldest and most iconic of all Jewish breads. It is mentioned numerous times in the Bible, and not just in the context of Passover (although some later commentators assume that whenever it is mentioned, it is the time of Passover). The original matzah (matzah is singular, matzot is plural) was probably made from barley, but with wheat being the preferred grain; for centuries almost all matzot has been made from the best wheat flour carefully guarded since harvest. During Passover, observant Jews do not eat any grain or bread other than this unleavened flatbread, to connect in a tangible way with the Exodus.

    Unless you have access to Passover flour and high-temperature bread ovens, you can't make kosher-for-Passover matzot at home, but these very thin matzot are delicious as crackers for the rest of the year. Sifting the whole wheat flour is an extra step, but the resulting matzot have a sweeter and milder flavor than those made from un-sifted whole wheat.

    Matzah is never rolled out with any flour, so it's important to get the consistency of the dough just right so it rolls out easily: If the dough is too soft, it will stick; if it's too firm, it will resist extending. Most matzot must be docked, punctured, or pierced, but these are so thin they do not need it.

    Makes: Sixteen 9-inch (23-cm) matzot
    Recipe Synopsis: Mix the dough. Divide the dough and roll it into the thinnest circles possible. Bake the matzot for 5 to 10 minutes per batch.
    Time Required: About 1 hour
    INGREDIENTS (CLICK TO BUY)

    About 5 cups (23.6 ounces) coarsely ground whole wheat flour
    About 1 1/2 cups (12 ounces) water

    Please Note: Our whole wheat flour is not kosher for Passover.

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    PREPARATION

    Preheating the Oven
    Arrange the oven racks in the upper and lower third positions and preheat the oven to 450°F.
    Sifting the Flour
    Using a very fine mesh strainer, sift the flour into a large bowl; reserve the bran for another purpose. (This step can be skipped if you like, but you will need to add extra water to the dough.)
    Mixing the Dough
    Pour the water into the sifted flour and mix until a rough dough forms. Turn the dough out onto your work surface and knead until it is smooth, adding more flour or water as necessary to make a firm dough that can be easily stretched but is not at all sticky and does not stick to the kneading surface. Divide the dough into sixteen small balls.
    Rolling Out and Baking the Matzot
    Roll out and bake two to four matzot at a time, depending on the size of your baking sheets. Using no flour, roll out each ball with a heavy rolling pin into the thinnest possible circle, about 9 inches across. (If you cannot roll out the dough that then, be sure to pierce the dough all over with a fork.) Place each matzah (two if they will fit) on a baking sheet and bake for 5 to 10 minutes, or until it curls up at the edges and is browned and dry. Transfer to a rack to cool. Store the matzot in a large tin or airtight plastic bag.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Arrowhead Mills Whole Wheat Flour, Stone Ground - $3.59/ea
     2lb
     
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