There are some people who don’t enjoy eating store-bought “cardboard matzah” for a WHOLE WEEK! One time a girl asked (at the end of the week) if I had survived the matzah! Survived?!?! Are you serious?
For us, the week of Unleavened Bread is a treat! We make yummy foods and eat special treats! Yes, we want to remember the pain and grief endured by the children of Israel in slavery … but we should also celebrate the victory and freedom they and we receive through our Savior.
We have made this matzah recipe for years and it is REALLY good. It is simple to make and tasty to eat. You can make it thick and soft or thin and crispy. Eat it with hummus, charoset, peanut butter and jelly or honey, cheese spread, tuna or egg salad, dip it in soup or fry a slice with an egg!
Whole Wheat Matzah
Makes 2 or 3 cookie sheets (see below).
4 c. whole wheat flour
1 t. salt
1/3 c. olive oil or melted butter
3 T. honey
1 1/4 c. very hot water
Stir all of the ingredients together. Knead briefly and form into a ball. Split dough in half and roll onto well greased cookie sheets. Bake at 350°F for 10-15 minutes or until done … the longer it cooks the crispier it will get.
For crispy AND soft matzah: Split dough with one “half” a little larger than the other (the picture is a slightly drastic).
Split the larger piece in half again and roll out the three lumps on cookie sheets. Slice the dough into pieces.
Bake at 350° F for 10-12 minutes for the thicker matzah and 12-18 minutes for the thin pans.
Variations: just about unlimited! Try adding spices or herbs like onion powder, garlic powder, paparika, dill, oregano, basil … just see what you like. If you are one of those people who like thick matzah, try adjusting your pan size or the recipe (5 cups of flour and 1 1/2 cups of water for example). We have made this recipe for years and rarely is it made exactly the same way. Just have a good attitude, use common sense and enjoy yourself!
Did it not turn out how you like it?
- If the dough is too dry – add more hot water
- If the dough is too sticky – add more flour
- If it is hard to roll out – use a rolling pin and add less flour next time
- If the matzah is too tough/chewy – add more oil, less flour or cook for a different time
- If the matzah is too soft – cook a little longer
- If the matzah is too hard – cook less
- If the matzah is too thick – roll out thinner
- If the matzah is too thin – roll out on a smaller pan
- If the matzah is burnt – throw out and start again 🙂
You can do so much with matzah (matzo or matza). How do you eat it? What is your favorite recipe?