Matzo – unleavened bread according to the recipe of Jewish cuisine, traditionally matzo is eaten one week a year – on Pesach. Since Jews cannot eat sour bread on Pesach, matzo must be cooked very quickly – in no more than 18 minutes, so that the matzo dough does not have time to ferment. Matzo is used by Jews to fulfill the commandment of eating matzo on the first day of Pesach, and instead of yeast bread on the other days of this holiday. Matzo is not only used as bread, on the basis of matzo and matzo meal (chopped matzo) they cook many dishes of Jewish cuisine.
- Wheat flour 500 g
- Water 250-300 g
Divide the dough into small pieces and roll out with a rolling pin. The thickness of the pellet is not more than 2-3 mm. Next, use a grooved rolling pin or an ordinary fork to make punctures along the entire surface of the tortilla.
Without wasting time, everything needs to be done very quickly, put matzoh in an oven preheated to 200-220°C (390-430°F) and bake for 10-12 minutes until browning. Ready matzo should be dry and brittle.