Ingredients
The following ingredients have 8 Servings
- 2 cups (10 oz./315 g) all-purpose flour, plus more for dusting
- 1/2 tsp. salt
- 3/4 cup (6 fl. oz./185 ml) water, plus more as needed
Instruction
- Preheat an oven to 500°F (260°C).
- In the bowl of an electric mixer fitted with the dough hook, combine the flour and salt and beat on medium speed for 1 minute. With the mixer running, add the 3/4 cup (6 fl. oz./185 ml) water a little at a time, beating until the mixture reaches the consistency of a pizza dough and adding more water as needed. When the desired consistency is reached, continue beating on medium speed for 3 minutes more. Immediately shape the dough into 16 balls; do not allow it to rest.
- On a floured work surface, roll out the dough balls about 1/8 inch (3 mm) thick and arrange the dough in a single layer on baking sheets. Bake until the matzo is lightly browned and crispy, 3 to 5 minutes. Makes 16 pieces; serves 8.
- Recipe courtesy of Chef Michael Solomonov, Zahav, Philadelphia
