Homemade matzo is very simple to make. I make this each year for our Passover dinner.
To begin, preheat your oven to 450 degrees.
You’ll need 4 kinds of flour. A half cup of whole wheat flour – I whipped out my to grind some fresh.
You’ll also need a half cup each of spelt flour and oat flour and a full cup of all-purpose flour. Combine these in a food processor, and give them a pulse to mix them.
With the processor going, drizzle in a cup of cold water. When it comes together into a soft dough, turn it out onto a floured surface.
Form the dough into a ball and cut it in half.
Cut each half into 6 equally sized portions.
Roll each portion into a ball.
Take a ball and roll it out very thin, and then poke it all over with a fork.
Bake these on a cookie sheet that is lined with parchment paper or a silpat. You’ll need to do these in batches, as they will not all fit on your cookie sheet.
Bake them for 12 minutes, turning the pans around half way through. When they are done baking, cool them completely on a rack.
Repeat with the remaining dough balls.
- ½ c whole wheat flour
- ½ c spelt flour
- ½ c oat flour
- 1 c all-purpose flour
- 1 c water
- To begin, preheat your oven to 450 degrees.
- In a food processor, combine the flours. With the processor running, slowly drizzle the water into the mixture until it forms a soft dough. Turn the dough out onto a floured surfaces and form it into a ball. Cut the ball into 12 equally sized pieces. Roll the portions into 12 balls.
- Take a ball, and roll it out very thin. Poke it all over with a fork, and place it on a cookie sheet that has been line with parchment paper or a silpat. Repeat with several more balls.
- You will need to work in batches, as they will not all fit at the same time.
- Bake for 12 minutes, turning the pan around halfway through. Cool completely on a rack.
- Repeat with the remaining balls of dough.
This week the Sunday Supper contributors have lots of other goodies to share with you as well. Check them out!
- Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
- Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
- Fresh Blueberries Hot Cross Buns from My Cute Bride
- Hot Cross Cinnamon Buns from girlichef
- Jamaican Easter Spice Bun from The Lovely Pantry
- Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
- Portuguese Easter Bread | Folar de Pascoa from Family Foodie
- Resurrection Rolls from Neighbor Food
- Asparagus, Brie & Ham Crostini from Daily Dish Recipes
- French Gratin Potatoes (Dauphinoise) from Simply Gourmet
- Lemon Glazed Carrots from Curious Cuisiniere
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- Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen
- Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
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- Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
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- Easter Cookies: Carrots in Dirt from The Urban Mrs
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- Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
- Painted Sugar Cookies from Ruffles and Truffles
- Strawberry Bundt Cake from Basic N Delicious
- Homemade Matzo from The Foodie Army Wife
- Mock Gefilte Fishfrom Fast Food to Fresh Food
- Charoset from The Little Ferraro Kitchen
- Flourless Chocolate Torte from Girl in the Little Red Kitchen
- How To Color Easter Eggs Naturally from Shockingly Delicious
- Moroccan Haroset from MarocMama
- Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom
Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog
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