Re: [Cz-L] Matzo

I made matzo one year when I lived in the country (a time when I had
chickens and made preserves for the winter) - as I remember all you need is
flour, water and salt - though you can make it without salt too. The trick
is to make a rollable dough quickly (before it has a chance to start
fermenting) - flatten sheets of it with a rolling pin, prick it with a
fork, and bake until slightly browned. I was never sure if I did it all
quickly enough, the sheets were irregularly shaped and as matzo goes tasted
pretty good. I used organic WW flour.

Happy Passover to all

Sylvia

On Mon, Mar 25, 2013 at 8:00 AM, andy halmay <andy_venivici_at_yahoo.com>wrote:

> Happy Passover, everybody!
>
> With all the exchange of Schmettentorte recipes my mouth began to water
> but then my thoughts drifted to something more timely and relevant, namely
> matzo.
>
> Yesterday I was in our biggest supermarket and looked for Matzo. At home
> I recall it came in large, uneven sheets, often wrapped in linen. Here it
> comes in little boxes, uniformly cut - and I get the impression that each
> year these boxes get smaller. They had egg-matzo and whole wheat matzo and
> if I had looked hard I might have found rice matzo and cornmeal matzo or
> quinoa matzo and other mishigaz.
>
> And then it struck me, since they made it in the desert without electric
> or gas ovens and nice kitchen counters, it shouldn't be too difficult to
> make it ourselves - a "P.P." - a Passover project. So do any of you have
> a recipe for matzo or should I go to ask Google which has answers for
> everything.
>
> Andy Halmay
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Received on 2013-03-25 08:45:19