I got the call for a “bread article” last week….there is a certain amount of irony when you get the call for a ‘bread article’ as you are busy trying to get all the leaven out of your house for Passover! I love my breads. Homemade bread is a staple at our homestead! Challah, dinner rolls, biscuits…oh MY. However, last week it was all about getting the leaven out and preparing to bake matzah! So I thought I’d share my family’s favorite Matzah recipe!
Leavening is a metaphor for sin; examining ourselves, addressing and getting rid of any sin or pride (leavening=”puffed up”) in our lives during this time of year! Matzah has many ties to the life of our Messiah. He was, of course, sinless; matzah is without leaven. He was whipped and pierced for us, matzah is striped and pierced. We are so blessed to celebrate Passover–just like He did!
Here is the recipe (makes about 2 baking sheets worth of matzah):
3 Cups flour (I use Wheat Montana Prairie Gold Kosher Flour
1/2 to 3/4 Cup wate
3/4 Cup Olive Oil
pinch of sea salt (optional, but makes the matzah taste much better!)
I get out everything I’ll need: bowl, mixing spoon, ingredients, lightly greased baking sheets (or aluminum foil), rolling pin, and forks. We set the timer for 18 minutes and mix roll and bake — we want to get it done before any natural leavening process takes place! Preheat your oven to 475F.
I put all my ingredients in the bowl, mix and knead until the dough is soft (add a little more flour and / or olive oil as needed). Tear off hunks of dough and form balls, then roll out into thin sheets. Prick and stripe the dough lightly with a fork. Sprinkle with some sea salt. Bake 5-7 minutes, until golden. This matzah is not cracker crisp, it is more soft, like a pita bread. The olive oil is the secret!