Matzoh
The week of Passover is not far (a fortnight to be precise) and I just cannot bring myself to eat pre-packaged matzoh. To me they taste like stale crackers. I don’t care how virtuous these unleavened breads are, its bland quality has no place at my table.
So out of respect for tradition and religion, I thought baking my own would be a tastier compromise. I must admit I only intended to bake matzoh as a “better” option, to the store bought version. And how wrong was I? The homemade version is good. In fact very good, and that is why I am presenting it here.
I have given them my own touch by including rosemary, and finely chopped black olive to lift the flavour. I think these a tastier alternative to bruschetta (which I hate) and would be perfect to serve with drinks, before a dinner. Or with cheese after a meal (minus the rosemary and olives)
I do not use Passover flour, as I don’t follow the Laws of Kashrut. But instead I use my favorite Italian Tipo 00 flour. Be sure to use a robust and peppery olive oil, it will do wonders for the overall flavours.
Ingredients
150g Tipo 00 flour, plus extra
50ml extra virgin olive oil, plus extra
75ml water
Pinch of sea salt, plus extra
Fresh black pepper
6 black olives, stones removed and chopped very finely (optional)
1 tsp finely chopped rosemary
Method
Preheat the oven to 200c.
Measure your water into a jug and add the oil.
Place the flour into a bowl, with a pinch of salt, pepper, rosemary and optional olives.
Add the water and oil and combine everything-I use a wooden spoon. It should come together almost immediately.
Now place the dough on a floured bench and knead very, very lightly for about 30 seconds. Add a little flour if it is sticky.
Roll out into a free form shape about 25cm in diameter.
Place on a greased baking sheet and stab with a fork, all over the surface.
Drizzle generously with olive oil and sprinkle with sea salt crystals.
Bake for about 20 minutes until golden around the edges and crispy.
Allow to cool a little and eat while still warm.
Serves 2 as a snack, with a glass of wine of course.
So out of respect for tradition and religion, I thought baking my own would be a tastier compromise. I must admit I only intended to bake matzoh as a “better” option, to the store bought version. And how wrong was I? The homemade version is good. In fact very good, and that is why I am presenting it here.
I have given them my own touch by including rosemary, and finely chopped black olive to lift the flavour. I think these a tastier alternative to bruschetta (which I hate) and would be perfect to serve with drinks, before a dinner. Or with cheese after a meal (minus the rosemary and olives)
I do not use Passover flour, as I don’t follow the Laws of Kashrut. But instead I use my favorite Italian Tipo 00 flour. Be sure to use a robust and peppery olive oil, it will do wonders for the overall flavours.
Ingredients150g Tipo 00 flour, plus extra
50ml extra virgin olive oil, plus extra
75ml water
Pinch of sea salt, plus extra
Fresh black pepper
6 black olives, stones removed and chopped very finely (optional)
1 tsp finely chopped rosemary
Method
Preheat the oven to 200c.
Measure your water into a jug and add the oil.
Place the flour into a bowl, with a pinch of salt, pepper, rosemary and optional olives.
Add the water and oil and combine everything-I use a wooden spoon. It should come together almost immediately.
Now place the dough on a floured bench and knead very, very lightly for about 30 seconds. Add a little flour if it is sticky.
Roll out into a free form shape about 25cm in diameter.
Place on a greased baking sheet and stab with a fork, all over the surface.
Drizzle generously with olive oil and sprinkle with sea salt crystals.
Bake for about 20 minutes until golden around the edges and crispy.
Allow to cool a little and eat while still warm.
Serves 2 as a snack, with a glass of wine of course.
