So I finally got around to playing with matzoh recipes. Some came out great. Some were embarrassingly bad.
Take the coconut flour version I tried to invent. That coconut flour was the thirstiest creature in my kitchen, I just kept adding water and more water and it just wouldn’t matzoh for me. That sucker is expensive too. Now I have a bag of watered down coconut flour. A google search on what to do with it didn’t help.
So I went back to boring old whole wheat and added some lemon juice, zest and my alltime favorite spice sumac to jazz it up a bit.
Using a star of David cutter was a last minute inspired idea. Those big matzoah squares are fun to eat but there is something to be said for this almost bite size portion as well.
This matzoh was flavorful and fun and most of all easy to make.
Ingredients:
- 2 cups whole wheat flour
- 3/4 cup water
- 1/4 cup fresh squeezed lemon juice
- 2 tablespoons lemon flavored olive oil
- 2 tablespoons lemon zest
- 2 tablespoons ground sumac
- 1 teaspoon kosher salt
Directions:
- Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper.
- Combine the flour, water, juice and oil in a bowl. You can use a wooden spoon. I used my hands.
- Mix in the zest, sumac and salt.
- Roll out the matzoh dough onto a floured surface. Try to get it as thin as you can.
- If you are using a cutter, cut out shapes or cut the dough in pieces in whatever shapes you like.
- Lay them on the baking sheet and poke holes all over each piece.
- Bake until crisp. This should only take a few minutes so be vigilant.
