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RECIPES
Easy Homemade Matza
Ingredients:
- 1 cup all-purpose flour (or whole wheat flour)
- 1/3 cup water (room temperature)
- Optional: a pinch of salt or olive oil for flavor
Instructions:
- Preheat oven to 475°F (245°C). Place a baking sheet inside to preheat as well.
- Mix the dough quickly by combining the flour and water in a bowl. Stir just until it forms a soft dough (no need to overmix). Add a tiny bit more flour if it's too sticky.
- Divide and roll out the dough into 2–4 small balls. Roll each one very thin (like a tortilla), about 1/8 inch or thinner. Use a fork to poke holes all over each piece to prevent puffing.
- Bake immediately. Place the matzas on the hot baking sheet and bake for about 2–3 minutes on each side, or until lightly browned and crisp. Watch closely—they cook fast!
- Cool and serve. Let them cool before storing. Enjoy with honey, jam, or as a reminder of Israel’s journey from Egypt.
The entire process from mixing to baking must be completed within 18 minutes
ISRAELI CRACKER RECIPES
Ingredients
- 1¼ cup whole wheat or spelt flour
- 1 teaspoon kosher salt
- 2 teaspoons Israel spice Za'atar
- ¼ cup hot water
- ¼ cup extra virgin olive oil, such as Colavita
Preparation
1. Preheat oven to 350°F.
2. In a large bowl combine flour, salt, and za’atar, mix well.
3. Add hot water and extra virgin olive oil and mix everything together until a nice soft dough forms.
4. Divide the dough into two pieces. Working with one piece at a time on a sheet of parchment paper, roll the dough to about 1/16 inch thick. It’s okay if the edges are not perfect and straight, just try and make it as even as possible.
5. Place each parchment paper with dough onto a sheet pan, cut with a pizza cutter or knife into 1¼-inch squares. Bake at 350°F for 10 to 15 minutes until the crackers are dry and crisp. Cool before breaking apart with your hands. Store in an airtight container.