By Maria Merola
© Copyright Double Portion Inheritance, March 2004https://www.paypal.com/paypalme/DPIMinistries
Description: A delicious lightly sweet, slightly salty homemade unleavened bread. You can also use this dough to make homemade Matzah Pizza. Just add Tomato Sauce or Basil Pesto, grated cheeses and toppings, and then bake on a hot Pizza Stone or Pizza Pan at 375 degrees for 25-30 minutes, depending on how thick your crust is, and how many toppings you have on the Pizza.
Yield: 6 cookie sheets
¼ cup Extra-Virgin Olive Oil.
¼ cup Raw Unfiltered Honey.
*Hint: if you are on a low carb diet, you can substitute Stevia, Allulose, Erythritol (Swerve), or Monk Fruit Sweetener instead of honey.
2 teaspoons Pink Himalayan Salt.
3 Pasture-raised eggs.
1 ½ cups filtered water.
6 to 6 ½ cups bread flour or all-purpose flour.
*I like to use a blend of Ancient Grain flours, such as Einkorn, which is not hybridized, and naturally Gluten-Free, and Non-GMO.
Other flours I like to add to my blend are as follows: Millet, Sorghum, Spelt, Sprouted Oat Flour, Buckwheat, Ground Flax, and Psyllium Husk Powder for added fiber. See the flours I have purchased from Amazon at the links below.
You can also cut the carbs to this dough by making a blend of 50/50 Extra-Fine Almond Flour with equal parts of the other flours in a container or bowl. Then, measure the amount of blended flours according to the recipe.
*Example: I measure out 3 cups each of the Einkorn, Sprouted Oat Flour, and Buckwheat Flour. This will make 9 cups of flour. Then, add 1 cup of Psyllium Husk Powder, 1 cup of Ground Flax, 1 cup of Oat Fiber, and 6 cups of Almond Flour to make a blend of 50/50, so that the carbs will be cut in half. I recommend this Ultra-Fine Almond Flour:
Anthony's Organic Almond Flour, 1 lb, Blanched, Gluten Free, Non GMO, Keto Friendly, Extra Fine, Low Carb
*Here is an important tip:
I always end up using more flour than what this recipe calls for. 6-7 cups is more of a starting point. You will want to keep on adding flour until it no longer sticks to your hands while kneading it. I end up using about 10 cups of flour altogether, instead of 6 cups. Just keep on adding flour until the dough no longer sticks to your hands, and it rolls off your skin. If more water is needed, you can add more water until you achieve the right consistency of dough.
1.) In a large mixing bowl, combine the oil, honey, salt, eggs, and water. Stir until well-mixed. Stir in about 4 cups of the flour, then add more flour as needed and knead into a fairly stiff dough.
2.) Divide dough into 3 pieces. On a lightly floured surface, roll each piece into a large rectangle. You can make your matzah as thin or as thick as you wish; we like ours rolled fairly thin (not thicker than pie crust, for example).
3.) Cut rolled dough into squares. (I use a pizza cutter for this.) Place squares onto lightly greased baking sheets. Prick with a fork. Sprinkle with salt if desired.
*Tip: I like to brush mine with Olive Oil, fresh Rosemary, freshly crushed garlic, and grated Asiago cheese.
4.) Bake in a preheated 375-degree oven. For thin matzah, bake 10-11 minutes. For medium matzah, 13-14 minutes. For thick matzah, bake 15- 20 minutes or until done. Matzah should be very lightly browned on top. Over-baked matzah will be hard and not very good, so be careful to not bake too long!
5.) Removed baked matzah from baking sheet and place on wire rack to cool, covered with a clean towel. Store in an airtight container or bag.
*Tip: I place my dough on Parchment paper, and then with a Pizza Peel, I slide it onto a hot Pizza Stone. This makes the matzah crunchy on the outside and chewy and soft on the inside.
*Additional Notes: If you have a bread machine, you can use the dough cycle for this step. Just place ingredients in machine in order listed and allow it to knead until a smooth dough has formed.
Remove dough from machine (before “rising time” has started) and proceed with step 2.