LOCATION: Recipes >> Breads Quick >> Matzo
|
 |
|
Matzo
|
|
|
|
Matzo
water baker's flour
Pour the flour into a bowl, and add water while stirring. Stop
before all the water is absorbed.
Knead the dough; you want it to end up very stiff. Once all the
flour has absorbed water and you're left with a smooth ball of
dough, roll it out thinly - the thinner the better - and prick it
all over with a fork. Place immediately into a very hot oven,
preferably on a pizza stone. Take it out as soon as they're cooked
through - this will only be a few minutes.
That's it.
Now you know why it's called "the bread of affliction".
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
