Matzo from Scratch

Eighteen minutes is not a very long time at all.  If we timed from the minute the water hit the flour until they came out of the oven, we probably made 4 official matzohs.  But fortunately our seder guests won’t know the difference.

In reality our matzos aren’t kosher anyway because we don’t have a kosher kitchen.  However, it was fun to attempt to beat the clock.

We actually tried 2 recipes:  this one sent to me by my chef friend Brock and another one sent to us this week by our son Dan.  The biggest different in the two is the amount of fat.  I used goose schmaltz in the Brock recipe and my husband used olive oil in the other one. 



My husband approaches any task with great preparation.  True to form he had watched a video before starting his batch of matzos.  He dutifully followed the directions, cutting his dough into 12 little matzo chunks. 



And the end result was like the best flatbread you ever tasted.



Three batches later we ended up with enough matzos for each of our 16 guests to have a couple.  And just in case we run out, we have a box of institutional kosher-for-Passover matzos.