(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Not Kosher. Demonstration purposes only. But seriously, this is great stuff and easy to do. You can also use half spelt Passover matzoh is made from wheat grown in special fields, processed by special mills and the dough must not rise for more than 18 minutes. More than 18 minutes would encourage natural fermentation. Thus, this version is not appropriate for a Passover seder. Still, it is rustic, historic and fun.
2 cups all-purpose flour
1 cup whole wheat flour
Water as required
Preheat oven to 450 F. Line two large baking sheets with parchment paper.
Mix flours and add water until you have a soft, kneadable dough. Knead about 5 minutes. Let dough rest a couple of minutes.
Break off egg-sized portions of dough. Stretch as thinly as you can before rolling into thin, oval slabs. Prick each slab with a fork or pastry docker. Place on baking sheet and as soon as sheet is filled with matzohs, place in oven. Bake until crisp and buckled - about 3 minutes. Cool before serving.
© This is a Marcy Goldman/BetterBaking.com original recipe
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