Thursday, April 4, 2013

Green Herb Matzah

Our family is Christian and we celebrate the death and resurrection of Jesus, which occurs during Passover. While we do not partake in a traditional Seder or Passover meal, we do cut out as much leavened bread as possible. We fast on Good Friday and have a feast on Sunday. Due to Berkeley's work schedule with SnowBowl, our celebrations were skewed slightly. As I mentioned in this post, we had an altered Seder like night meal on Saturday that included these Matzah crackers.

Green Herb Matzah (not Kosher)
4 12inch rounds
  • 2 cups whole wheat flour
  • 2/3 c. water
  • 1/3 c. olive oil
  • 2 Tbsp mixed green herbs (I used a mix with parsley, rosemary, oregano, and basil)
  • 1 tsp salt
  1. Preheat oven to 400*F. Place flour in a bowl and gradually add the water and until dough is just formed. It should be pliable but not sticky. 
  2. Add salt and herbs. Knead dough gently (10-15 times), adding more flour while kneading as needed. 
  3. Divide the dough into four pieces, and roll out each piece on a sheet of waxed paper. Roll out until roughly 1/8 inch thick. Prick the bread with a fork; then peel off the paper, placing on cookie sheets. Bake bread at 400*F until crisp but not brown (approximately 8-10 minutes).
Note: The photo above, the crackers were not rolled out enough. They were still soft, with no crisp. If you are looking for something close to what you get from the box you really need to roll the dough to an 1/8th of an inch. 

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