Matzah Crackers for Passover and Purim
๐ ๐ซ๐๐ถ๐ธ๐ ๐น๐๐ ๐ป๐๐
๐ ๐ถ๐๐น ๐๐๐๐ถ๐๐ ๐ถ๐๐น ๐ต๐๐๐ ๐ต๐๐ถ๐๐๐พ๐ป๐๐ ๐ต๐๐๐๐ ๐ถ๐๐น ๐ฅ๐๐๐๐๐ถ๐๐ ๐ผ๐ ๐ฏ๐ฝ๐ ๐ฒ๐๐๐๐น ~ ๐ผ๐๐ธ๐๐๐น๐พ๐๐ ๐๐ฝ๐ ๐ฟ๐พ๐๐๐๐ ๐ป๐๐๐๐ ๐๐ป ๐๐พ๐๐ถ๐ธ๐๐๐ ๐ต๐ ๐ฟ๐ถ๐๐๐๐ ๐๐ถ๐๐พ๐ ๐ฎ๐๐ท๐๐ ~ ๐ฌ๐ซ๐ฉ๐ฆ๐ซ๐ข ๐๐ฑ ๐
๐๐ฏ๐ซ๐ฐ ๐๐ซ๐ก ๐๐ฌ๐๐ฉ๐ข ๐๐ฌ๐ฌ๐จ๐ฐ๐ข๐ฉ๐ฉ๐ข๐ฏ๐ฐ ๐ท๐.๐ธ๐๐ ⭐️⭐️⭐️⭐️⭐️
Selection of reading for Purim
- I found this recipe on https://joybileefarm.com/ and will switch all organic ingredients for this recipe.
- Matzoh Crackers!
- 3 cups of all purpose, flour or bread machine flour
- 1/2 teaspoon celtic sea salt
- 3 tablespoons virgin olive oil
- 1 cup of water
- Instructions
- Preheat your oven to 5ooF. Have 3 baking sheets ready.
- Mix flour, salt, and oil. Add water and start your timer (optional).
- Make a thick dough. Knead briefly until dough is smooth and elastic. If you want them Kosher for Passover, you’ll want to keep going here, but if not, you can let the dough rest for 15 minutes before proceeding. This makes it easier to roll thinly.
- Divide into 16 balls, about the size of a walnut. Roll into thin 7 inch circles. They should be paper thin and you will see the color of the counter top peaking through the opaque dough, when they are thin enough.
- Place on ungreased baking sheet. Poke thoroughly with a fork, or rotary tool made for the purpose. Bake in 500F oven for 3 minutes. Flip and bake on the other side for about 2 minutes. Watch them carefully as they burn easily. You want the surface to blister, with speckles of brown on the blisters.
- Remove from heat and cool individually on a cooling rack. As you take each baking sheet out of the oven, put a fresh baking sheet in.
