Matzoh is unleavened bread eaten during Passover which commemorates the exodus of the Jewish people from Egypt. It is said that they left in such haste that their bread did not have time to rise, resulting in a flat bread type product that we now know as matzoh.
At Passover it is customary to eat matzoh that is only made of flour and water. Growing up in New York, Passover Matzos came in two varieties – plain matzoh and egg matzoh. I have always preferred egg matzoh because they made for a more flavorful based for the butter and salt I spread on them.
This year instead of buying egg matzoh I decided to try and make my own matzoh having found a recipe in Joan Nathan’s Jewish Holiday Kitchen. The downside was that the recipe is for plain matzoh, the boring bland kind of matzoh I never liked. So I decided to alter the recipe by adding herbs and spices. While this recipe wouldn’t be appropriate for the Sedar, there’s no reason not to make it during the rest of the holiday.
The basic Recipe:
3 cups of unbleached, unsifted white flour
1 cup of water
1- Preheat the oven to 550 degrees.
2- Slowly add the water to the flour and knead the dough until its firm, slowly adding in the herbs and spices of your choice (suggestions below). Take a handful of dough and roll it out as thin as possible in the shape of your choice. Prick one side with a fork.
3- Place on a cookie sheet and put in the oven for 6 minutes, or until it begins to brown. Turn over and brown the second side (approx. 2 min.)
Everything Matzos – add in sesame seeds, poppy seeds, kosher salt and pepper
Herbal Matzos – add in rosemary, sage and thyme
French Herbal Matzos – add in herbs de Provence
Asian Matzos – add 5 spice powder
The herbs and spices add nice flavor to an otherwise bland “cracker”, and when slightly warm and topped with butter, they’re down right yummy.