Homemade Whole Wheat Matzoh Bread

It's Passover time.... almost Easter! This is a fantastic activity to do with the kids- quick, easy, delicious, AND it involves a rolling pin.  (What kid doesn't love a rolling pin?)  We make homemade Matzoh once a year and I like to tell my kids the story of Passover while we're rolling out the dough.  My 5 year old has now named this "Pharaoh Bread."

Whole Wheat Matzoh Bread
(from Mark Bittman)
((Printable Version))

Ingredients:
2 cups flour (I used half white and half whole wheat, all white would be fine)
1/2 teaspoon kosher salt
1/2 cup water
1/3 cup extra virgin olive oil

Directions:
1. Preheat your oven to 500F.

2. Place the flour and salt in a food processor.  In a small bowl, whisk the water and olive oil together until emulsified.  Turn on the food processor and pour the emulsified liquid into the food processor in a steady stream.

3. When the dough sticks together, form it into a ball with your hands.

4. Flatten it our a little and cut it into 12 equal pieces and roll each of these into a ball.

5. On a lightly floured surface, roll the balls out as thin as you can get them with a rolling pin.  (This dough is one of the easiest to roll- so don't be intimidated.)

6. Sprinkle with a tiny bit of kosher salt and give it one more light roll to make sure the salt won't fall off.

7. I can fit 2 of these rolled out at a time on an over-sized cookie sheet pan.  Place the pan in the oven and bake the bread for 2 minutes.  Flip the bread over and bake for an additional 1 to 2 minutes.  Allow to cool on a cooling rack and the bread will continue to "crisp up".

8. Store in an airtight container.  But this Matzoh is so light, thin, crisp, and delicious- it won't be around long enough to store.

Linked to: Recipe Lion

Featured on: TasteSpotting