Whole Wheat Matzoh Bread
(from Mark Bittman)
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
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