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Olive Oil Matzo

Ingredients:

½ tsp salt

1 cup white flour

1 cup whole wheat flour

1/3 cup olive oil

½ cup water

Sea slat flakes, rosemary, everything shaker-seasoning

Step-by-step Instructions:

  1. Preheat oven to 500 degrees. Combine flour, salt and olive oil in a food processor. Whisk together olive oil and water, and add to food processor. Pulse the food processor until dough forms a firm ball. You may need to use a spatula to mix some of the dough that sticks to the bottom of bowl. Continue pulsing until the dough becomes a non-sticky ball.
  2. Cut dough into 12 small balls — this is easiest if you cut the ball in half, then half again, then into thirds. Flatten each into a 3- to 4-inch patty. Roll out on a well-floured surface into a 6- to 8-inch circle. If you would like to sprinkle different toppings onto the matzo, this would be the time to do it, so you can roll the seasonings into the dough. I used flake sea salt on some, dried rosemary on others, and a shaker called “Everything but the Bagel” (from trader Joe’s) that has sesame seeds, poppy seeds, salt, garlic and onions in it, on the last few. The shapes can be irregular, but dough should be so thin you can almost see through it.
  3. Put dough on ungreased cookie sheets, lined with parchment paper. Bake for about 2 to 3 minutes, making sure they do not burn. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.

Olive Oil Matzo
Author: 
Recipe type: Bread, Traditional
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ tsp salt
  • 1 cup white flour
  • 1 cup whole wheat flour
  • ⅓ cup olive oil
  • ½ cup water
  • Sea slat flakes, rosemary, everything shaker-seasoning
Instructions
  1. Preheat oven to 500 degrees. Combine flour, salt and olive oil in a food processor. Whisk together olive oil and water, and add to food processor. Pulse the food processor until dough forms a firm ball. You may need to use a spatula to mix some of the dough that sticks to the bottom of bowl. Continue pulsing until the dough becomes a non-sticky ball.
  2. Cut dough into 12 small balls — this is easiest if you cut the ball in half, then half again, then into thirds. Flatten each into a 3- to 4-inch patty. Roll out on a well-floured surface into a 6- to 8-inch circle. If you would like to sprinkle different toppings onto the matzo, this would be the time to do it, so you can roll the seasonings into the dough. I used flake sea salt on some, dried rosemary on others, and a shaker called “Everything but the Bagel” (from trader Joe’s) that has sesame seeds, poppy seeds, salt, garlic and onions in it, on the last few. The shapes can be irregular, but dough should be so thin you can almost see through it.
  3. Put dough on ungreased cookie sheets, lined with parchment paper. Bake for about 2 to 3 minutes, making sure they do not burn. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.

 

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