Matza
4 servings
20 minutes
Matzo is an ancient symbol of Jewish cuisine, steeped in tradition and history. This thin, crispy bread is made without yeast, symbolizing the haste of the Jews' exodus from Egypt. Its light, airy texture pairs well with any fillings or can be enjoyed on its own, savoring its delicate floury note. Matzo is baked on a hot surface, giving it characteristic golden spots and a slightly smoky aroma. It is essential in the festive meal during Passover, reminding of resilience and freedom. The simplicity of ingredients—flour, water, and eggs—reveals the true essence of this dish: modesty and purity of taste that has accompanied Jewish families for centuries. Due to its versatility, matzo can serve as a base for many recipes, from soups to desserts while remaining an unchanged attribute of cultural heritage.
1
Knead the dough to a flaky state. The water for the dough should be ice-cold.
- Water: 250 ml
- Wheat flour: 0.5 kg
- Chicken egg: 4 pieces
2
Place on the board. Compact the dough with a schnitzel hammer (or another heavy object) until homogeneous.
3
Divide the dough into four parts and roll out to a thickness of 1.5–2 mm.
4
Make holes all over the surface with a fork and a special spiked roller.
5
Bake on a clean (oil-free) hot pan over an open flame (not in the oven).
6
On the readiness to judge by the yellowing of the matzah leaves and brown spots.