Tonight is the first night of Passover, so we are baking matzo (matzoh? matzah! I can never decide which spelling to use) this morning instead of challah (hallah!). Inspired by a sweet post on Gourmandistan, I took their advice and didn’t use their recipe, instead opting for one that Mark Bittman published in the NY Times a couple years ago. Already untraditional in its use of olive oil and salt, I took the glad-not-to-be-actually-fleeing-Egypt spirit one step further and sprinkled the tops of some with the outstanding fennel and nigella salt from SugarPill and others with a dukkah blend from World Spice.
The result? Truly delicious crackers.
The recipe admonishes you to roll the dough paper-thin. And when you say paper-thin, I say pasta roller. That did actually work quite well, but I will also share that the much thicker rounds that my three-year-old rolled out by herself were equally delicious and only marginally less crispy. So this is not a fussy dough. Enjoy yourself. And once you try these, you may decide to make them a year-round staple. I am already thinking of the dips I want to serve these with after Passover is over and I can avoid the spelling conundrum by simply calling them “flatbreads.”Homemade Olive Oil Matzo: Combine 2 c. flour, 1/2 tsp. salt, and 1/3 c. olive oil in the bowl of a food processor. With motor running, add 1/2 c. water and allow mixture to come together into a ball. (This didn’t happen for me using my dough blade, but it only took a few more seconds to knead the dough together, and I didn’t need any additional flour.) Divide dough into 12 pieces and roll out very thin, or into 6 pieces and run them through a pasta roller and then cut into crackers. Sprinkle with sea salt or other seasonings if desired. Prick all over with a fork and bake at 500 degrees on a pizza stone or cookie sheet. Watch closely; you want the matzo to be just puffed and golden brown (it burns quickly). On the hot pizza stone I baked the matzo for two minutes on the first side and one minute on the second side; on the cookie sheet it took a little longer.