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.” Continue reading Homemade Matzo with Olive Oil (click for recipe)