Recipes for Unleavened Bread for Passover

[Maisie]

I was hoping someone might have a recipe for me to make unleavened bread for Passover. I haven't made it before and am hoping its easy and straightforward

Thank you!

 

[smitcompton]

Hi Maisie,

I guess you want to bake the bread yourself. I don't have a recipe. But you could buy matza crackers in the grocery store. It is unleavened and I actually like them. They are like a big saltine cracker without the salt.


Annette

 

[Maisie]

That would be good. Thanks Annette. I will have a look for them. Not sure if we will have them here but its worth a look. My closest big supermarket only has one aisle for 'world foods'.

 

[AGBF]

That would be good. Thanks Annette. I will have a look for them. Not sure if we will have them here but its worth a look. My closest big supermarket only has one aisle for 'world foods'.

I finally opened this thread. I had been looking for interesting Irish soda bread recipes, so this thread hadn't particularly interested me, but now you have my attention! What do you mean you can't find matzoh? Of course there must be some in a grocery store near you! You're in the UK! Having said that, I'll look on-line for a recipe. I'm sure they're very easy. I have also found some fabulous recipes for Irish soda bread when you want to make leavened bread!

Deb/AGBF

 

[AGBF]

This recipe is from, "The New York Times". It was published March 19, 2010.

Olive Oil Matzo

Time: 30 minutes

2 cups flour

1/2 teaspoon salt

1/3 cup olive oil

Sea salt, optional.


1. Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)

2. Cut dough into 12 small balls — this is easiest if you cut the ball in half, then half again, then into thirds — and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.

3. Put dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on breads — they can burn very quickly. 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.

Yield: 12 servings.

Deb/AGBF

 

[Haven]

When I was a child, we used to make matza in synagogue every year. I have to tell you: It never tasted any better than the store bought variety.

I'd share a recipe, but the only thing I remember is the part right before we put it into the oven where we got to stab it repeatedly with forks. The highlight, to be sure.

My current recipe is to go the grocery store, and buy some boxes. I always have WAAAAAY too many other things to prepare to think about making matza. I say put your energy into the food the people are going to enjoy eating, ya know?

 

[Maisie]

That would be good. Thanks Annette. I will have a look for them. Not sure if we will have them here but its worth a look. My closest big supermarket only has one aisle for 'world foods'.

I finally opened this thread. I had been looking for interesting Irish soda bread recipes, so this thread hadn't particularly interested me, but now you have my attention! What do you mean you can't find matzoh? Of course there must be some in a grocery store near you! You're in the UK! Having said that, I'll look on-line for a recipe. I'm sure they're very easy. I have also found some fabulous recipes for Irish soda bread when you want to make leavened bread!

Deb/AGBF

The nearest big town to me (I live in the countryside) has a very large Indian and Polish community. So the supermarket have an aisle which is full of foods that they like. We don't seem to have a large Jewish population so maybe thats why there aren't lots of Jewish products.

I did manage to find the Matzo crackers though. I would like to try and make the bread myself too so thank you for that recipe

 

[Maisie]

When I was a child, we used to make matza in synagogue every year. I have to tell you: It never tasted any better than the store bought variety.

I'd share a recipe, but the only thing I remember is the part right before we put it into the oven where we got to stab it repeatedly with forks. The highlight, to be sure.

My current recipe is to go the grocery store, and buy some boxes. I always have WAAAAAY too many other things to prepare to think about making matza. I say put your energy into the food the people are going to enjoy eating, ya know?

I'm sure my kids are going to enjoy the stabbing part too! I will have a go at making it but will have some from the store just in case it doesn't work out (which is the most likely scenario!)

 

[Haven]

I bet you guys are going to have a blast, Maisie!

You're making me want to make some matza with my niece and nephew . . . I could use some stress relief, and stabbing things with a fork seems like it could help!

Have fun!

 

[Maisie]

I bet you guys are going to have a blast, Maisie!

You're making me want to make some matza with my niece and nephew . . . I could use some stress relief, and stabbing things with a fork seems like it could help!

Have fun!

Thank you! I will let you know how I get on!

 

[VapidLapid]

My favorite unleavened bread is shortbread.

 

[Maisie]

My favorite unleavened bread is shortbread.

Well if it all goes wrong and my unleavened bread is yukky I will eat some shortbread to cheer myself up.

 

[Imdanny]

I never thought about this! My father's family always got matzah (sp?) from a box.

 

[AGBF]

I never thought about this! My father's family always got matzah (sp?) from a box.

I'm a grammar and spelling geek (as is Haven). I don't think it matters how one spells "matzoh" in English (or French or Dutch or any other language using our alphabet), since it is a Hebrew word. I do agree with Haven that unless one has children anxious to experience sticking a fork into matzoh, there are better things to do to prepare for Passover. I am not Jewish, so I am not an expert, but I am in a mixed cultural family and we always celebrated both Passover and Easter. My daughter (under the tutelage of her aunt) learned to make charoseth (the "mortar" of apples, nuts and raisins used to hold bricks together). That was a lot more fun and was eaten with a lot more enjoyment than was the matzoh!

Deb/AGBF

 

[Haven]

Mmmmm, shortbread.

Deb--I LOVE charoset. My mom always makes a giant extra bowl of charoset for me. Which I usually eat in entirety the day after I get it. She makes two kinds, and I love the wet one. The dry one is so not even worth the effort.

 

[AGBF]

Deb--I LOVE charoset. My mom always makes a giant extra bowl of charoset for me. Which I usually eat in entirety the day after I get it. She makes two kinds, and I love the wet one. The dry one is so not even worth the effort.

Haven, I hear you! I could go for a thread just on charoseth recipes!* Some of the ones I have tasted are pure heaven! And those are just the Ashkenaze nuts and dates recipes, it is not even counting the "exotic" ones made by Italian, Iraqi, and other various Sephardic Jews which one can find in recipe books, on the 'net, or at seders at the homes of friends if one is lucky enough to have foreign connections!

Deb


*Until somebody starts one, here is a link to two recipes for charoseth, one the chunky apple version of the West, one the simmered date or fig version of the Middle East!

http://journezine.org/Default.aspx?tabid=1599