When Matzah is Good

According to Max, 6 years old, matzah tastes like a cracker. Sydney, 10 years old, is a bit more dramatic – and perhaps correct – that matzah tastes like “wet paper put out to dry.” It’s true, most commercial matzah is about as tasty as the cardboard box it comes in.

Making matzah with our kids has to improve the “bread that tastes like the baker failed” (Ada, 10 years old), in at least it is a fun activity and we get to talk about Jewish experiences.  

Below we’ve got a quick recipe. It has to be quick, because Jewish law tells us that we have only 18 minutes from the time the flour is first mixed with water to get it cooked.

In addition to the 18 minutes rule, finding the right flour is difficult. Most grains are off-limits during Passover, so where do the companies that make matzah get their grains? I did not find whether Kosher flour is available. If you are o.k. following the 18-minute rule, then here is a fun recipe to make with your kids:

Homemade Matzah

2 cups flour
1 cup water

Pre-heat the oven to 475°. Have ready baking sheets lined with parchment, a rolling pin, and forks nearby.

Set a timer for 18 minutes. Start the timer, pour the water, about 1 tablespoon at a time, into the flour. Combine and knead until the dough comes together into a smooth ball, 1-2 minutes. If the dough sticks to your hands or the counter, add flour a teaspoon at a time until it is no longer sticky.

Cut the dough into 4-5 pieces and sprinkle the counter with flour. Working with one piece at a time, roll out the dough thinly. Transfer to a baking sheet and prick it all over, 25 times or more, to prevent the dough from puffing. Bake until crisp, 3-4 minutes.

While the first batch is baking, prepare the second batch. Continue baking until your 18 minutes are up.

The JCC’s team of young cooks recommend Nutella, butter and jelly, eggs, chocolate, and salmon as matzah toppings. One of our intrepid young cooks even came up with sour cream and caviar. However, you make it, enjoy and Happy Passover!