This recipe guides you through the process of making delicious homemade matzo. The bread is soft, chewy, and perfect for a variety of meals. With just a few basic ingredients and simple steps, you can create tasty matzos that are perfect for sandwiches, wraps, or as an accompaniment to your favorite dishes.
Preparation time:
Preparation time: 20 minutes
Resting time: 1 hour 30 minutes (full fermentation)
Cooking time: 5-7 minutes per piadina
Total time: 2 hours 5 minutes
Ingredients:
Warm water: 500 ml
Dry yeast: 1 sachet (10 g)
Sugar: 1 tablespoon
Flour: 600-650 g
Salt: 1 teaspoon
Olive oil: 2 tablespoons
Corn flour: for dusting
Instructions:
Activate the yeast:
In a large bowl, combine 500ml warm water, 1 sachet of dried yeast and 1 tablespoon of sugar. Stir until the yeast is completely dissolved. Leave to stand for 5-10 minutes until the mixture becomes frothy.
Make the dough:
Gradually add 600-650g flour and 1 teaspoon salt to the yeast mixture, stirring constantly. The dough should be soft and slightly sticky. Use your hands, wetting them if necessary, to stretch and work the dough until it forms a smooth, cohesive ball.
First fermentation:
Cover the dough with a damp cloth and leave to ferment at room temperature (about 30°C) for 25 minutes.
Degassing and folding:
After the first fermentation, lubricate your hands with a little oil, gently fold the dough inwards and press to release the gas. Cover and leave to rest for a further 20 minutes.
Second fermentation:
Repeat the folding process, then let the dough ferment again for 10 minutes.
Final fermentation:
Fold the dough one last time and let it ferment for another hour. This is the ideal fermentation time for the dough, which ensures a light and airy texture.
Divide and shape:
Dust your work surface with flour. Divide the dough into 4 equal pieces and roll each piece into a ball. Let rest for 5 minutes. Shape the flatbreads:
Using your hands, press and flatten each ball of dough, then gently stretch it into a larger flatbread shape. Sprinkle the surface with cornmeal for added texture.
Add olive oil:
Pour 2 tablespoons of olive oil over the dough, pressing with your fingertips to help distribute the oil evenly and create dimples.
Bake:
Preheat the oven to high. Place the flatbreads on a baking sheet and bake each flatbread for 5-7 minutes, until golden brown and puffed up.
Cool:
Once baked, wrap the flatbreads in a clean cloth to keep them soft while they cool.
Serving Suggestion:
Serve warm with hummus or your favorite dip.
Use as a base for pizzas, adding toppings before baking.
Slice and top with grilled meats, vegetables or falafel for a delicious wrap.
Enjoy with a slather of butter, garlic or herbs for an easy side dish.
Cooking Tips:
Make sure the water is warm, not hot, to properly activate the yeast. Work in the flour to prevent sticking as you shape the dough.
Keep an eye on the oven, as matzos cook quickly at high temperatures.
If the dough is too sticky, add a little more flour, but avoid making it too dry.
Nutritional benefits:
Flour: Provides carbohydrates, which are essential for energy.
Yeast: Adds a boost of B vitamins.
Olive oil: Rich in healthy monounsaturated fats.
Cornmeal: Adds fiber and a crunchy texture to the flatbread.
Dietary Information:Vegetarian: YesVegan: YesDairy-Free: YesNut-Free: YesNutritional Information (per serving):(Assuming 4 flatbreads)
Calories: 250 kcalProtein: 6 gCarbohydrates: 45 gFat: 6 gFiber: 3 gSugars: 2 gStorage:Room temperature: Store in a cloth or airtight container for up to 2 days.Refrigerator: Store in an airtight container for up to 5 days.Freezer: Freeze for up to 1 month. Reheat in the oven or pan before serving.Why you’ll love this recipe:
