Matzo/Matzah Meal

When I need to use matzo/matzah meal for a recipe I typically have to make my own. It is hard to find matzo or matzah meal anywhere near me. I usually had to buy it online. I searched for many recipes online which were all pretty much the same. You have to prepare it in a certain amount of time and bake it in a certain amount of time. I get that because for it to be “Kosher” it has to be done to specifics. So if you are looking for that specific way to make them to be kosher, then this is not the recipe for you however, you can definitely make these from start to finish in 18 minutes (with kosher specifics) if you prefer them to be kosher. I am not Kosher nor am I Jewish so these are not Kosher by any means.

Let’s get started.

INGREDIENTS:

1 1/2 C. All-Purpose Flour
3/4 to 1 C. Water

DIRECTIONS:

1. Preheat the oven to 500* and place a sheet tray into the oven while preheating and keep it there.
2. In a bowl combine the flour and just enough water to make a soft yet not sticky dough. Knead until the dough is smooth.
   Divide the dough into 8 to 10 pieces. Place one piece on a floured surface and roll the dough out to a thin circle. You shouldn’t be able to see through it but it should be just under 1/4 inch thick. Place on a plate or counter. Roll out each piece. This will help things go a lot faster at this point.
3. Once the oven is nice and hot place 2 to 3 pieces of the rolled-out dough onto the hot sheet tray. Bake for 2 minutes. Flip the dough over and bake for 2 to 3 minutes or until golden.
4. Remove to a wire rack to cool completely while you finish up the rest of the matzo.
5. Store the matzo sheets in a ziptop bag for up to 2 weeks at room temp.
6. For matzah meal: Break the matzo into pieces and place in a blender. Blend until it becomes a flour-like consistency. Spoon into an airtight container and store for up to 2 weeks at room temp.

• you can use this as you would any other matzo or matzah meal. Keep in mind that this is NOT kosher. If you want it kosher I suggest finding directions on how to make it kosher. There are plenty of directions out there that will help you do so. You will also need kosher-specific flour to do so. So please keep that in mind.
• To make this more cracker-like (American style) just add about 1 tsp or so of salt to the flour and water when making the dough. Bake and store the same way.
• You can also add herbs and spices to this as well for a more flavorful cracker (American style). Also, make them about 1/4 inch thick and cook for 4 minutes per side or until golden and crisp.