Matzo

Matzo is a Jewish unlivened bread (it has no yeast or raising agents) that is traditionally eaten at Jewish passover. It has a cracker-like texture and not much taste. However, this is good because it will not overpower what you're serving it with!

This is not the absoloutely correct way of making matzo, but I find regular flour makes the only difference of a very slightly softer matzo!

Step1)Combine one part water, to three part bread flour in a large bowl.

Step2)The moment you add the water to the flour, you will need to work quickly as the natural yeast in the air can activate within 18 minutes.

Step3)Knead the dough until smooth and then roll until as thin as possible. Because there is no fat in the dough and the gluten strengthens it, the dough should roll very thin without breaking.

Step4)Place the dough on a clean, baking papered baking sheet/cookie sheet and prick the dough with a fork.

Step5)Bake for 8-10 minutes, until browned and crispy! Finally, allow to cool and serve!