If I’ve learned anything this week it’s that “simple” flatbreads aren’t actually simple. I shouldn’t be surprised at that, since I’m constantly repeating the maxim that the most elementary recipes are the hardest to pull off well. As the number of ingredients in a recipe decreases, the importance of ingredient quality and technique increases. Further, many flatbreads are tied deeply to cultural norms I know little or nothing about. Clearly I have a long way to go if I really want to master this week’s subject matter.
Still, since I’m already tramping clumsily through the garden of tradition, I think I’ll take reader Elizabeth up on her challenge of making some matzoh. The proportions of matzoh are easy to remember: 2-1 flour to water by volume. Add salt if you wish. For me that will translate into two cups of flour and one cup of water.
Preheat your oven to 500 or 550. Combine the flour and water and knead them into a soft dough, about five minutes. Divide the dough into 10-12 pieces and roll each piece as thin as possible. Transfer them to a baking sheet and sprinkle with kosher salt (though this recipe is not kosher, for those who may be wondering), and dock all over with a fork. Bake 3-4 minutes until they’re only lightly browned, the flip and bake another 3-4 minutes until they brown at the edges and on top a bit.