Making Matzoh

That, I don’t mind sayin’, is some handsome matzoh. I was stunned at how much it tastes like store-bought when I tried it, but it does. Still, there’s always a qualitative difference between what you buy and what you make, and it shows here. This may not be kosher, but it’s very light and fresh-tasting in the way that anything out of a box isn’t.

And if you’re wondering why a Scots-Irish Catholic buys matzoh in the grocery store, let’s just say that after spending a fair amount of time in New York City, I found that civilized life was next to impossible without matzoh ball soup. Start by preheating your oven to 500 or even 550 if it will go that high. Next get your ingredients together. Combine the water and the flour in a medium bowl.


Matzoh Recipe

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.