- 2 cups all-purpose flour
- 1 cup wholewheat flour
- spring water
Preheat oven to 450 F. Line two large baking sheets with parchment paper.
Mix two flours together and add water until you have a soft, kneadable dough. Knead about
five minutes. Let dough rest a couple of minutes.
Break off egg-sized portions of dough. Stretch as thinly as you can before rolling into thin,
oval slabs that are as thin as possible. Prick each slab with a fork or pastry docker. Place on
baking sheet and as soon as sheet is filled with matzohs, place in oven, and bake until crisp
and buckled, about 3 minutes. Cool and eat.
This recipe is from A Treasury of Jewish Holiday Baking by
Marcy Goldman and has been
reprinted with permission from the author. The book will be available in
September, 1998, from Doubleday.
© Marcy Goldman.