The ultimate ration for crossing the desert. This matzoh has a much better taste and texture than its industrial counterpart- which is unsurprising for a millennia-old recipe! The trick to making it bubbly and crispy is to keep your oven very, very hot and to move quickly. It’s also important to grind your pepper as freshly as possible so it retains its aromatic flavor during baking.
- 3 cups flour
- 1 cup water
- 1½ Tbsp black pepper, freshly ground
- Salt to taste
- Preheat oven to 500° F. Place a large metal baking tray on the bottom rack. It should take about 10 minutes for it to heat all the way through.
- Place flour in a large bowl. Add freshly ground black pepper and mix.
- Slowly pour water into bowl while mixing gently with your hands. The dough should be a little stringy and dry. Lightly roll until the dough is a uniform ball, about 8 inches in diameter, and all the flour is absorbed. Add water if needed, but try to keep the dough as dry as possible.
- Cut the dough into four equal sections.
- Cut one section into three pieces, and roll each piece into a small ball.
- Place a ball on a lightly floured surface and flatten with the palm of your hand. With a large rolling pin, roll matzoh to desired thickness, around 1/16 to 1/8
- Poke each piece of flattened dough with a fork several times.
- Place dough on the baking tray in the oven. Flip after 2 minutes, then flip again after 1 minute (depending on the strength of your oven). Remove from oven when matzoh is bubbly, dry and only slightly brown.
- While the first three pieces of matzoh are baking, repeat steps 5-8 with remaining dough.