Tuesdays with Dorie BWJ: Matzos

April 21, 2015 at 12:01 am | Posted in BWJ, groups, quick breads, savory things, snacks, tuesdays with dorie | 5 Comments
Tags: baking, savory, snacks

The Matzo recipe from Lauren Groveman is bread at its most basic. Really, it’s just flour, salt and water, hand-kneaded and with no real resting period required. A little ground pepper and some sesame seeds are technically optional, but I wouldn’t skip them…they make a boring-sounding dough interesting and flavorful.

The instructions say to roll the dough as thin as possible. When I make crackers, I like to roll them out on my pasta machine rather than with a wooden pin. I did that here, too, and because the machine cranks out long, narrow, strips, I wound up cutting them into smaller pieces than the large, plate-sized matzos shown in the book’s photos. The smaller pieces seemed also more easy to deal with using the kinda scary-sounding baking-and-flipping-on-a-blazing-hot-sheet-tray technique called for in the recipe. I only burned myself once, so I’d call that a success!

I got matzos that were much more thin and delicate than the store-bought ones I’ve had. And did I already mention how good the sesame seeds are in here? I made a little smoked salmon, dill and cream cheese spread to go with the matzos, and the combo was every bit as addictive as chips and dip.

For the recipe, see Baking with Julia by Dorie Greenspan (there’s also a video of the episode). Don’t forget to check out the rest of the TWD Blogroll.

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Crisply Yummy!!!

Comment by GreenRideBikers— April 21, 2015 #

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This is some beautiful matzo! I bet it’s so much better homemade 🙂

Sues

Comment by wearenotmartha— April 21, 2015 #

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Never even thought to use the pasta machine-used my heaviest pin; arms still sore today!

Comment by alisahuntsman— April 21, 2015 #

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so smart to use the machine. I ended up delegating the rolling to my husband. What a gem!

Comment by Tammy— April 22, 2015 #

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They look so perfect!!! That spread sounds divine!!

Comment by Karen @ Karen's Kitchen Stories— April 23, 2015 #

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