RECIPE SUBMITTED BY RA’CHEL DIXON
Ra’chel Dixon I just this year, made my first homemade matzah for Pesach (Passover) this last April. So this can be enjoyed at any time of the year, not just at Pesach. It’s great with dips like humus or like chicken salad type things. Delicious by itself too.
**Homemade Unleavened Bread (Homemade Matzah)**
from Tammy’s Recipes.
Yield – 6 cookie sheets full
1/4 cup oil*
1/4 cup raw honey
2 tsps. sea salt
3 large organic eggs
1 1/2 cups warm water
6 to 6 1/2 cups organic bread or all-purpose flour*
Heated oven 375 dregrees. In a large mixing bowl, combine the oil, honey, salt, eggs, and water. Stir until well-mixed, then stir in 4 cups of flour. Mix then add more flour as needed and knead into a fairly stiff dough. Divide into 3 pieces. On a lightly floured surface, roll each piece into a large rectangle. You can make your matzah as thin or as thick as you want; everyone likes it thick (about as thick than pie crust). Cut rolled dough into squares. (I used a knife, though a pizza cutter would be better if you have one.) Place squares onto baking sheets. Prick with a fork. Sprinkle with salt if desired.
It’s delicious anyways.
If you enjoyed this article, please consider sharing it!
