mark bittman's olive oil matzo
This is an excellent matzo recipe that I’ve been making for years. The recipe—originally for carta musica, a Sardinian flatbread—comes from Grandaisy Bakery in New York City. That recipe has a tiny bit of yeast in it, which Mark Bittman leaves out in this unleavened version. This matzo is easier to make than you think—the dough comes together in a pinch and the olive oil in it makes it particularly smooth to work with. The olive oil also gives it a depth of flavor, and the sea salt, if you’re as generous with it as I am, makes it taste almost like a potato chip. It may not be the most authentic matzo recipe, but it’s really good. Happy pesach, especially in these hard times. Sending safe and healthy wishes to all.
Mark Bittman’s Olive Oil Matzo
Barely adapted from The New York Times Cooking.
Makes 12 Matzo.
INGREDIENTS
2 cups (260 grams) all-purpose flour
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil
1/2 cup water
Sea salt
METHOD
Preheat oven to 500°F. Put flour, salt and olive oil in a food processor. Once machine is on, add water. (Alternatively, you can whisk together the water and oil and add this to machine all at once.) Continue to run the processor until the dough forms a firm ball, rides around on blade and is not at all sticky.
Cut dough into 12 equal balls and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.
Place 2 pieces of dough on an ungreased cookie sheet, sprinkle with sea salt, and bake for about 2 to 3 minutes, keeping a very close eye on them—they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.