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Matzo

Matzo (Hebrew/Yiddish: מצה) is an unleavened bread central to the Jewish celebration of Passover. To comply with Jewish dietary laws, matzo prepared for Passover must comply with the following rules: * It must be prepared by observant Jews. * It must be prepared with wheat flour and water only. * It must be prepared using dishes and surfaces completely free of chametz (leavened bread made from wheat, barley, rye, oats, or spelt). * It must be prepared from shmura flour, which has been protected from moisture. * The entire baking process must take no more than 18 minutes from start to finish. *

Source and licence

"Matzo" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Matzo, revision 4630258), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Matzo&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4630258

What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.

Associated with Jewish by curated dish list: matzo, claimed by several countries (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Slowly add water to the flour, stirring constantly, until dough becomes solid. Knead quickly and firmly until smooth.
  2. Divide dough and roll each piece until very thin. Transfer to baking sheets.
  3. Using a fork or a pizza-dough docker, poke holes through the dough on both sides. The holes should go completely through the dough.
  4. Heat oven to 300°C (600°F) or as high as possible.
  5. Bake for 2–4 minutes or until crisp.