Yield: 1 Servings

Measure Ingredient
2 cups Matzo meal or matzo cake meal
1½ cup Water
½ teaspoon Salt (optional)

>From the jewish-foods mailing list archives:

There are many recipes utilizing matzo at this site.

Source: "Matzo From the Oven Instead of a Box" by Kyra Effren, San Jose Mercury News, March 27, 1996

Preheat oven to 475 degrees. Combine matzo meal with water and salt to form a dough. You may need to add more water to make dough workable.

Knead dough and roll out and fold a couple of times. Cut dough into 8 pieces.

Roll out each piece as thinly as possible between 2 sheets of wax paper.

Cut into rounds or squares and prick surface of dough well with a fork.

Work leftover dough pieces back together to make 1 or 2 more rounds.

Bake on an ungreased cookie sheet 3-4 minutes. Turn matzo over and bake 4 minutes more or until crackers are very lightly browned and crisp. Cool on a cooling rack.

Makes 8 to 10 pieces.

Per serving: 89 calories, no fat, no cholesterol.

>From: Cheryl Melnick (Cheryl@...) Posted to Kitmailbox Digest by Carla <cbmcam@...> on Mar 31, 1997

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