Yield: 1 servings
The Afghan community prepared the matzoh for Passover in their homes.
Muslin growers (my Afghan cook spoke of them as "a good people"!) provide clean wheat kernels from their farms. The rabbi & the people of the Jewish community cleaned the stone wheat grinder as part of the Passover ritual & the flour was ground. Each family takes the quantity of flour they will require to their homes. The dough is prepared, w/flour and water only, & round matzoh are baked in a tandoor.
Jewish ladies go from one home to another (w/their faces covered in the street, a Muslim custom) helping each other to prepare the Seders. The neighbors congregate to the home of one family & cook as well as celebrate the Seders together.
It is a coincidence that I saw these matzoh being baked in a tandoor in Calcutta by the Baghdadi Jewish ladies preparing for their traditional Seder.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi