Matza -- It may not be kosher, but it is unleavened, and it tastes great

For those of you who do not know, matza's nickname is 'the bread of affliction'. The reason we eat unleavened bread at Passover is because the Israelites were in such a hurry to flee slavery under Pharoah that they didn't have time for their bread to rise. Now that's affliction.

When the first batch came out of the oven, my husband broke off a piece and popped it in his mouth. He then shook his head and said: "This bread does not taste like oppression."

Thanks, Erin, for directing a recipe for homemade matza my way. This is a variation on it, because being me, I can never leave well enough alone. I always have to make it my own. Make it bigger, better, faster.  Instead  of using white flour and olive oil, I used kamut and coconut oil. And other things. Additionally, my flour has not at any time been blessed by a Rabbi, nor will it ever be. Then again, I'm such a sinner it probably wouldn't matter anyway ...

This matza is dead easy. You put the dry ingredients and oil in the food processor, and pulse to combine. Then you drizzle in just enough water so that it forms a ball. 

You then divide the batch into 12, roll them out super thin, prick them all over with a fork, and optionally sprinkle them with sea salt before baking.

I think next year I will add a cup of almond meal, for texture and taste.

ingredients:

2 cups kamut flour (whole grain please)

1/4 cup extra virgin organic coconut oil

1/2 tsp sea salt

1/2 cup water

directions:

preheat the oven to 375

1. put the flour, sea salt, and coconut oil in a food processor, and pulse to combine

2. turn on the processor, and drizzle in water just until it forms a ball. Do not add too much water!!

3. divide the dough into 12 pieces. 

4. roll each piece until it is super thin. Place it on a lined baking sheet and prick it all over with a fork (and optionally sprinkle with a little more sea salt)
5. bake it for 10 minutes, or until crisp and browned.
6. store in an airtight container


variation chili: 
1. increase the sea salt by 1/2 tsp (total 1 tsp)
2. add 1 tsp chili powder
3. add 1/4 -1/2 tsp granulated garlic
4. add 1 tbsp apple cider vinegar
5. add 1 tsp marjoram


variation oregano:
1. increase the sea salt by 1/2 tsp (total 1 tsp)
2. add 1 tbsp oregano
3. add 1/4 tsp granulated garlic
4. add 1 tbsp apple cider vinegar

my matza has oregano

my matza has heat ...