Homemade Whole Grain Matzah

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Homemade Whole Grain Matzah

Vickilynn Parnes
Yield: 20 matzah

Vickilynn’s Homemade Matzah

2 cups hot water
2 tablespoons butter (or olive oil) *or good fat of choice
2 teaspoons salt
2 tablespoons honey – optional
4 1/2 cups whole wheat flour — more as need to make a sturdy dough *You can use sprouted flour here if desired.

Mix hot water, butter, salt and honey in a mixing bowl and mix well. Add flour, 1 cup at a time until a sturdy but pliable dough is achieved.

Knead for 6 minutes or until pliable and soft, but not sticky. Roll out on an oiled surface into small (6 -8 inch) circles, and flatten with palms. Roll thin for crispy matzah, a little thicker for softer ones. Each dough ball should weigh 2 ounces.

Pierce the circles with a fork to prevent bubbling.

Bake in a preheated 450 oven on a baking sheet for 7-8 minutes or until lightly golden brown. Flip matzah over and bake 1-2 minutes more, until nicely browned, but be careful not to let them burn. This will result in a crispy, cracker-like matzah. For a softer more pliable matzah, bake 5 minutes on one side and 2-3 on the other, until just barely golden on each side.

Remove to a cooling rack and let air cool completely for the cracker version. For the softer version, cover the warm matzah with a clean towel as the cool

Per Serving: 108 Calories; 2g Fat (12.9% calories from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

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