Homemade Whole Grain Matzah

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 8 minutes or until golden brown. Flip matzah over and bake 1-2 minutes more. Remove to a cooling rack and let cool completely.

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.

About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.