The Bible never gets around to saying what kind of bread the ancient Hebrews had to bake in such a hurry when they fled from Egypt, but it’s safe to assume that they had neither white flour nor machinery for making perfect squares. Their unleavened bread—matzoh—might have been something like the one made from this recipe. It is light and crisp, yet strong enough to hold your favorite dips and spreads.
2 large sheets
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, halal, kosher, lactose-free, soy free, tree nut free, vegan, vegetarian
Type of Dishbread, flatbreads
- 1 cup water
- 2-2½ cups whole wheat flour
- 2 tablespoons oil
- 1 teaspoon kosher salt
Preheat the oven to 375°F. Lightly sprinkle a large baking sheet with flour and set aside.
Place the water in a large mixing bowl, then add 2 cups of the flour, the oil, and salt. Mix the ingredients first with a wooden spoon, then with your hand. Knead the dough for a minute just to see if it is firm enough to handle. If it isn’t, add a little more flour. Shape the dough into a ball.
Cut the dough in half. On a floured board, roll out each half into a large thin circle. Place the circles on the prepared baking sheet.
Bake for about 40 minutes, or until the matzoh is very dry and crisp, and just beginning to brown. Remove the pan from the oven and set on a wire rack. When the matzoh is thoroughly cool, break into pieces and store in an airtight container.
2007 Bernice Hunt