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Though I'd share my matzah recipe:
For each piece:
40 g flour
27 g water (68% hydration)
Mix just long enough for the water to be absorbed and the dough to hold together (half a minute by hand, then knead/mold for a minute or so).
Roll to around 10" diameter, then straight into a 700-800 F oven.
They bake in a minute or so. Traditionally, matzah is in the oven within 18 minutes of water contacting flour. If you mix one at a time, these are fully cooked in less than five. With no fermentation whatsoever and cooked in a wood fired over, matzahs are delicate, with a hint of smoke.
Alan
For each piece:
40 g flour
27 g water (68% hydration)
Mix just long enough for the water to be absorbed and the dough to hold together (half a minute by hand, then knead/mold for a minute or so).
Roll to around 10" diameter, then straight into a 700-800 F oven.
They bake in a minute or so. Traditionally, matzah is in the oven within 18 minutes of water contacting flour. If you mix one at a time, these are fully cooked in less than five. With no fermentation whatsoever and cooked in a wood fired over, matzahs are delicate, with a hint of smoke.
Alan
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