Homemade Matzo c/o Tabouli Grill's Judy Roll
Judy Roll
Chef Judy Roll of Tabouli Grill has been making matzo for her family for years because nobody should be made to suffer through the "cardboard-y" boxed brands. This recipe differs from the classic version as she brushes the matzo with olive oil and then sprinkles with sea salt and za'tar. Hey..why not? It's amazingly simple. Try it in your home this Passover.
Homemade Matzo
1C All purpose flour
1/2 C Spelt flour
1/2 C Oat flour
1/2 C Whole wheat flour
1 1/4 C Water
Put flours in food processor. With machine running add 1 to 1 1/4 C water until dough forms a ball. Put dough on cutting board. Roll into a log and cut into 12 pieces. Roll each piece into ball. Let rest 2 minutes. Roll out each ball into a thin circle and place a parchment paper lined sheet pan. Continue with remaining balls. Prick dough all over, brush with olive oil and sprinkle with either kosher salt, sea salt, za'tar or nothing if you want it plain. Bake 10-12 minutes in 400F oven. I store in an air tight container and the matzos stay nice and crispy for days. You really could make this year round.
**If you don't feel like cooking at all, email Judy at info@tabouligrill.com to check out Tabouli Grill's Passover menu.
Related Recipe Links:
Chef Judy Roll's Passover Fattoush Salad with Pomegranate Vinaigrette & Scallion, Cottage Cheese, and Matzoh Meal Latkes
Matzo Brie Teams Up with Lox & Eggs from the NY Times
[Recipe courtesy of thekitchn.com]
Reader Comments (2)
Judy is an excellent chef and does a great job at Tabouli Grill. And how fun to have a recipe for homemade matzo. Matzo makes me think of my mother -- who was of Irish-American extraction -- yet would buy boxes of matzo and eat them as snacks, slathered in butter. I'm going to try Judy's recipe.
Did you try making it Elizabeth? It is May and I am still baking for my mother who doesn't touch bread but can't live without this matzoh!