Matza jewish cuisine



  • flour – 250 gr.
  • water – 100 ml.

Step by step recipe

Sift the flour into a deep bowl.

Pour in the water.

Knead the dough.

The dough is very dense and elastic.

I put it in a plastic bag and let it rest for 30 minutes.

Then we divide it into several parts (depends on the diameter of the pan).

Roll out each workpiece with a rolling pin, the thickness of the cake should be about 1.5-2 millimeters. Now with a fork, we make frequent punctures throughout the tortilla.

We heat the dry pan, fry matzo on each side until golden brown and crisp.

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