A dry, unleavened crispbread, mixed and baked quickly to avoid fermentation occurring. Though now available throughout the year, matzo was traditionally made and sold to be eaten during Passover, and so is usually made to strict Jewish dietary requirements.
Matzo are usually additive-free but may contain salt or malt outside Passover, and so are a very good traditionally made crisp bread that can be used as regular crackers or, when crumbled, in place of breadcrumbs (called matzo meal). Typical ingredients include wheat flour and water.
Store in an airtight container.
Traditionally, no more than 18 minutes can pass between the water first being mixed with the flour and the rolled dough finally being baked. The dough is pricked to make small holes in the surface and then baked in a very hot oven. This causes the surface to blister and bubble in the heat and makes the crispbread’s texture slightly flaky.
Article by Dan Lepard
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