Unleavened Bread Recipe (Passover Matzo)
November 30th, 2008Our church leadership was tired of using pre-packaged, flavorless dime-sized wafers for communion, so they asked me if we could try making our own unleavened bread. I gladly accepted the challenge. I figured that I could find a basic unleavened bread recipe online, and just go from there… but it wasn’t that easy.
In searching for recipes, I discovered a few things… in this order: 1) There are many recipes for unleavened bread. 2) Traditional unleavened bread is called “Matzo”. 3) The Jews of old ate unleavened bread at Passover annually, and Jesus marked this celebration with his disciples in what we now deem “The Last Supper”. 4) Leavened flour is flour that has been allowed to ferment. 5) This fermentation generates carbon dioxide gas and alcohol. 6) Some people take this unleavened thing WAY too seriously… but typically, “unleavened” bread does not contain alcohol because the flour has not been moist long enough (in excess of 18 minutes) for fermentation to take place.
The Jews eat unleavened bread to commemorate the night when God sent an angel to kill the firstborn children in Egypt, but spared the Jewish firstborn from the same fate, by passing over their houses–hence the term “Passover”. Immediately following the Passover holiday is the Festival of Unleavened Bread. This festival celebrates the exodus of the children of Israel out of Egypt… which happened quite hastily. Because of this great haste, the Israelites did not have time to let their prepared dough rise before baking it. Hence, they were forced to bake it in its unleavened state in order to take it with them on their journey.
The following recipe is a result of hours of research, implementation, and modification. It’s not intended to tick anyone off, or bring glory to myself. It’s simply a recipe in honor of the events that transpired thousands of years ago.
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Preheat the oven to 450 degrees Fahrenheit.
Combine 1 cup of bread flour, 1 tsp of salt, and 1 tsp of baking powder. Stir.
To the dry mixture, add 1/2 tablespoon of olive oil and 1/3 to 1/2 of a cup of water. Stir.
If you’ve never made bread before, it’s important to note that the dough should have a consistency similar to children’s play-dough. It’s a good idea to start with 1/3 of a cup of water, stir, and add a little water at a time until the proper consistency is reached.
Place the dough mixture onto a lightly floured surface. Fold it a few times. Lightly flour the entire surface of the dough ball.
Using a rolling pin and consistent pressure, roll the dough out into something that resembles a circle that’s roughly 12-15 inches in diameter (that’s all the way across). Wipe off excess flour.
Place the sheet of dough onto a baking pan. I prefer a perforated pizza pan. The holes in the bottom of the pan allow excess moisture to easily escape the dough.
Bake for 10-12 minutes, or until light brown spots form on the dough.
Remove from oven and serve. Be careful when reaching into the oven. At such a high temperature, there’s bound to be a rush of steam and hot air rolling out of the oven!
