Matzo in a Wok
All I knew about Matzo was that it came in a box with the name Manischewitz on it. Well that and we never bought it because my mother thought it was a really tasteless cracker.
Then I got a schooling on Passover from Eva Owen and Bill Tewels. The original meal was made in haste by the Israelites the last night before their exodus from Egypt. The food was simple out of necessity. Matzo, an unleavened bread, was the backbone of the meal. It is meant sustain and satisfy. Thats it, a bread/cracker completely without pretense.
I have been intrigued ever since. Out of necessity, my first matzo had to be made in a wok. This is how I did it.
- 2 cups Specialty Matzo, whole wheat or Spelt Flour
- 3/4 cup Spring Water (more as needed)
- Olive Oil (optional)
Mix flour and enough water together, until you have a soft workable dough. Kneed for about 5 minutes. Dust a piece of parchment with flour. Place a meatball sized ball on top. Roll into a thin circle and prick with a fork. Put aside and repeat until the dough is finished.
Using a paper towel, rub oil over a wok. Turn the heat on to the lowest setting. When a drop of water sizzles in the pan it is ready. Place 1 piece of rolled dough in the pan. Cover and cook for 10 minutes. Flip and cook for another 7 minutes. The finished matzo should be cracker like. Cook a bit longer if it is still a bit doughy.
If you have an oven, bake for about 5 minutes at 450 f.
Makes about 12 matzoh.
More to fill a passover table:
-
Sauteed Watermelon Radishes with greens
-
Horseradish Cream
-
Simple Apple Sauce
-
Orange Scented Steam Cake with Strawberries
Photo Credit: Julie Cecchini
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