Making Matzo Bread

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On two occasions in early April 2015, I made my matzo bread for the first time. Super thin, crispy "bread" slightly larger than a saucer plate.

On my first attempt, I used 100% all-purpose flour. For batch number two, I used 100% white whole wheat flour. For batch number three, I pulverized spelt berries or kernels in our Vitamix. I used 100% spelt flour for this batch. I liked the white whole wheat version the best thus far. I would like try milled spelt, rye, and red whole wheat versions.

White Whole Flour

• 150 g www
• 100 g water

Mix the two ingredients into a ball, kneading for a couple minutes.

Divide ball in half multiple times until 8 pieces. Then round each piece into a ball.

Flatten and roll out each dough ball into a paper-thin disk