h1. 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, approx 6 to 9 inches in diameter. Add flour to counter, dough, and/or rolling pin to keep dough from sticking to pin.

Preheat oven at 475 degrees with baking sheet on the top rung in the oven.

I could only bake four at a time. I used nothing else on the baking sheet. I placed the disks directly on the pre-heated sheet.

Bake for 2 to 2.5 min, flip the disks, and then bake for another 2 to 2.5 min until brown.

A total time of 5 min seemed to be too long, so I'll stick with around 2 min and 15 secs per side.

After baking, placed thin, sturdy, crispy disks on a cooling rack.

Brushed olive oil on only the top side.

Sprinkled on some sea salt and/or pepper.

Not much to it. One night, I topped one baked disk with pasta sauce and Turkey Foot Creek goat cheese chevre and warmed it in the microwave to melt the cheese