Making Matzo At Daniel In New York City Recipe
- 1 pound flour
- 7 1/4 ounces very warm water
- 1 teaspoon salt
- 3 tablespoons oil (any kind you want)
- Pasta maker
- Pizza stone (optional)
- Roller docker (optional)
- Preheat oven to 500u0b0F. In a large bowl, mix together all the ingredients until they come together to form a dough. Split dough into two parts to make it easier to roll out.
- Flatten the dough with your palms. Pass the dough through a pasta maker over and over again until you reach the thinnest setting, or roll it as thinly as possible with a rolling pin.
- Cut the dough into approximately 8 x 8-inch rectangles. Score if desired. Roll over the dough with a docker or prick holes with a fork.
- Bake dough on a pizza stone (the best choice) or a baking sheet at 500u0b0F for a couple of minutes until it turns golden brown and bubbly. Flip over to bake the other side for another few minutes.
flour, very warm water, salt, oil, pasta maker, stone
Taken from www.seriouseats.com/recipes/2009/04/matzo-recipe-daniel-nyc-mark-fiorentino-daniel-boulud.html (may not work)