Einkorn Matzah Bread
An easy recipe for unleavened softer Matzah bread that kids easily can help out making too.
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Servings: 9 Breads
Equipment
- 1 Rolling Pin
Ingredients
- 200 g Einkorn Flour (you can use freshly milled flour or Jovial all-purpose einkorn flour, both works. All-purpose flour just makes a more refined, lighter yellow matzah)
- 75 g Tallow or Grass-fed Butter
- ΒΌ tsp Fleur de sel (or fine Celtic salt)
- 100 g Carbonated Mineral Water
Instructions
- Mill your einkorn berries or weigh off your all-purpose flour into a mixing bowl. Weigh off the tallow/butter and leave the salt and carbonated water for later.
- Crumble tallow/butter into the flour, it is quite important that the fat isn't too cold, so you don't end up with big hard lumps of fat in the bread, the same applies if you use butter,
- When the flour and fat looks like a fine crumble as in the picture above, mix in the salt and water.
- Knead it all together with one hand, it will probably be a little sticky at first but keep going.
- After kneading for a few minutes, the dough will look like this. It will easily let go off your fingers without being sticky.
- Shape the dough into a ball and cover with a tea towel, leave to rest for 10 minutes.
- When the dough has rested, it's ready to be rolled and baked on a skillet.
- I always weigh the entire dough and divide it with with 9. Since this is a 9 bread recipe. The dough would typically weigh around 368-370g.
- So, I usually weigh 9 balls of approximately 40-41g. (if you bake with butter and Jovial all-purpose flour, it is a good idea to keep the dough balls in the fridge while you roll out each bread, otherwise the dough can become unmanageable, due to the butter it becomes very soft room temp.)
- Roll each ball into a nice bun.
- Sprinkle the table with some flour.
- Press the bun lightly into the flour.
- Turn it.
- Press again so it gets slightly bigger.
- Now it's ready for rolling.
- Roll it gently, It's usually enough to roll it 2-4 times.
- When it has the size of a small lunch/cake plate it's ready.
- Bake it on a piping hot iron/cast iron skillet, bake the breads individually for about 2-3 minutes on each side, so they don't turn black, unless you like that of course.
- Once the breads are baked, place them on a plate and cover them with a tea towel for 30-60 minutes. This will make them softer than a traditional Matzah. I often use them for grilled sandwiches, like the one I have shown below and then it's better with a softer bread.
Notes
You can double the recipe if you wish just remember to divide the weight of the dough with 18.
The breads can be stored in an airtight container for a few days and they can also be frozen. Just warm/toast them before use, and they will become soft again.