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Whole-Grain Matzo and Fresh Horseradish Relish with Apples and Cranberries. Photo © Antonis Ach
© Antonis Achilleos

Whole-Grain Matzo

  • SERVINGS: Makes 12 matzo

Cookbook author Marcy Goldman started baking matzo with her young sons after touring a temporary factory at a local synagogue that produced shmura matzo—the traditional, handmade variety. "As a baker and a Jewish mother, I thought, I can do that," she says. The whole-grain flours in this recipe create a more crackly, sandy texture than white-flour matzo.

  1. 1 cup all-purpose flour
  2. 1/2 cup spelt flour (see Note)
  3. 1/2 cup oat flour (see Note)
  4. 1/2 cup whole wheat flour
  5. About 1 1/4 cups water
  1. Preheat the oven to 450°. Line 2 baking sheets with parchment paper. In a food processor, pulse the flours. With the machine on, pour in 1 cup plus 2 tablespoons of the water and process until a soft, evenly moistened dough forms. If necessary, add the remaining water, 1 tablespoon at a time. Divide the dough into 12 balls, cover with plastic wrap and let stand for 2 minutes.
  2. On a lightly floured surface, roll out 4 balls of dough as thinly as possible and prick the dough all over with a fork. Transfer to a baking sheet. Repeat with 4 more balls of dough. Bake the matzo in the upper and middle thirds of the oven for about 12 minutes, until lightly browned and crisp; shift the sheets from top to bottom and front to back halfway through baking. Transfer the matzo to a rack. Repeat with the remaining 4 balls of dough.
Make Ahead The baked matzo can be kept crisp in an airtight container for up to 1 week. Notes Spelt and oat flours can be found at well-stocked specialty and natural-food stores. Serve With Fresh Horseradish Relish with Apples and Cranberries.


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