Sea Salt Crispy Flatbread (Matzo)

This year Closed Loop Cooking put on our very first low-impact Passover Scrap Seder. We brought our closest friends and family together in Portland around a cozy table to break matzo, aka a crispy sea salt flatbread. It was important to create a package-free version of the thin, unleavened flatbread that is traditional of Passover. Matzo or matzah is usually shrink wrapped in plastic, then put into a cardboard box and found at the end of the aisle cap at your local grocery store.

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As kids, matzo replaced any semblance of bread in our house and our resentment for the bread of affliction grew. We’d eat it with just about anything to cover the bland cardboard-like taste we couldn’t escape and look confused when friends would try it and seem to enjoy it. Not until this year did I realize that matzo doesn’t have to be a tasteless cracker in a perfect square. It can be lovely, irregular shapes hot out of the oven with just the right amount of salt. Homemade matzo is so good y’all, I can’t express my love for it enough. Like good enough to eat year-round. It’s also easy as all and uses only 4 ingredients, all of which you probably have on hand right now.

If you’re looking for a quick recipe and want to dazzle your seder guests (or host!) this is it!

Let us know how you break bread. #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Package-Free Matzo

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Easy and delicious homemade, package-free matzo (aka crispy sea salt flatbread) using just 4 ingredients you probably have on hand. So good you might just eat it year-round!

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homemade, package-free matzo

makes: 16 pieces | prep time: 20 min | cook time:28 min | total time: 48 min

Ingredients

  • 2 cups flour (I used white, from bulk)
  • 1/3 cup olive oil
  • 1/2 tbsp salt
  • 1/2 cup water

    To-Do's

    1. Preheat oven to 450°. In a food processor combine flour, olive oil, salt. Add water in slowly and mix until a dough ball has formed.
    2. On a well floured surface take your dough ball (reshape into a ball if needed) and cut into 4 equal pieces. Reshape each of those pieces into balls and cut in half until you have 16 individual dough balls.
    3. Roll out your dough balls into very thin irregular shapes, approx ⅛” – ¼” thick, just enough so you can almost see through the dough. Keep your rolling pin (or glass) well floured to keep from sticking.
    4. On an ungreased baking sheet lay out 4 – 5 flat dough pieces, try to keep pieces from overlapping. Once the oven has preheated, bake your first batch for 3 minutes on the first side. After 3 minutes, remove from oven and flip pieces and bake for an additional 3 – 4 minutes or until the edges have just started to brown. Thinner pieces will bake faster so keep an eye on the oven.
    5. Remove from oven and let matzo cool completely. Repeat with all dough pieces. Store in an airtight container, this keeps for about 1 – 2 weeks. Though more likely it will be gone in a few hours! Enjoy.
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