Biblical Matzah Recipe (2022)

Biblical Matzah Recipe (1)

What is MATZAH?

MATZAH (maẓẓah; matzo; Heb. מַצָּה), unleavened bread made from one of five species of grain – wheat, barley, spelt, rye, and oats – mentioned in the Torah, and the only bread which is permitted for use during Passover. Matzah (pl. matzot) is the object of a specific commandment calling for matzah to be eaten on Passover because the children of Israel “baked the matzot of the dough which they had brought forth out of Egypt, for it was not leavened; because they were thrust out of Egypt and could not tarry” (Ex. 12:39) – the speed with which matzot are prepared identifies it with the bread made in the Bible, when there was no time to prepare ordinary bread (cf. Gen. 18:6; 19:3). Only grains capable of fermentation are valid for the manufacture of matzah, and such grains are therefore limited to the five species.

What if I Don’t Like Those Dry Crackers?

(Video) How to Make Unleavened Bread from the Bible - An Israeli Classic

The large square cracker version of matzah is a relatively recent and not universal form of matzah. Since around the 1800’s AD Ashkenazi matzah has become a hard thin wafer in order to extend its shelf life. Before that it was closer to Sephardim Matzot, which is softer and thicker, made using a much more watered batter. This soft matzah does not have a long shelf life, and indeed, before the advent of freezers, Sephardim baked matzah daily during the feast.

Which of The Five Grains Was Traditionally used for Pesach?

In ancient Egypt and Israel, barley was the first grain harvest which corresponds to the first two feasts; Passover and First Fruits.

“And Pharaoh sent, and called for Moses and Aaron, and said unto them, I have sinned this time: Yahweh is righteous, and I and my people are wicked. Entreat Yahweh (for it is enough) that there be no more mighty thunderings and hail; and I will let you go, and ye shall stay no longer. And Moses said unto him, As soon as I am gone out of the city, I will spread abroad my hands unto Yahweh; and the thunder shall cease, neither shall there be any more hail; that thou mayest know how that the earth is Yahweh’s. But as for thee and thy servants, I know that ye will not yet fear Yahweh your Elohim.And the flax and the barley was smitten: for the barley was in the ear, and the flax was bolled. But the wheat and the rye were not smitten: for they were not grown up.

Exodus 9:27-32

Barley does not contain a lot of gluten, which means that on its own it is not good for making bread, unless unleavened bread is made. The day after the first shabbat following Pesach, Barley Flour was presented as a first fruits of the harvest wave offering in the Temple. The timing of the exodus and Pesach with the barley harvest suggests that the grain used for Passover matzah may have traditionally been Barley.

Matzah is known as leḥem oni, “the bread of affliction” (Deut. 16:3). On this basis the Karaites still make matzah only from barley, which was used to make the poor man’s bread. The same phrase is used in the talmudic discussion of whether matzah made from flour mixed with wine, oil, honey, or eggs instead of water may be used on Passover. Although it is not regarded as fermenting if there is no admixture of water, matzah made from any such ingredient is often forbidden on the first night of Passover since it constitutes “matzah ashirah,” the “matzah of opulence,” in contrast to the “bread of affliction.” Generally, matzah ashirah was permitted on the first night of Passover only for the sick or the aged.

Some however have pointed out that since First Fruits, the offering of the first of the barley harvest in the Temple, doesn’t occur until after the first shabbat following Pesach, that it would have been forbidden to eat any of that season’s barley before that day. That would mean all grain used for Pesach would have to come from the storage of grain from the previous year, and they could use any of the five species of grain (wheat, barley, spelt, rye, and oats) that matzah was made from throughout the year. So if the Pesach matzah could be made of wheat, what types of wheat were used?

(Video) How to Make Fresh & Easy, Unleavened Bread for Passover [Simple & Delicious Recipe]

There were only two types of wheat in ancient Israel:

Emmer (Also known as Farro) wheat was the common wheat found in Egypt and Israel during biblical times, and could have been used by anyone.

For the Showbread that was to be used in the Temple, and ate by the Levites, The Torah says,

“If the oblation be for thanksgiving, they shall offer loaves without leaven tempered with oil, and unleavened wafers anointed with oil, and fineflour fried, and cakes tempered and mingled with oil.”

Leviticus 7:12

There was a very fine and expensive wheat used in ancient Israel called Einkorn wheat, it had a sweeter taste, and it was stone ground seven times, making it very light, and fluffy. The finest flour that could be presented to Yahweh.

In recent years, people with celiac – an intestinal disorder with a dangerous reaction to the gluten in wheat – have been able to fulfil themitzvahwith oatmatzahmade from a specific non-gluten strain of oats. Speltmatzahis also commercially available for people with medical needs.

I’ve Heard Something About an 18 Minute Time Limit, Why is That?

There is often yeast naturally in the air, and if grain is moist for over 18 minutes it might begin to puff up or become leavened, which goes against the commandment, and the spiritual meaning within the commandment. It therefore became tradition to not let the bread stay moist for longer than 18 minutes without being cooked, and therefore preventing any leavening of the bread.

(Video) Rabbi David Bar-Hayim Explains How To Make Matzah At Home

The 18 minutes precisely tradition is of course modern, since precise clocks are modern, and therefore biblically one doesn’t exactly have to make the bread and cook it in less than 18 minutes, though making the bread quickly, without delay, is mentioned in the Bible,

“They baked unleavened cakes of the dough which they brought forth out of Egypt, for it was not leavened; because they were thrust out of Egypt, and could not delay, neither had they time to prepare food for the trip.”

Exodus 12:39

Therefore one should make it as quick as possible, so trying to make it within 18 minutes isn’t a bad goal.

Someone said I shouldn’t eat corn, rice, or beans, and called it Kitniyot, what’s that?

Kitniyot(Hebrew:קִטְנִיּוֹת‎,qitniyyot) is a Hebrew word meaninglegumes. During thePassoverholiday, however, the wordkitniyottakes on a broader meaning to include grains and seeds such as rice, maize(American corn), sunflower seeds, sesame seeds, soybeans, peanuts, peas, and lentils, in addition to legumes.

TheTorah only prohibits eatingcHametzduringPassover. cHametz is leaven made from the five grains: wheat,spelt,barley,oats, orrye.

Among Orthodox Ashkenazi and some Sephardic Jews, the custom (minhag) during Passover is to refrain from not only leavened forms of the five grains, but also kitniyot. Althoughall other Jewish traditions allow for the consumption of kitniyot during Passover.

The tradition of not eating kitniyot during Passover originated inearly medievalFrance and Provence, and later flourished inhigh medieval Ashkenazi(Rhineland) Germany. The original reasons behind the custom of not eating kitniyot during Passover seem to have been that these items were normally stored in the same sacks as the five grains and people worried that they might become contaminated with cHametz. It is also possible thatcrop rotationwould result in the forbidden cHametz grains growing in the same fields, and being mixed in with the kitniyot. Those concerned with these issues suggested that by avoiding eating kitniyot, people would be better able to avoid cHametz. Since halakha law is quite stringent about the prohibition against cHametz in the house during Passover, even in small amounts, a tradition developed to avoid these products altogether.

(Video) MAKING HOMEMADE MATZO!!! HOW TO MAKE MATZAH FOR PASSOVER!

So the tradition of not eating kitniyot stems from no earlier than the 11th to 13th century in Europe, and not from biblical times or from Israel. In fact, Rabbi Mordechai Eliyahu states that Ashkenazim in Israel would eat fresh kitniyot on Pesach until the 1700s, when new Ashkenazi immigrants brought with them the custom not to eat fresh kitniyot.

Some Orthodox rabbis, such asDavid Bar-Hayimat ‘Beth HaWaad’beth dinof Machon Shilo and Conservative Rabbi David Golinkin of theSchechter Institute of Jewish Studies, have argued that the prohibition ofkitniyot, while an appropriate precaution in medieval Eastern Europe where the Askenazi tradition began, should not be applied to modern United States or Israel. Likewise, The Committee on Jewish Law and Standards issued two responsa in December 2015 that said it is permissible to eat Kitniyot during Passover throughout the world. Torat Eretz Yisrael and Minhagei Eretz Yisrael have also stated, “Any Jew worldwide, regardless of origin, and despite the practice of their forefathers, may eat kitniyot on Passover, for it is a practice rejected as an unnecessary precaution by Halachic authorities as early as the time of its emergence.”

Recipe for Biblical Matzah

Biblical Matzah can be made “Kosher for Passover” even according to the strict rules ofmodern Halachic Kashrut, and can be used to fulfil the commandment of eating Matzah during the Passover Seder. This recipe has been recreated based on an ancient Hebrew recipe, and called Rekik Matzah, mentioned in Exodus 29:2 and Numbers 6:15.

unleavened (Matzah) bread, and unleavened (Matzah) loaves mixed with oil, and wafers (Rekikim) of Matzah, anointed with oil, of fine wheat flour, you should make them.

Exodus 29:2

וְלֶחֶם מַצּוֹת, וְחַלֹּת מַצֹּת בְּלוּלֹת בַּשֶּׁמֶן, וּרְקִיקֵי מַצּוֹת, מְשֻׁחִים בַּשָּׁמֶן, סֹלֶת חִטִּים, תַּעֲשֶׂה אֹתָם.

(Video) Classic Unleavened Bread Recipe From the Bible - 4 Simple Ingredients!

Ingredients

  • 1 1/2cupsFlour (preferably stone ground, and either Emmer/Farro, Einkorn, or Barley)
  • 1 tablespoon of Olive Oil (or more as needed)
  • 1/2 cup Water, Room Temperature

Servings 3 Matzot

If one believes baking is what is called for:

  • Oven Preheat Time 1hour
  • Prep Time 6minutes
  • Cook Time 3minutes

Instructions

  • Place a ceramic pizza stone on the top shelf of the oven, which is right below the top heating element. Turn the oven to broil (500°F). The Matzah must bake right next to the heating element or it will not fully bake quickly. Do not use the oven fans.
  • Preheat the ceramic pizza stone in the oven for at least 1 hour. Do not start mixing the ingredients until the pizza stone is complete heated through.
  • Place 1 1/2 cups of the flour into a large stainless steel bowl in which the dough will be kneaded.
  • Set a timer for 18 minutes. This is the maximum allowable time that can pass between the mixing of the flour and water and all of the dough being fully baked, in order for the Matzah to be Kosher for Passover according to strict rules of modern Kashrut.
  • Slowly add 1/2 cup of water to the flour in the bowl.
  • Add 1 tablespoon of olive oil to the flour in the bowl.
  • Quickly knead the dough with your hands by folding it over and over. The dough will form into a nice firm ball after 2-3 minutes of kneading.
  • Sprinkle a large cutting board, which will be your rolling surface, with some flour to prevent sticking. Take the ball of dough from the bowl, place it onto the rolling surface and roll it with your hands into an even cylinder slightly shorter than the width of the cutting board.
  • Cut the dough cylinder into 3 even pieces. Set 2 of the pieces aside on the cutting board and with your hands roll the remaining piece into a small ball.
  • Take a rolling pin, rub some flour onto it with your hand, and begin rolling out the dough ball into a flat pancake.
  • Repeat with the 2 other pieces of dough that you set aside, until you have 3 dough pancakes.
  • Place the 3 pancakes onto the pizza stone. You might want to slide out the shelf with the pizza stone from the oven so it is easier to place the pancakes on it without getting burnt. Close the oven door and stay next to the oven. Do not walk away.
  • After 1 minute open the oven door and check if the Matzah has started to become slightly brown and bubbles started forming on top of the dough. Once that happens flip all 3 Matzot onto the other side. Check the Matzah again after no more than 1 minute. The total baking process should take no longer than 2-3 minutes.
  • Take out the Matzot from the oven and brush with a thin layer of olive oil.
  • Place the Matzot on a plate to rest.
  • The whole process must be completed in under 18 minutes in order to be compliant with strict laws of modern Kashrut. This is easily achievable if all steps are done efficiently. Enjoy.

If one believes frying is what is called for:

  • Prep Time 6minutes
  • Cook Time 4 minutes per Matzot

Instructions

  • Grease a large skillet with olive oil and heat over medium high heat.
  • Set a timer for 18 minutes. This is the maximum allowable time that can pass between the mixing of the flour and water and all of the dough being fully cooked, in order for the Matzah to be Kosher for Passover according to strict rules of modern Kashrut.
  • Place 1 1/2 cups of the flour into a large bowl in which the dough will be kneaded.
  • Slowly add 1/2 cup of water to the flour in the bowl.
  • Quickly knead the dough with your hands by folding it over and over. The dough will form into a nice firm ball after 2-3 minutes of kneading.
  • Sprinkle a large cutting board, which will be your rolling surface, with some flour to prevent sticking. Take the ball of dough from the bowl, place it onto the rolling surface and roll it with your hands into an even cylinder slightly shorter than the width of the cutting board.
  • Cut the dough cylinder into 3 even pieces. Set 2 of the pieces aside on the cutting board and with your hands roll the remaining piece into a small ball.
  • Take a rolling pin, rub some flour onto it with your hand, and begin rolling out the dough ball into a flat pancake.
  • Repeat with the 2 other pieces of dough that you set aside, until you have 3 dough pancakes.
  • Place the bread pancakes into the skillet and lightly brown the bread until cooked, 2 minutes per side.
  • Place the Matzot on a plate to rest.
  • The whole process must be completed in under 18 minutes in order to be compliant with strict laws of modern Kashrut. This is easily achievable if all steps are done efficiently. Enjoy.

FAQs

How was the unleavened bread made in Bible times? ›

Round, flat cakes of bread made from flour and water without yeast. The ordinary bread of nomadic peoples was unleavened (Hebrew maṣṣâ ), as it still is today in the Near East, and was baked on hot coals or on a grill over an open fire.

What kind of flour was used in biblical times? ›

Barley was the grain most commonly used to make into flour for bread in Iron Age Israel.

What is the difference between matzo and matzah? ›

Matzo, sometimes referred to as matzah, matzoh or matza, is a thin unleavened bread made from flour and water that's traditionally eaten during Passover.

What is matzo in the Bible? ›

Matzah or matzo (Hebrew: מַצָּה, romanized: maṣṣā, pl. matzot or Ashk. matzos) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leaven and five grains that, per Jewish Law, are self-leavening) is forbidden.

Why is leavened bread forbidden? ›

The Jews stopped eating leavened bread as a way of rejecting Egyptian culture, according to the blog of Tzvi Pittinsky, the director of educational technology at the Frisch School, a Modern Orthodox yeshiva high school in New Jersey.

Is Sourdough unleavened bread? ›

On the other hand, unleavened breads, such as flatbreads like tortillas and roti, do not rise. Sourdough bread is a leavened bread. However, rather than using baker's yeast to rise, it's leavened by “wild yeast” and lactic acid bacteria that are naturally present in flour ( 3 ).

What is the bread that Jesus ate? ›

According to Christian scripture, the practice of taking Communion originated at the Last Supper. Jesus is said to have passed unleavened bread and wine around the table and explained to his Apostles that the bread represented his body and the wine his blood.

What was bread like in Jesus time? ›

Made from wheat, barley, spelt or millet, bread could be seasoned with oil or herbs. Beside the simple round and flat bread, there were galettes and cakes with grapes or honey.

What type of food did Jesus Eat? ›

Based on the Bible and historical records, Jesus most likely ate a diet similar to the Mediterranean diet, which includes foods like kale, pine nuts, dates, olive oil, lentils and soups.

Why are matzos not suitable for Passover? ›

According to Nathan, a biblical ruling was made in the 12th and 13th centuries that “any grain that can be cooked and baked like matzo confused with the biblical grains.” Therefore, not kosher for Passover....

Why does matzah have holes? ›

The Tiny Holes in Matzo Are Key

The holes allow steam to pass through the dough, preventing it from rising and turning into leavened bread, like pita. The holes also play a crucial part in the koshering process, says Dan Pashman, host of the food podcast and blog The Sporkful.

Why does matzah have to be made in 18 minutes? ›

4. 18 minutes: Matzah has to be made in less than 18 minutes or else it is considered chametz. Rabbis cite numerous sources showing that fermentation takes place within 18 minutes after the exposure of cut grain to moisture.

What do the three matzah represent? ›

The matzot are symbolic of the three castes of Jews: Priests, Levites, and Israelites. On a practical level, three matzot are needed so that when we break the middle matzah, we are still left with two whole ones to pronounce the HaMotzi blessing. We eat matzoh in memory of the quick flight of our ancestors from Egypt.

What does the Hebrew word matzah mean? ›

It's sometimes spelled matzoh or matzah, from the Hebrew matztzah, "unleavened bread," or literally, "juiceless." Definitions of matzo. brittle flat bread eaten at Passover. synonyms: matzah, matzoh, unleavened bread.

Is Passover and unleavened bread the same? ›

Traditionally, unleavened bread made from barley was eaten during this week. Passover then, is on the fourteenth day from the commencement of the new year and is eaten after twilight on that day, which is then the start of the fifteenth day and the first High Sabbath of the week of Unleavened Bread.

Are tortillas unleavened bread? ›

Tortillas are circular, thin, unleavened round flatbreads originating from Mesoamerica. There are two main types of tortillas: Corn tortillas are made from maize, where as flour tortillas are made from wheat flour.

What are some examples of unleavened bread? ›

Unleavened bread is also known as "flatbread" because of its often flattened appearance. Made from a variety of different types of flours, including wheat, rye, and barley. There are many different types of unleavened breads made all over the world. Some popular examples include matzo, chapati, roti, and naan.

Do pancakes count as unleavened bread? ›

Pancakes. Even pancakes can be considered unleavened bread when no yeast is used to raise the batter. Pancake mixes can be found that only require a couple additional ingredients to make pancake batter. Most pancakes are cooked on a griddle, flipping once when the first side is cooked to cook the other side.

What is the equivalent of unleavened bread? ›

Unleavened bread is any of a wide variety of breads which are prepared without using rising agents such as yeast.
...
Unleavened bread.
Jewish matza eaten on Passover
TypeBread (usually flat bread)
VariationsMatzo, roti, tortilla, and many others
Cookbook: Unleavened bread

Is Pita Bread considered unleavened bread? ›

Yes, pitas are a type of unleavened bread.

Is Jesus a vegan? ›

Among the early Judeo-Christian Gnostics the Ebionites held that John the Baptist, James the Just and Jesus were vegetarians.

What was Jesus favorite food? ›

The short answer: a lot of bread. Bread was a staple in the typical daily diet in the first-century Greco-Roman world, supplemented with limited amounts of local fruits and vegetables, oil, and salt.

What kind of fish would Jesus have eaten? ›

If you remember, Jesus was cooking fish over a fire on the shore of the Sea of Tiberias the third time that he appeared to the apostles after the Resurrection. One of the most prevalent fish in that area is tilapia.

What is unleavened bread made of? ›

It is a poor bread made only with flour and water, without salt or yeast and therefore without leavening; it is also very good for those suffering from yeast intolerances. It looks like a crunchy pastry with a round or square shape and a neutral flavor, and it can combined with sweet or savory dishes.

How did they make bread in the old days? ›

Early humans made bread by mixing crushed grains with water and spreading the mixture on stones to bake in the sun. Later, similar mixtures were baked in hot ashes. The ancient Egyptians are credited with making the first leavened bread. Perhaps a batch of dough was allowed to stand before it was baked.

Was the bread at the Last Supper unleavened? ›

According to Christian scripture, the practice of taking Communion originated at the Last Supper. Jesus is said to have passed unleavened bread and wine around the table and explained to his Apostles that the bread represented his body and the wine his blood.

Where is yeast gotten from? ›

Where does yeast come from? Most commercial bread yeasts are manufactured by different companies but yeasts can naturally grow on different fruits. The most common bread yeast, saccharomyces cerevisiae, can also be grown by simply combining flour and water.

In the story of the Exodus Matzah is only called Matzah without any extra descriptions.. And Matzah bread, and Matzah loaves fried in oil, and wafers (Rekikim) of Matzah, annointed with oil, our of fine wheat flour, you should make them.. Here we are told that Matzah is made out of fine wheat flour, it can be either fried ( Matzah loaves fried in oil ) or baked ( Matzah bread ), and that it is a flat wafer (Rekikim of Matzah).. It contains only flour and water, 3 cups of wheat flour to 1 cup of water, and in the modern times it has added salt for taste, which for sure was not present in the ancient times as salt was a very rare commodity, especially in Egypt.. Not only did he introduce this recipe as the recipe of victory of the Israelites over the Egyptians, just like in his younger days it was the recipe of victory of his Egyptian army over the Ethiopians, but he also preserved its local Egyptian name – Raqaq, which made it into the Torah as Rekik.. I have recreated this recipe using Emmer Wheat and the same basic recipe as the Egyptian Raqaq, which I believe is the original Biblical Matzah recipe.. Biblical Emmer Wheat Passover Seder Rekik Matzah is made with ancient Emmer Wheat and water only.. This recipe has been recreated based on an ancient Egyptian recipe for a flat bread called Raqaq, which is identical to the Biblical Matzah made during the Exodus, and called Rekik Matzah mentioned in Exodus 29:2 and Numbers 6:15.. This is the maximum allowable time that can pass between the mixing of the flour and water and all of the dough being fully baked, in order for the Matzah to be Kosher for Passover according to strict rules of Kashrut.

“And the people took their dough before it was leavened . . .” Exodus 12:33.. “Unleavened bread shall be eaten seven days, and there shall no leavened bread be seen with thee . . .” Exodus 13:7.. The main problem with flour is that it cannot be eaten without mixing and cooking.. You’ll be able to mix, roll and bake your bread in 18 minutes.. In a large bowl, mix the flour, salt, oil, and water together until a ball comes together.. I used two baking sheets in the oven at one time.. Although the stuff will keep for years, it’s always a good idea to be able to rotate your stock.. Add half a cup of matzoh meal and one teaspoon of salt.. By the way, you should get six to 10 balls out of the mix in this recipe, depending on how big you make them.. “, but where do I find Moses’ favorite snack these days?” In the big cities where there are large Jewish communities, matzoh can be found in most supermarkets.. Ask the managers if they have Jewish food .. By the way, if your matzoh does get a little damp (it gets a bit flexible and chewier) a few minutes in an oven crisps it right up, good as new.. Since it keeps almost indefinitely if you can catch one of these sales you can stock up for a store set to last for years.. The “bread of haste” baked without the time to leaven sustained the Hebrew people through the long struggle to freedom and safety.

Baked Unleavened Bread is a flatbread with no leavening .. Wonderful for passover holiday ( Pesach) or serve as a bread side!. We can eat this homemade Matzo recipe any time of the year, not just Passover!. Making Matzah flatbread is such a great way to observe the feast of Unleavened Bread!. This 4 ingredient recipe is a great way to incorporate a Biblical approach to the Passover holiday.. This verse indicates that the bread was not leavened and that it was baked.. However, the Bible does not indicate which flour they were to use, as every household probably had different flour.. Just make sure to use Kosher for Passover ingredients and no leaven.. Dry leftover to make Matzo meal for recipes like Matzo Ball Soup!. Baked Unleavened Bread is a flat bread with no leavening .. Wonderful for passover holiday ( Pesach) or serve as a bread side!. Cut a piece of parchment paper 18" long.

With regards to unleavened bread, the rabbis have added laws that tell us that in order for matzah (unleavened bread) to be “Kosher for Passover,” the flour must be mixed for no more than 18‐22 minutes before the matzah is baked (or else it might somehow become leavened, and rise).. Mix dry ingredients, cut in shortening, mix in enough water to make dough soft and kneadable.. Mix dry ingredients, cut in shortening, mix in enough water to make dough soft and kneadable.. Mix sugar, eggs, and 1 cup flour.. Add oil or butter.

— there was no matzo to be had.. I love this recipe — the dough is a pleasure to work with, and the matzos bake in just five minutes.. Bake in a 500°F-oven for 2 to 4 minutes, keeping a very close eye on them, until they are golden and puffed in spots.. Put the flour, salt and olive oil in the bowl of a food processor fitted with the steel blade.. (It's good to turn the dough a few times as you roll to prevent sticking, but you don't need to worry about it too much as the dough is easy to peel of the counter.). To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Then slowly mix in the flour until you have a dough that is soft but not sticky.. Flip the piece over and bake an additional 2 minutes, until golden brown to your desired liking.. If using a regular baking sheet - Line your pan with parchment then bake your matzah 4 minutes, then flip and bake for an additional 4 minutes, until it's as golden brown as you like.. Place a piece of matzah in the skillet and cook for one minute, it will start to look very dark in places.. You can make your pieces of unleavened bread small enough to go in the toaster if you want, otherwise try toasting it in a skillet or the oven.. Cut your matzah into small pieces, and then toss into the oven for a few minutes until you have crunchy matzah that's great for hummus or other dips.-Make it salty!. What do you eat with your homemade einkorn matzah bread?. Here are recipes to use your homemade matzah in.

Videos

1. 18 Minute Matzah with Gabi Moskowitz
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2. Quick & Easy UNLEAVENED BREAD Recipe
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3. How to Make Unleavened Bread (Recipe in Description)
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4. Christian Passover For Beginners- How To Do A Passover At Home- Messianic Hebrew Roots Seder
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5. Back to Basics: Homemade MATZAH for Passover! | Georgia's Cakes
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6. How to make Unleavened Bread - Passover
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