Olive Oil Matzo - Mark Bittman | The New York Times
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- Опубликовано: 22 мар 2010
- Mark Bittman makes a flavorful matzo-like bread that was inspired by a Sardinian flatbread.
Related Article: nyti.ms/cVQTA3
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Olive Oil Matzo - Mark Bittman
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Развлечения
“While you’re preparing to flee, preheat your oven.” Best line I’ve heard in awhile!
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Your sense of humor is awesome! Your recipe is terrific, too. You've inspired me to try it myself. Shalom! (sorry, gotta flee now...)
Ingredients for twelve marzo:
2 cup flour
Half cup of wáter
1/3 olive oil
0.5 tsp salt
Emulsion water and oil.
Oven to 500 degrees pre Heat.
Put one or two minutes for each sides in The oven.
2cup flour
Halfcup water
1/3cup oil
0.5tsp salt
Thanks helpful from a fellow Jew
@@kc-wr1ui Thanks ruclips.net/video/LCfnNvbvxAU/видео.html
Thanks
@@usernopitynopenope7467 ruclips.net/video/eL7BIGnj4SA/видео.html
Thanks!
I've been making this recipe for years and the whole family loves it. It is wonderful. Thanks.
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I have made this many times over the past couple of years since finding your recipe and it turns out perfect every time! It is our favorite matza recipe! Thank you so much!!
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This is a fabulous recipe! Could not believe how manageable the dough is! Crunchy! This is my new "go-to" recipe from now on for Passover and Unleavened Bread. Plus, so easy!
lol I make it for our communion at church and one person complained because it was crunchy- matzo bread is a cracker like these....hence the crunch lol! love this recipe!!! Shalom!
the mention of fleeing got me
No, Mark! I just now made this, and apparently you had neglected to tell your viewers that you have a rather upscale CONVECTION OVEN to achieve those results at 500F in three minutes. Most people have conventional ovens, not convection ovens, and so ours will take longer to bake -- and then it won't bake as evenly because the centers of the matzos have heat conducted away from them by surrounding dough, and the air settling from above is also cooled because the dough is a heat sink. That is the entire purpose of a convection oven: to force a constant flow of stable heated air over the surfaces of what is being baked. This is the very same principle in sous vide cooking, except with water rather than air. That was a rather large omission, sir.
I've made these a number of times in a conventional oven with great results. If you have a manual pasta machine, use that to roll the dough out very thin. Then, they'll cook up fast and even.
@@jakelondon Yes, of course they would! My point is, they will not when made according to the recipe AND technique shown in this video.
@@adamchurvis1 I should have been more clear in my first reply. I made this recipe a few times rolling out by hand as well, and I thought the results were also good, good enough to keep making the recipe. Then, I came across a blog post where they were using the pasta roller. That led to even better results and it was less work than rolling by hand. It's also less important to let the dough rest if you're using the pasta roller. So that's how I've made the recipe ever since. But the recipe worked fine in a regular oven. If memory serves, one issue here is that in the video he mixes the olive oil and water together, but in the written recipe, I'm not sure they instruct you to do that. Definitely works better if you use the method in the video.
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@@adamchurvis1 ruclips.net/video/LCfnNvbvxAU/видео.html
Thank you for sharing. I will try making this. God Bless you.😊
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Looks delicious! I will try for sure!
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I make these every year! They are delicious! ❤
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Going to try this for sure! Looks good!
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That looks good!
Made it, SO good and SO easy . put the bread in my vortex air fryer at 400, turned out great, I have felt led to take communion everyday, thank you!
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I cooked it in a pan with and without oil on the stove, and toaster oven came out great. And its great if it can be cooked in convection or regular ovens. 🌹
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❤️music & the recipe!
Damn these look so good and so easy!
Thank you nyt.
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"As you're preparing to flee..." haha
Wished I saw your recipe before I attempted matzah
Thanks for this recipe! I and several of my family members require gluten free... so I experimented. Not a bad result... the GF flour requires almost twice (not quite... add slowly) the water, and also almost twice the cooking time (again, watch it carefully...) But all in all, I'm thrilled to have fresh, homemade GLUTEN FREE matzo for our Passover this year!
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Your best intro ever!!!!!
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thank you , shabbat shalom
I tried making this recipe exactly how Mark did it on the video. Oven:500 degrees. I tried bake setting, convection bake and convection. After 8 or 9 minutes I took them out. They refused to brown! I had them rolled out paper thin! They did get crispy but I wanted them to get brown like in the video! Any thoughts?
Make a half recipe of this using a whisk and a blend of whole grain and AP flour. Came out great (except next time I'll add a bit more salt). A half recipe is a good size for just ONE cookie sheet. :) Thanks for this recipe. It's the best I've tried -- and as a follower of Christ Jesus that keeps Passover with other Christians, it works for us as we do not follow the rabbinical laws of Judaism.
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Bake at what temperature ???
Made the bread in a frying pan with oil another without oil, and in toaster oven. I prefer it on the stove.
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I'm thinking about doing this in our Ooni Pizza Oven for Passover. Anyone ever try anything like that here?
What kind of flour did you use?
epilleux Did you ever get a response to this question?
@@marnilaughman6615 Thanks ruclips.net/video/LCfnNvbvxAU/видео.html
You are supposed to pierce the entire loaf with a fork and so that it doesn't bubble.
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This recipe is incorrect as traditionally the tears of our people were used instead of water and salt, please fix this inaccuracy.
but is it ?
@@Gaetano.94 im a muslim, explain to me, is this serious or joke ?
Jibran Khan Tareen a joke. But we do use salt water to symbolize the tears of our people on Passover lol.
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OY....we can't get matzo this year (i live in the middle of nowhere in western turkey) and i really want matzo, not for a seder which i can't do anyway (we're under house arrest) but i love 'fried matzo...wonder if this will cook up to be anything like the fried matzo i'm longing for...we'll see.
Jews under arrest. Is this a dream
👍👌
Not even gonna reply to rufkl (idiot) that looked great and easy. Would go well with some kalamata olive humus dip!
350 for matzah, 1600 for k eye k
This recipe is for people who realize you can bake fresh flatbread daily from your supply of grain. The prohibition is having any leavening agents like yeast or sour dough culture. In hebrew the word used is actually Saor a simple variant of the English word Sour. Any religion that tells you not to have fresh hot baked bread daily unless you're fasting of course, has some serious errors in it.
Can these be made on the stove top?
Im sure
@@MP-xd1tc Thanks ruclips.net/video/LCfnNvbvxAU/видео.html
Wait. Regular flour!?!? How?
I just love being a Jew
Jewish holidays seem to revolve around feasting and those that don't appear to involve starving one's self and then feasting.
@@DLCaster Thanks ruclips.net/video/LCfnNvbvxAU/видео.html
Well you did say this is NOT matzo and you are 100%b correct. Real matzo has 2 ingredients; flour and water ... period.
I really wish that people would stop calling just any old cracker “matzah”. Traditional matzah isn’t even a cracker at all - it’s soft like a laffa or a tortilla. The modern cracker stuff was just developed to be shelf stable. Definitionally, anything with oil in it cannot be matzah - even aside from the question of Jewish law, culinarily it’s as wrong as making Mexican black beans and rice and then claiming that it’s a paella. It’s very easy to bake real matzah at home, but it’s extremely hard for people to find good information on how to do it, in large part because so many of these recipes for random non-matzah-like crackers are being called matzah and clogging up the search results. Please stop.
When the 12 tribes of Yisra'el fled Mitsrayim we were commanded by putting the blood on the doors that that we were safe as the destroyer will pass over and not destroy the first born of Yisra'el!! No leaven to be found in our houses. So do not say when we fled that we did not have time to leaven the bread. It was the first Pesach. Jews are one tribe of twelve!!! Shabbat Shalom from South Africa. Tribe of Reuben.
Have you read the Holy Scriptures in Shemoth/Exodus 12:39, to be specific...
@@victoriakendall5121 yes. Read in context. Shemoth 12: 8. The whole 12 in context. Like the whole of the Holy Scriptures. Bless you in Yeshua's Name.
Lol are you one of those african jew that's trying to appropriate holy scriptures to pretend to be a jew? The twelve tribes of israel were all semites... The queen of saba was not south african.
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@@achsahkaleb4844 ruclips.net/video/LCfnNvbvxAU/видео.html
This is atheist matzah.
Thanks like the atheist reply I don’t believe in God thank God.
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this would suck i know it
I've always found it strange that the Jews can be some of the most blasphemic people on the planet...