Friday, April 30, 2010


I had matzah years ago at a neighbor's house for Passover, really too young to understand the Exodus from Egypt, the miracles of Adonai and the lamb sacrificed, let alone slavery. What I most vividly remember is that I couldn't stop thinking that I certainly did not want to be around when my Grandmother found out I had real wine.
The matzah I turned out did not have the beautiful, golden stripes across it but it was crisp, pierced and more importantly- unleavened. There is so much significance in even the aspects of a piece of bread. For example, Yeshua is the Bread of Life Yochanan (John) 6:35-40, He was beaten (stripes) for our healing 1Kefa (Peter) 2:24, pierced Yochanan (John) 19:34&37, unleavened, sinless 2 Cor 5:21. 
You can buy lovely imported matzoh from Isra'el which meets all the religious requirements, for example it can only be 18 minutes from the time the moisture touches the flour until it bakes, or you can turn out a great product in your own kitchen and since I can't eat wheat flour this is what I opted for.
I used a pizza stone which had been thoroughly cleaned and re seasoned in a very hot oven. 
After you get the bowl and ingredients ready, preheat the oven, with the stone on the center rack, to 450F. 
2 cups flour
1 teaspoon salt
2 tablespoons olive oil
enough water to moisten 
Into the bowl put the flour, salt and oil. Add the water 1-2 tablespoons at a time until you have an kneadable but not sticky ball.
Cut the dough into golf ball size pieces, and roll each one into a ball.
I used olive oil spray on the counter and on the rolling pin to keep the dough from sticking.
Roll one piece at a time into a very thin sheet of dough.
Pierce it with a fork.
Carefully lift from counter and place quickly onto the hot stone in the oven. 
It only bakes for 3 minutes or so, it will start to brown quickly.
While the first one is in the oven roll the next and pierce it. 
Lift the finished matzoh from the stone with a metal spatula or small peel, stacking them on a clean towel or plate. Put the next one on the stone and keep the process moving.
Work quickly, and enjoy the process, think about everything this small piece of bread represents, deliverance, salvation and the true Bread of Life. Next year in Jerusalem!
By the way, 
I think this one looks like Africa, any other thoughts?


  1. I found this very interesting...going to try to make it gluten free so Jennifer can have it. Then she could use it for communion at church. As for the one shaped like Africa, my first thought was it reminded me of a cartoon character I saw as a child. It was an old man kind of like Elmer Fudd. Thanks for the recipes and info...keep it coming!

  2. I use spelt flour because my son and I can't have wheat, but haven't tried the gluten free flours for this. I have a friend who is Celiac and would be very interested in a gluten free matzoh for communion as well. Please let me know what you come up with. Thanks!