📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
This was great. Just to let you know, the matzot are still kosher if they take longer than eighteen minutes; they're just not kosher for Passover. But they are fine for the rest of the year. Adding anything other than flour and water is fine, except that then you cannot use them for the Passover seder, but they are fine for the rest of Passover or the rest of the year. And you do not need to use kosher salt. All salt is kosher, unless it has some non-kosher additive for some odd reason. Kosher salt is something of a misnomer. It is actually koshering salt, because it is used in making kosher meat. But all salt is kosher.
Thanks for taking on matzo! I started cooking it myself last year and will never go back. I put my dough through my pasta maker to get it uniformly flat and it worked wonders!
Charlie and my fellow bakers, Another trip into nostalgia. My mom's best friend in NJ was a Jewish lady who my parents knew from the American Legion (War Veterans) Florence loved Christmas and every Holiday season (which sometimes included lighting a menorah for Hanukkah) was a delight with Flo and her husband and Kids and later grand kids. Since they were orthodox Jews every Passover (Around Easter time), Flo would clean out her pantry and lucky us got among other things, Matzah, which we gleefully devoured. Later in life I knew that after Passover, commercial matzah would be on sale so I would stock up. Alas, living in southern Mexico where there are no native jews that I've ever found (and believe me I've looked), Matzah is particularly missed. Thank you for sharing the recipe. Enjoy the holidays. hugs to you and yours from across the pond. Jim Oaxaca
Matzah is scarce here in North Texas as well, my friend! Coming from New York Jewish foods were abundant. I miss going to Jewish restaurants/delis for that delicious food. I also very much miss Matzah Ball soup 😔. One of my top favorite soups.
Haha amazing!! I love the dedication to doing it in under 18 minutes :D Really connects to the story of Exodus that Passover celebrates, where the Jewish people had to leave Egypt so quickly, they didn't have time to let their bread rise, resulting in, well, this! And funnily enough, the Matzah they made then were probably closer in texture to the "not snapping in half" then the Matzah we eat today :) Love it!
I’m always impressed by non-Jewish bakers who are sensitive to Kosher concerns, such as the 18 minute rule. Most people who are Orthodox are so concerned with the details of the Kosher laws that they do not bake their Matzohs for Passover at home. There are many bakeries under Kosher supervision that open up their ovens for visitors before Passover, allowing private citizens to bake their own Matzohs under Rabbinical supervision.
Why do they only have 18 minutes to make Matzoh for passover? Seems contrived. I get the not adding too many things, because people wouldn't have had it.
@@The_Gallowglass Israelites left egyot in a hurry didnt have time to have their bread rise therefore jewish law dictates flour water and 18 minutes strictly for this bread in commemoration of this, this is a simple explantion
yeah but why specifically 18 minutes? back then they didn't really have what we would call minutes.@@davidsykes8494 In fact until around 1700 clocks only showed the hour.
@@The_Gallowglass As Mr. Sykes pointed out, the matzos had to be baked quickly or as it says in Exodus "the bread didn't have time to rise." No time is given in the Bible but some time had to be chosen. A long time ago the Rabbis decided on 18 minutes. I'm sure that there is some mystical meaning such as the letters for 18 spell out "life" in Hebrew. Contrived is probably a much harsher word than the process of choosing 18 minutes represents. To me, arbitrary is closer to what really occurred. But some number of minutes had to be chosen and 18 was as good as any other. why is the speed limit 45 mph and not 44 mph. Pretty arbitrary? A different question one might ask is how do minutes fit in here because at least in the Talmud, as different unit of measure was used.
Hey Charlie! Great video ! Here in Israel we eat matzah only in Passover and it’s not salty at all. One of the popular ways to eat is with spreading chocolate like Nutella or some Israeli chocolate :)
Great little recipe and so easy. If you like, you can give them a little extra flavor by adding 1/2 teaspoon of onion powder, or garlic powder, or dried dill to the dough. Just don't overdo it. They're good with chopped liver or a smear of liverwurst too.
Charlie - Thanks for this recipe. I used a similar one a few weeks ago when I baked matzah for communion at my church. When the pastor broke the cracker, it made a lovely snapping sound and produced a small puff of flour. Perfect! I baked mine on a stone in my propane grill. I find it's easier to achieve and maintain the high heat.
Okay, just pulled these from the oven. Wow! Crispy and salty and tasty! Will snack on these today during Thanksgiving prep and baking. Thanks for sharing the quick and simple recipe! Photo has been posted on “Charlie’s Baking Buddies”.
Excellent video. I have watched a few, and this one is by far the best on making matzah, thus far. Thank you, for not waffling on about nonsense, just to make the video longer. I have switched off videos, because of this. Impish people would realise this, as some people, like myself, cannot be bothered to listen, or watch this nonsense. We are all busy and we don’t need to waste our time. So, once again, thank you, for making this, as painless as possible. 🤗💕 I have subscribed.
I always wondered how these were made. I often have them for breakfast. Here in the Netherlands you can buy them in every supermarket, on any day of the year. Only here the make them round. We have a slightly different spelling: matzes.
These look great and so easy! My wife is Jewish and she always buys the egg matzahs for Passover. Could you do an egg version in the future sometime, Charlie? Thanks! Oh, and BTW, I cannot stop making your white bread. I'm currently proofing my 3rd loaf in 4 days! This time I'm trying the improved recipe with the Biga preferment. Also got my sourdough starter started 2 days ago. Thanks for getting me back into baking!
Matzah is soo good, as a child I'd sneak large bites from the giant crackers, then break them down. I will have to try this recipe, although I think I'll stab the uncut cracker with a fork before cutting.
Great video! Thanks for sharing this experience. I made Matzah for the first time tonight and it was successful. But now I learned more about the art and (from the comments) more about kosher!
I recently found your channel and it's simply "amazing". In case you' re wondering I did subscribe. I was so impressed with your knowledge of bread making, including how to control the temperature of the dough. So far, I tried the 12 inch sub which came out perfect. I've learned so much from you already. I would love to see a video of you making a bread and a pancake using coconut flour . It is such a hard flour to work with and since you're the master of baking, I couldn't think of any other person to ask. Thanks in advance
We don't have a Jewish community in my country so I heard about matzo ball soup while reading and had the opportunity to try some while traveling. I Google to see what the balls are made of and here I am. I have flour, water, salt and an oven. I can make matzo meal at home. Thanks for the matzah recipe. I'll check your flatbread playlist too.
Nice video. Having only eaten "store bought" matzos it was interesting to see them made on a small scale. If I didn't have over 5 leftover pounds sitting in pantry I made give it a whorl. I will be asking my rabbi many questions based on your video. Thanks!
Was excited to see these! Guess I know what I’ll be making later! Have had great success with your Youdane loaf although your overnight whole grain rolls have become my go-to. I have a feeling these crackers will also become a go-to as your technique seems so easy but effective (for crispness, lack of shrinkage, etc. I’ve struggled with crackers in the past. ) Thanks for another master video and recipe!! (I particularly liked the thumbnail. Who could resist?!)
Thanks for this, i am looking forward to baking them. I want to make matzo ball soup but we don't have matzo or matzo mix where I am so I'll make a few batches. Matzo ball soup just looks so comforting.
Wow! So simple, crunchy nice recepit! Great Tutorial as all of yours! Thank you for sharing 🌹🌹🌹 Greetings from Kuala Lumpur, Malaysia Edith, a happy Subcriber
Looks tasty! Great for scooping dips of all kinds (thinkin' Christmas gatherings & cheese balls! .... or hummus .... or salsa ... or ). Simple quick snacks to go with variety charcuterie even. Be Safe
Interestingly, the matzah of the Italian and Sephardic communities are different from the crisp version. Edda Servi Machlin wrote a cookbook/memoir (The Classic Cuisine of the Italian Jews) about her childhood in a small village in Italy before the war; the village had an ancient Passover baking area underground, carved into the volcanic stone; the oven was wood-fired. It would be opened up every year prior to Passover and the Jewish community members would go down the steep stone steps to this hidden bakery. Each family would prepare their family matzot and cakes prior to the holiday. Their matza (and currently that of the Sephardic communities here in NY as well) was soft, flat, oval shaped and lacy, with large holes. A restaurant here in Manhattan owned by a well known family of restaurateurs used to serve this matzoh fresh from the oven in a basket on each table, seasoned with olive oil, salt rosemary and fresh garlic slices. It was so delicious.
Learnt something new from this. Thanks. Would you be doing something like the Swedish rye cracker bread? I have only ate the big round piece with a hole IKEA export version, but now no longer available in my country.
If they were dried out well, then they should last a long time. But they would lose their crunchy texture. I have never managed to store them for longer than a couple hours before munching them all 😄
FYI: Kosher salt is not necessarily kosher. Some of it is. Kosher salt is just large grained salt made by evaporating sea water. Kosher salt has a less intense flavor and no minerals in it. Sea salt, by comparison, isn't as coarse, has minerals, and a more intense flavor.
Hello! Hope you get to see this comment although the matter is not important at all: Been following you for a few months and I always wondered if ChainBaker was a reference to "chain smoker" or to "Chet Baker"? There are no right answer but the one you give :), I'm just very curious.
@@ChainBaker ahahaha nice! Thank you for so many recipes and, more importantly, methods that teach us how to bake "in general"! It helped tremendously! Hope to see you at 500k subs :)
The Bible book of Exodus tells us the Israelites left Egypt quickly, before their bread had time to rise in their mixing bowls. The 18 minutes for "Passover kosher" is rabbinical instruction from the Talmud.
I am surprised at the amount of salt you used. When, decades ago, I bought commercial matzah it was noticeable for being so much less salty than other cracker options.
Because for passover, every baked good has to be unleavened. The 18 minutes time-limit is there to prevent even the slightest leavening (encymatic activity, etc.), and is measured from the first contact between water and flour to the end of the bake. But that's only kosher for passover, for non-passover-use you may take as long as you like.
📖 Find the written recipe in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
This was great. Just to let you know, the matzot are still kosher if they take longer than eighteen minutes; they're just not kosher for Passover. But they are fine for the rest of the year. Adding anything other than flour and water is fine, except that then you cannot use them for the Passover seder, but they are fine for the rest of Passover or the rest of the year. And you do not need to use kosher salt. All salt is kosher, unless it has some non-kosher additive for some odd reason. Kosher salt is something of a misnomer. It is actually koshering salt, because it is used in making kosher meat. But all salt is kosher.
Awesome! Thank you for the info 😊
@@ChainBaker You're very welcome.
@@funbaking225 Thank you. That is very kind of you to say.
Thank you 🙏
@@rebeccarpwebb4132 You're welcome.
Thanks for taking on matzo!
I started cooking it myself last year and will never go back. I put my dough through my pasta maker to get it uniformly flat and it worked wonders!
Charlie and my fellow bakers, Another trip into nostalgia. My mom's best friend in NJ was a Jewish lady who my parents knew from the American Legion (War Veterans) Florence loved Christmas and every Holiday season (which sometimes included lighting a menorah for Hanukkah) was a delight with Flo and her husband and Kids and later grand kids. Since they were orthodox Jews every Passover (Around Easter time), Flo would clean out her pantry and lucky us got among other things, Matzah, which we gleefully devoured. Later in life I knew that after Passover, commercial matzah would be on sale so I would stock up. Alas, living in southern Mexico where there are no native jews that I've ever found (and believe me I've looked), Matzah is particularly missed. Thank you for sharing the recipe. Enjoy the holidays. hugs to you and yours from across the pond. Jim Oaxaca
Thanks for sharing that story, Jim. Food really makes for the best memories :)
Happy Holidays to you and yours 🎄
Matzah is scarce here in North Texas as well, my friend! Coming from New York Jewish foods were abundant. I miss going to Jewish restaurants/delis for that delicious food. I also very much miss Matzah Ball soup 😔. One of my top favorite soups.
I asked for this and you made it. Thanks, Charlie!
That is cool that he baked your request! 👍
Haha amazing!! I love the dedication to doing it in under 18 minutes :D Really connects to the story of Exodus that Passover celebrates, where the Jewish people had to leave Egypt so quickly, they didn't have time to let their bread rise, resulting in, well, this! And funnily enough, the Matzah they made then were probably closer in texture to the "not snapping in half" then the Matzah we eat today :)
Love it!
But it's not kosher if it's in the fridge for another '30 minutes'...🤭
yes it is you dmba$$ @@manifoldgrapes124
I’m always impressed by non-Jewish bakers who are sensitive to Kosher concerns, such as the 18 minute rule. Most people who are Orthodox are so concerned with the details of the Kosher laws that they do not bake their Matzohs for Passover at home. There are many bakeries under Kosher supervision that open up their ovens for visitors before Passover, allowing private citizens to bake their own Matzohs under Rabbinical supervision.
Why do they only have 18 minutes to make Matzoh for passover? Seems contrived. I get the not adding too many things, because people wouldn't have had it.
@@The_Gallowglass Israelites left egyot in a hurry didnt have time to have their bread rise therefore jewish law dictates flour water and 18 minutes strictly for this bread in commemoration of this, this is a simple explantion
yeah but why specifically 18 minutes? back then they didn't really have what we would call minutes.@@davidsykes8494 In fact until around 1700 clocks only showed the hour.
@@The_Gallowglass As Mr. Sykes pointed out, the matzos had to be baked quickly or as it says in Exodus "the bread didn't have time to rise." No time is given in the Bible but some time had to be chosen. A long time ago the Rabbis decided on 18 minutes. I'm sure that there is some mystical meaning such as the letters for 18 spell out "life" in Hebrew. Contrived is probably a much harsher word than the process of choosing 18 minutes represents. To me, arbitrary is closer to what really occurred. But some number of minutes had to be chosen and 18 was as good as any other. why is the speed limit 45 mph and not 44 mph. Pretty arbitrary?
A different question one might ask is how do minutes fit in here because at least in the Talmud, as different unit of measure was used.
Hey Charlie! Great video ! Here in Israel we eat matzah only in Passover and it’s not salty at all. One of the popular ways to eat is with spreading chocolate like Nutella or some Israeli chocolate :)
Great little recipe and so easy. If you like, you can give them a little extra flavor by adding 1/2 teaspoon of onion powder, or garlic powder, or dried dill to the dough. Just don't overdo it. They're good with chopped liver or a smear of liverwurst too.
Charlie - Thanks for this recipe. I used a similar one a few weeks ago when I baked matzah for communion at my church. When the pastor broke the cracker, it made a lovely snapping sound and produced a small puff of flour. Perfect! I baked mine on a stone in my propane grill. I find it's easier to achieve and maintain the high heat.
Thank you 💕 this will be a great experience for Passover....
Excellent. Not only the recipe but also the presentation style and personality.
Thank you 🤩
very nice, will do these, nice addition to the baking session, easy done when needed and who doesn't like a crunchy cracker, thanks!
Okay, just pulled these from the oven. Wow! Crispy and salty and tasty!
Will snack on these today during Thanksgiving prep and baking.
Thanks for sharing the quick and simple recipe! Photo has been posted on “Charlie’s Baking Buddies”.
⚡👩🍳😁
Fantastic. Thank you, Charlie. I didn't know about the 18 minutes to have them kosher. Very interesting
Excellent video. I have watched a few, and this one is by far the best on making matzah, thus far. Thank you, for not waffling on about nonsense, just to make the video longer. I have switched off videos, because of this. Impish people would realise this, as some people, like myself, cannot be bothered to listen, or watch this nonsense. We are all busy and we don’t need to waste our time. So, once again, thank you, for making this, as painless as possible. 🤗💕 I have subscribed.
Thanks for making this! Of the 10 or so videos I watched on making these, yours was hands-down the most comprehensive.
Thanks!
Thank you so much, Ernie! 😊
Simple enough, thanks Charlie, I tried to find a video on your channel about the turkish street bread Simit, hope you put that on your list.
It's not quite simit, but it's what I have at the moment - th-cam.com/video/buDeIu8-nfc/w-d-xo.html 😁
I always wondered how these were made. I often have them for breakfast. Here in the Netherlands you can buy them in every supermarket, on any day of the year. Only here the make them round. We have a slightly different spelling: matzes.
Thank you for this recipe, I tried it and it's absolutely amazing.
These look great and so easy! My wife is Jewish and she always buys the egg matzahs for Passover. Could you do an egg version in the future sometime, Charlie? Thanks!
Oh, and BTW, I cannot stop making your white bread. I'm currently proofing my 3rd loaf in 4 days! This time I'm trying the improved recipe with the Biga preferment. Also got my sourdough starter started 2 days ago. Thanks for getting me back into baking!
Excellent! I will make a batch tomorrow. Thank you!
Matzah is soo good, as a child I'd sneak large bites from the giant crackers, then break them down. I will have to try this recipe, although I think I'll stab the uncut cracker with a fork before cutting.
Great video! Thanks for sharing this experience. I made Matzah for the first time tonight and it was successful. But now I learned more about the art and (from the comments) more about kosher!
Woah!! So exact!! So modern!!! 🎉i will try your way too!!! Thank you!!!
I recently found your channel and it's simply "amazing". In case you' re wondering I did subscribe. I was so impressed with your knowledge of bread making, including how to control the temperature of the dough. So far, I tried the 12 inch sub which came out perfect. I've learned so much from you already. I would love to see a video of you making a bread and a pancake using coconut flour . It is such a hard flour to work with and since you're the master of baking, I couldn't think of any other person to ask. Thanks in advance
woah! My Granny will absolutely love this.
looks delicious, I definitely have to try it
Thanks! I just found your channel. May Jesus continue to bless you and your family
We don't have a Jewish community in my country so I heard about matzo ball soup while reading and had the opportunity to try some while traveling. I Google to see what the balls are made of and here I am. I have flour, water, salt and an oven. I can make matzo meal at home. Thanks for the matzah recipe. I'll check your flatbread playlist too.
Iran?
Thank you so much for this, I've been looking at how to make this matzo bread.🙏❤️
God bless from the Philippines.
Nice video. Having only eaten "store bought" matzos it was interesting to see them made on a small scale. If I didn't have over 5 leftover pounds sitting in pantry I made give it a whorl. I will be asking my rabbi many questions based on your video. Thanks!
Thank you so much for this amazing content ❤
Ty for your lovely recipes. I love the calm way you present your recipes
This is very useful. My mother always fried fish in crushed matzo crackers.
Was excited to see these! Guess I know what I’ll be making later! Have had great success with your Youdane loaf although your overnight whole grain rolls have become my go-to. I have a feeling these crackers will also become a go-to as your technique seems so easy but effective (for crispness, lack of shrinkage, etc. I’ve struggled with crackers in the past. ) Thanks for another master video and recipe!! (I particularly liked the thumbnail. Who could resist?!)
I usually always buy it but used your recipe and it turned out perfect !!! Thankyou 😊💕
Excellent, thank you.
Thanks for this, i am looking forward to baking them. I want to make matzo ball soup but we don't have matzo or matzo mix where I am so I'll make a few batches. Matzo ball soup just looks so comforting.
Brilliant!
thanks for another super video. can you please, please, please do guyanese dahl puri one day?
Something like this? th-cam.com/video/fr1k-aXIHxk/w-d-xo.html
@@ChainBaker that’s the one! 😋
Wow!
So simple, crunchy nice recepit!
Great Tutorial as all of yours!
Thank you for sharing 🌹🌹🌹
Greetings from Kuala Lumpur, Malaysia
Edith, a happy Subcriber
I will try this. thanks
Fantastic!!!
תודה רבה לך!
השם ישתבח תמיד
Very good
Thank you!
Matzah to eat with rrrrarrrassh and sheesssheeesh! Full meal!
I love matzah bri and matzah butter and salt.
😊 Good 👍 thanks for sharing your vlog ☕
I enjoyed this video, thanks for making it!
Looks tasty! Great for scooping dips of all kinds (thinkin' Christmas gatherings & cheese balls! .... or hummus .... or salsa ... or ). Simple quick snacks to go with variety charcuterie even. Be Safe
Love that Baker, thank you
These look great! I will have to check out the other cracker recipes--a medium small box costs almost $5.00 (USD).
Oops! Thanks for this recipe, I will be trying today!
This is awesome!! Thanks!!
I love matzah
Thank you for this delicious recipe can you make one on how to make it kosher?
If you're Jewish you should probably know better than me.
Definitely want to try. A box of matzah is $6!
Thanks
✌️😎
Thanks! If you'd like to see a traditional handmade! factory version for Passover, th-cam.com/video/G6H38KdyrYA/w-d-xo.html
Nice, thank you
Interestingly, the matzah of the Italian and Sephardic communities are different from the crisp version. Edda Servi Machlin wrote a cookbook/memoir (The Classic Cuisine of the Italian Jews) about her childhood in a small village in Italy before the war; the village had an ancient Passover baking area underground, carved into the volcanic stone; the oven was wood-fired. It would be opened up every year prior to Passover and the Jewish community members would go down the steep stone steps to this hidden bakery. Each family would prepare their family matzot and cakes prior to the holiday. Their matza (and currently that of the Sephardic communities here in NY as well) was soft, flat, oval shaped and lacy, with large holes. A restaurant here in Manhattan owned by a well known family of restaurateurs used to serve this matzoh fresh from the oven in a basket on each table, seasoned with olive oil, salt rosemary and fresh garlic slices. It was so delicious.
Very interesting. Thank you so much for sharing that :)
👍
I wonder if these would come out if made with home ground flour. Maybe I’ll try and see.
Maybe do another timed challenge for fun. Not a lot but maybe 1 or 2 of them could be a lark
Learnt something new from this. Thanks. Would you be doing something like the Swedish rye cracker bread? I have only ate the big round piece with a hole IKEA export version, but now no longer available in my country.
I'll add them to my list. Here are my rye crackers - th-cam.com/video/ttPa3KBPrSU/w-d-xo.html 😁
Picking on both sides? Grazie from Italy☀
Can I use all purpose flour if i don’t have bread flour; will it yield the same results?
It should work fine for this recipe.
THANK YOU FOR MAKING MY MISTAKES ... 🙄
!!
I heard you weren't supposed to add oil, so I didn't. Is that the reason my dough was so sticky? I wasn't able to knead it without flour like you did.
The oil makes it more sticky. Perhaps you have weaker flour. Try using less water next time and that should fix it.
More flat bread recipes please... What about Lebanese/Syrian saj bread
I'll add it to my list :)
Hi, I wonder how long they last? Can we keep them like some weeks or months like hardtack?
If they were dried out well, then they should last a long time. But they would lose their crunchy texture. I have never managed to store them for longer than a couple hours before munching them all 😄
👍🏽
FYI: Kosher salt is not necessarily kosher. Some of it is. Kosher salt is just large grained salt made by evaporating sea water. Kosher salt has a less intense flavor and no minerals in it. Sea salt, by comparison, isn't as coarse, has minerals, and a more intense flavor.
Would love to try this, but where the recipe? Can’t just throw flour and water together, lol, the link doesn’t take you to the recipe.
Click 'show more' below the video. The link is there ✌️
🙏👌👍
I only have an air fryer. Any advice?
I've never used one, so I can't say much. But people have told me that they use it quite successfully for breadmaking.
Since you are in the Jewish theme why not make Matzah balls :) and toss them in a soup :) Yay!!!
Hello! Hope you get to see this comment although the matter is not important at all:
Been following you for a few months and I always wondered if ChainBaker was a reference to "chain smoker" or to "Chet Baker"?
There are no right answer but the one you give :), I'm just very curious.
Chain smoker. Because I bake bread one after the other 😄 the healthier kind of addiction 😎
@@ChainBaker ahahaha nice! Thank you for so many recipes and, more importantly, methods that teach us how to bake "in general"!
It helped tremendously!
Hope to see you at 500k subs :)
🙏
Can you make it (them) round?
Sure. Divide the dough into pieces, shape them into balls and then roll them out individually 👍
would they be crispy for the next day ??
No. You'd need to re-crisp them in the oven for a couple minutes.
What are the measurements or weight of each ingredients?
Click 'show more' under the video title and there will be a link to all my recipes.
Where does the 18-minute time limit come from?
Not sure. Many resources on the internet mention it.
The Bible book of Exodus tells us the Israelites left Egypt quickly, before their bread had time to rise in their mixing bowls. The 18 minutes for "Passover kosher" is rabbinical instruction from the Talmud.
How much flour oil salt water?
The recipe is in the link below the video. Click 'show more' under the title.
I am surprised at the amount of salt you used. When, decades ago, I bought commercial matzah it was noticeable for being so much less salty than other cracker options.
I like a salty cracker, but it is certainly no necessary ✌️
Why is there a time limit if they are to be kosher??? I have never heard of anything like that!🤯
Because for passover, every baked good has to be unleavened. The 18 minutes time-limit is there to prevent even the slightest leavening (encymatic activity, etc.), and is measured from the first contact between water and flour to the end of the bake. But that's only kosher for passover, for non-passover-use you may take as long as you like.
@@christophdeelmann6970 good to know. Thank you!
oral torah
I made mine in less than 18 but it also is not as good .... In the old days before clocks there wasn't a 18 min. who later decided 18 min. ???
That is a great question! 🤔
Childish me thought the dough looked like a bum before it went in the fridge.
😁
you always look like you're stoned. but i like it
😅
My horrible attempt of making this product with almond flour was a lesson for me not to use almond flour. 😂
😂 I would not even know where to begin with such a conversion. My gluten free baking experience is 0 right now 😅
Bread flour doesn't make sense, will make it dense and hard
It did not.
@@ChainBaker Sounds good, then I will try it, thank you
👍