Passover commemorates the exodus of the Jewish slaves from Egypt during ancient times. During this time elaborate meals, or Seders, are held with the family and the story of Passover is told. Unleavened bread, or matzo, is a traditional food that is eaten on Passover as a reminder that the Jews who fled Egypt had no time to bake their bread before fleeing. Make unleavened bread with these directions.
- Skill level:
Things you need
- Cookie sheet
- Rolling pin
- 4 cups of bread flour
- ¾ cup of water
- ¾ cup sunflower oil
- 2 heaping tablespoons of cilantro
- 1 level teaspoon of salt
Gather up the needed ingredients before beginning. This unleavened bread recipe calls for 4 cups of bread flour which is not self-rising, ¾ cup of water plus more if necessary, ¾ cup sunflower oil, 2 heaping tablespoons of cilantro and 1 level teaspoon of salt.
Preheat the oven to 350 degrees F and grease a cookie sheet.
Use a coffee grinder to crush the cilantro and then mix it with the salt. Add this to the flour.
Add the oil to the flour and mix well.
Pour the water into the flour mixture and knead lightly. It will be ready when the dough is no longer sticky. Add extra water 1 tablespoon at a time if the dough is too dry.
Use a rolling pin to roll the unleavened bread dough out on a lightly-floured surface. Flatten the dough to about ½ inch in thickness. Try to make the shape as close as possible to the shape of the pre-greased cookie sheet.
Put the dough on the cookie sheet and cut into triangles or squares. Bake the unleavened bread for 15 to 20 minutes. It will be dry in consistency like a cracker.
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