FLASH'S HARLEM KITCHEN: HOMEMADE PASSOVER MATZO

Harlem Bespoke:  Local Harlem cartoonist and cooking enthusiast Flash Rosenberg reached out to us about making matzo for Passover since not all stores carry the specialty unleavened crisp bread. Yes Whole Foods is a resource but the uptowner adapted a New York Times recipe during the pandemic last year and now has it all perfected.  Get ready for this year's Zoom Seder gatherings with this rustic take on the essential food for the holy holidays.   For more on Flash Rosenberg, check out her official website FlashRosenberg.com or follow on Instagram: @flashrosenberg

  

INGREDIENTS:

~ 1 cup organic Whole Wheat Flour 

~ 1 cup organic Unbleached Whole-Wheat Flour ¾ teaspoon Kosher Salt ¼ cup Extra-Virgin Olive Oil 

~ ¼ cup Fresh Apple Puree (peeled + seeded, simmer + mashed) 

Optional but recommended: 

Kosher +/or Sea Salt to LIGHTLY scatter on top 

PREPARATION:

Heat oven to 475 degrees.   

In a large bowl, combine and fold Flour, Salt, Oil Slowly add Apple Puree to assure the dough is "doughy." Not too wet. Not too dry.

Lightly coat hands + rolling counter with Olive Oil Knead dough until smooth Separate dough into 8 cute, round balls 

Use rolling pin to flatten balls as thin as possible Aim for rounds > But extra points for oblong +/or folk-art irregular shapes Transfer each matzo to a Silpat (or parchment-lined) cookie sheet 

Prick top (stab with a fork) to mimic the classic look of perforated matzo lines 

Sprinkle top with sea salt or your favorite salt or savory sprinkle BAKE until golden + lightly browned in spots, about 7 to 12 minutes (Timing will depend on how thin you rolled the dough) 

Transfer matzos to a wire rack to cool 

Store cooled matzos in a Ziplock with a paper towel (to absorb moisture) This will assure your matzos to be crisp and tasty for the whole week of Passover. 

HarlemBespoke.com 2021