Matzah or matzo is an unleavened flatbread that is part of Jewish cuisine and an important element of Passover. Passover is still a while away, but I wanted to make this because someone suggested it to me recently. Now to make it kosher there are a few rules one of which is that the bread must be made from start to finish in less than 18 minutes. That may sound like a great challenge for many bakers. I know that I can make it better if I take my time, so this is not the kosher way.

The most basic and pure version only contains flour and water. This recipe has added salt and olive oil for flavour. Resting the dough after kneading and resting the precut breads before baking can produce better results, prevent shrinking, and make the dough easier to work with.

If you would like to attempt the 18minute bake, then make sure your oven is preheated before you start. Mix the dough and let it rest for a couple of minutes. Roll it out, cut it and dock it. If you have time, then rest it again. Baking only takes 3 – 4 minutes.

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