Matzoh with Onion, Garlic and DillContributed by: Cara Lyons & Ellen AllardWe find this homemade, gluten-free matzoh to be a lot better than any boxed matzoh, and our gluten-eating families completely agreed! This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Kosher, Lactose Free, Low Sugar, Vegan.
DirectionsStep 1Preheat oven to 450ºF. Line two baking sheets with parchment paper.Step 2Combine flours, salt and seasonings in a food processor and pulse to combine. Remove cover and drizzle in olive oil and 4 tablespoons water. Process the mixture until well combined. Remove cover and pinch together some of the dough. If it holds together, it's done. If it is still a bit crumbly, add more water, a teaspoon at a time, and continue processing, until dough holds together.Step 3Gather the dough into a ball. Generously flour work surface and rolling pin. Divide dough into five equal portions. Working with one at a time, roll as thinly as possible into a rustic round or oval shape. Gently lift and place on the parchment-lined baking sheet. Poke holes in horizontal rows with a fork. Repeat with remaining dough.Step 4Bake for 12-14 minutes, until browned and crisp.Serves 5. |
 Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes Servings: 5 Rating (Not yet rated) Products Used in this Recipe
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