Modern Manna recipe / Wine and anise matza
It's hard to make homemade matza that is kosher for Passover, but this recipe from the Italian Jewish community of Pitigliano is well worth making before or after the holiday.
Remember, you have only 18 minutes to prepare these matzot, start to finish. You will need to make sure your oven is at the right temperature and that you have all the ingredients measured and ready before you start. As soon as you have one baking sheet ready with the matzot put it in the oven and continue with the rest of them.
Yields a dozen matzot.
2 cups flour
1/4 teaspoon salt
3 tablespoons sugar plus more for dusting
1 teaspoon anise seeds
1/2 cup water
1/4 cup olive oil
3 tablespoons white wine
1. Preheat the oven to 475 degrees.
2. In a stand mixer with the dough hook attached put all the dry ingredients, then add water, oil and wine, mix until the dough is formed.
3. Move to a lightly floured surface. Divide the dough into 12 small balls. Use a rolling pin to roll each ball into the thinnest matzah you can make. Move each matzah to a non-greased baking sheet, pierce with a fork and sprinkle a little sugar on top.
4. Bake in the oven for about 2-3 minutes, flip the matzot to the other side and bake for another 2-3 minutes, or until the sides begin to brown and the matzoh is crunchy.
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