Matzos that’s SOFT?!?

Let’s start this off with our weekly Kashrut Alerts. The OU would like to remind folks that while most Pringles produced in the U.S. have been OU certified, Pringles Minis are not. Now, the following Kashi Go Lean products are NOT Kosher with the expiration date codes May 30 2007 through August 30, 2007 as they mistakenly contain a non-kosher ingredient: Carmel Peanut Butter Roll Bar; Chocolate Peanut Butter Roll Bar; Chocolate Turtle Roll Bar; Fudge Sundae Roll Bar and Oatmeal Walnut Bar. Corrective action has been taken, and products with a date code of September 13, 2007 or higher are kosher when bearing the OU symbol.

Also, I see i was nominated for a Jewish and Israeli Blog (JIB) Award for ‘Best Kosher Blog’. I doubt I’ll win, but thans for the nod of support. Personally, I find it amusing that most the nominees in this topic have been on my blogroll for quite a while now. I guess I do have SOME good taste.

Now, i just finished cooking up a batch of something I REALLY like. Soft Matzos. My rabbi sent me on this search a few months ago when we discussed different styles of Matzos. This soft matzos is a rare find, and dates back to the time of our ancestors. Also, it is only made these days by the Yemenites and Sephardim. Now, this recipe is NOT K4P by modern interpretation of the laws (The bread HAS to be cooked within 17 minutes from water touching the flour to be K4P, or so I’ve been told.), but I’d discuss it with your rabbi, none the less, for an official ruling. Who knows, you could be allowed soft matzos for Pesach, after all! Now, the following recipe was given to me by Refined Mirages, and worked well. As such, I’ll post the recipe as it was handed to me.

Whole Wheat Matzo

Mix together:
2 cups whole wheat flour
1 teaspoon salt
1 Tablespoon vegetable oil
about 3/4 cup warm water (enough for a kneadable dough)

Knead the dough, cover, and leave aside for at least 1/2 hour or, ideally, up to 2 hours. After about 1 hour (or right before rolling out), punch the dough and knead again without any more water.

Make 10-12 1 1/2″ balls; dip each one into dry whole wheat flour, and roll out into thin, 6″ circles. Place a flat, ungreased griddle on the stove at medium-high heat. When hot, place a rolled-out matzo “right side” down on the griddle. (The “right side” is the one facing you when you roll it.) When bubbles are visible, turn over and cook until tiny brown spots appear on the side facing the griddle.

If you have a gas stove, hold the matzo with a pair of tongs, and place it directly over the burner flame for a few seconds, until the matzo puffs up. Turn and repeat on the other side.

If you have an electric stove, keep the matzo on the griddle. With a wadded up paper towel to protect your fingers, press gently all around the matzo.

Flip the matzo and press gently around the other side. This procedure should make the matzo puff up. (If you press too hard, the matzo will become too crunchy.)

It’s also recommended, for those that do not like rolling dough, that they get a Roti Press (Which is what is used in the Middle East/India). A basic Roti Press can be found at, if you wish. Also, if you want to try this dish, but don’t feel brave enough to cook it, order it! I point you now to! It’s a really informative site! Anyhow, until next time, Shalom and Good Cooking!

January 17, 2007. bread, Jewish Links, recipes.

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