Soft Matzo
Here's how we bake it at the factory. Enjoy!
Ingredient & Equipment List
PREP
Oven:
Kosher oven for Passover. Preheat to approx. 550°F (290°C).
Water:
Prepare mayim shelanu (water that has rested overnight) by refrigerating the water overnight before baking.
Equipment:
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Large bowl for mixing
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Clean surface for kneading
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French rolling pin
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Docker or fork
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Cookie sheet x2
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Optional: bench scraper
Important Halakhic Notes:
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Do not flour the table or work surface.
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If baking for the mitzvah, recite "L'shem matzot mitzvah" before beginning.
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Challah should be taken
INGREDIENTS
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600 grams whole wheat shmura flour
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360 ml mayim shelanu
(Adjustments may be necessary depending on flour and humidity.) -
Baking must take place within 18 minutes after matzo is done being worked/kneaded - some count from the moment the water hits the flour to be safe​
How To Bake Soft Matzo
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If baking for the mitzvah of eating matzo, recite "L'shem matzot mitzvah"
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Combine shmura flour and mayim shelanu (water) and knead very vigorously until fully integrated and smooth. Start timing your eighteen minutes at either the beginning or end of this step per your custom.
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Remove a small amount for the commandment of challah and discard.
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Divide dough evenly into 6 pieces. A bench scraper may be useful.
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Roll each piece into a round ball.
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Using a French rolling pin, flatten each ball into a round 1/4 - 1/3 inch thick.
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Use a docker to poke holes on both sides to prevent air pockets.
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Bake at 550°F until the exterior is golden brown but the matzo remains soft and fully cooked inside.
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If unsure, test with a toothpick; it should come out clean.
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Let cool on rack until still warm, but cool enough to eat.
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If not eating immediately, let cool to room temperature and seal in freezer bag. Store in freezer. Product will harden if left out.
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Eat warm, slowly, and with kavannah.