📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
This was great. Just to let you know, the matzot are still kosher if they take longer than eighteen minutes; they're just not kosher for Passover. But they are fine for the rest of the year. Adding anything other than flour and water is fine, except that then you cannot use them for the Passover seder, but they are fine for the rest of Passover or the rest of the year. And you do not need to use kosher salt. All salt is kosher, unless it has some non-kosher additive for some odd reason. Kosher salt is something of a misnomer. It is actually koshering salt, because it is used in making kosher meat. But all salt is kosher.
Thanks for taking on matzo! I started cooking it myself last year and will never go back. I put my dough through my pasta maker to get it uniformly flat and it worked wonders!
Charlie and my fellow bakers, Another trip into nostalgia. My mom's best friend in NJ was a Jewish lady who my parents knew from the American Legion (War Veterans) Florence loved Christmas and every Holiday season (which sometimes included lighting a menorah for Hanukkah) was a delight with Flo and her husband and Kids and later grand kids. Since they were orthodox Jews every Passover (Around Easter time), Flo would clean out her pantry and lucky us got among other things, Matzah, which we gleefully devoured. Later in life I knew that after Passover, commercial matzah would be on sale so I would stock up. Alas, living in southern Mexico where there are no native jews that I've ever found (and believe me I've looked), Matzah is particularly missed. Thank you for sharing the recipe. Enjoy the holidays. hugs to you and yours from across the pond. Jim Oaxaca
Matzah is scarce here in North Texas as well, my friend! Coming from New York Jewish foods were abundant. I miss going to Jewish restaurants/delis for that delicious food. I also very much miss Matzah Ball soup 😔. One of my top favorite soups.
Haha amazing!! I love the dedication to doing it in under 18 minutes :D Really connects to the story of Exodus that Passover celebrates, where the Jewish people had to leave Egypt so quickly, they didn't have time to let their bread rise, resulting in, well, this! And funnily enough, the Matzah they made then were probably closer in texture to the "not snapping in half" then the Matzah we eat today :) Love it!
I’m always impressed by non-Jewish bakers who are sensitive to Kosher concerns, such as the 18 minute rule. Most people who are Orthodox are so concerned with the details of the Kosher laws that they do not bake their Matzohs for Passover at home. There are many bakeries under Kosher supervision that open up their ovens for visitors before Passover, allowing private citizens to bake their own Matzohs under Rabbinical supervision.
Why do they only have 18 minutes to make Matzoh for passover? Seems contrived. I get the not adding too many things, because people wouldn't have had it.
@@The_Gallowglass Israelites left egyot in a hurry didnt have time to have their bread rise therefore jewish law dictates flour water and 18 minutes strictly for this bread in commemoration of this, this is a simple explantion
yeah but why specifically 18 minutes? back then they didn't really have what we would call minutes.@@davidsykes8494 In fact until around 1700 clocks only showed the hour.
@@The_Gallowglass As Mr. Sykes pointed out, the matzos had to be baked quickly or as it says in Exodus "the bread didn't have time to rise." No time is given in the Bible but some time had to be chosen. A long time ago the Rabbis decided on 18 minutes. I'm sure that there is some mystical meaning such as the letters for 18 spell out "life" in Hebrew. Contrived is probably a much harsher word than the process of choosing 18 minutes represents. To me, arbitrary is closer to what really occurred. But some number of minutes had to be chosen and 18 was as good as any other. why is the speed limit 45 mph and not 44 mph. Pretty arbitrary? A different question one might ask is how do minutes fit in here because at least in the Talmud, as different unit of measure was used.
Hey Charlie! Great video ! Here in Israel we eat matzah only in Passover and it’s not salty at all. One of the popular ways to eat is with spreading chocolate like Nutella or some Israeli chocolate :)
Great little recipe and so easy. If you like, you can give them a little extra flavor by adding 1/2 teaspoon of onion powder, or garlic powder, or dried dill to the dough. Just don't overdo it. They're good with chopped liver or a smear of liverwurst too.
Charlie - Thanks for this recipe. I used a similar one a few weeks ago when I baked matzah for communion at my church. When the pastor broke the cracker, it made a lovely snapping sound and produced a small puff of flour. Perfect! I baked mine on a stone in my propane grill. I find it's easier to achieve and maintain the high heat.
Excellent video. I have watched a few, and this one is by far the best on making matzah, thus far. Thank you, for not waffling on about nonsense, just to make the video longer. I have switched off videos, because of this. Impish people would realise this, as some people, like myself, cannot be bothered to listen, or watch this nonsense. We are all busy and we don’t need to waste our time. So, once again, thank you, for making this, as painless as possible. 🤗💕 I have subscribed.
Okay, just pulled these from the oven. Wow! Crispy and salty and tasty! Will snack on these today during Thanksgiving prep and baking. Thanks for sharing the quick and simple recipe! Photo has been posted on “Charlie’s Baking Buddies”.
These look great and so easy! My wife is Jewish and she always buys the egg matzahs for Passover. Could you do an egg version in the future sometime, Charlie? Thanks! Oh, and BTW, I cannot stop making your white bread. I'm currently proofing my 3rd loaf in 4 days! This time I'm trying the improved recipe with the Biga preferment. Also got my sourdough starter started 2 days ago. Thanks for getting me back into baking!
I always wondered how these were made. I often have them for breakfast. Here in the Netherlands you can buy them in every supermarket, on any day of the year. Only here the make them round. We have a slightly different spelling: matzes.
I recently found your channel and it's simply "amazing". In case you' re wondering I did subscribe. I was so impressed with your knowledge of bread making, including how to control the temperature of the dough. So far, I tried the 12 inch sub which came out perfect. I've learned so much from you already. I would love to see a video of you making a bread and a pancake using coconut flour . It is such a hard flour to work with and since you're the master of baking, I couldn't think of any other person to ask. Thanks in advance
Nice video. Having only eaten "store bought" matzos it was interesting to see them made on a small scale. If I didn't have over 5 leftover pounds sitting in pantry I made give it a whorl. I will be asking my rabbi many questions based on your video. Thanks!
Great video! Thanks for sharing this experience. I made Matzah for the first time tonight and it was successful. But now I learned more about the art and (from the comments) more about kosher!
Matzah is soo good, as a child I'd sneak large bites from the giant crackers, then break them down. I will have to try this recipe, although I think I'll stab the uncut cracker with a fork before cutting.
We don't have a Jewish community in my country so I heard about matzo ball soup while reading and had the opportunity to try some while traveling. I Google to see what the balls are made of and here I am. I have flour, water, salt and an oven. I can make matzo meal at home. Thanks for the matzah recipe. I'll check your flatbread playlist too.
Was excited to see these! Guess I know what I’ll be making later! Have had great success with your Youdane loaf although your overnight whole grain rolls have become my go-to. I have a feeling these crackers will also become a go-to as your technique seems so easy but effective (for crispness, lack of shrinkage, etc. I’ve struggled with crackers in the past. ) Thanks for another master video and recipe!! (I particularly liked the thumbnail. Who could resist?!)
Thanks for this, i am looking forward to baking them. I want to make matzo ball soup but we don't have matzo or matzo mix where I am so I'll make a few batches. Matzo ball soup just looks so comforting.
Wow! So simple, crunchy nice recepit! Great Tutorial as all of yours! Thank you for sharing 🌹🌹🌹 Greetings from Kuala Lumpur, Malaysia Edith, a happy Subcriber
Looks tasty! Great for scooping dips of all kinds (thinkin' Christmas gatherings & cheese balls! .... or hummus .... or salsa ... or ). Simple quick snacks to go with variety charcuterie even. Be Safe
Interestingly, the matzah of the Italian and Sephardic communities are different from the crisp version. Edda Servi Machlin wrote a cookbook/memoir (The Classic Cuisine of the Italian Jews) about her childhood in a small village in Italy before the war; the village had an ancient Passover baking area underground, carved into the volcanic stone; the oven was wood-fired. It would be opened up every year prior to Passover and the Jewish community members would go down the steep stone steps to this hidden bakery. Each family would prepare their family matzot and cakes prior to the holiday. Their matza (and currently that of the Sephardic communities here in NY as well) was soft, flat, oval shaped and lacy, with large holes. A restaurant here in Manhattan owned by a well known family of restaurateurs used to serve this matzoh fresh from the oven in a basket on each table, seasoned with olive oil, salt rosemary and fresh garlic slices. It was so delicious.
Learnt something new from this. Thanks. Would you be doing something like the Swedish rye cracker bread? I have only ate the big round piece with a hole IKEA export version, but now no longer available in my country.
If they were dried out well, then they should last a long time. But they would lose their crunchy texture. I have never managed to store them for longer than a couple hours before munching them all 😄
FYI: Kosher salt is not necessarily kosher. Some of it is. Kosher salt is just large grained salt made by evaporating sea water. Kosher salt has a less intense flavor and no minerals in it. Sea salt, by comparison, isn't as coarse, has minerals, and a more intense flavor.
Hello! Hope you get to see this comment although the matter is not important at all: Been following you for a few months and I always wondered if ChainBaker was a reference to "chain smoker" or to "Chet Baker"? There are no right answer but the one you give :), I'm just very curious.
@@ChainBaker ahahaha nice! Thank you for so many recipes and, more importantly, methods that teach us how to bake "in general"! It helped tremendously! Hope to see you at 500k subs :)
The Bible book of Exodus tells us the Israelites left Egypt quickly, before their bread had time to rise in their mixing bowls. The 18 minutes for "Passover kosher" is rabbinical instruction from the Talmud.
Because for passover, every baked good has to be unleavened. The 18 minutes time-limit is there to prevent even the slightest leavening (encymatic activity, etc.), and is measured from the first contact between water and flour to the end of the bake. But that's only kosher for passover, for non-passover-use you may take as long as you like.
I am surprised at the amount of salt you used. When, decades ago, I bought commercial matzah it was noticeable for being so much less salty than other cracker options.
