I would like a recipe for unleavened bread like an Israeli would have made it on the very first Passover night in Egypt. I am interested in making it for communion services.
It had to be different from the highly technically manufactured modern matzo or the wafers and bits that are on the market for church use , to which some people are alergic. I have heard that pie dough which is made with flour, water, and oil or shortening only is unleavened bread; but would the oil be considered leaven? When israel was commanded to have no leaven in their houses, surely they were not to get rid of their olive oil, were they?
Can someone help me?
Restate
I would like a recipe for unleavened bread like an Israeli would have made it on the very first Passover night in Egypt. I am interested in making it for communion services.
It had to be different from the highly technically manufactured modern matzo or the wafers and bits that are on the market for church use , to which some people are alergic. I have heard that pie dough which is made with flour, water, and oil or shortening only is unleavened bread; but would the oil be considered leaven? When israel was commanded to have no leaven in their houses, surely they were not to get rid of their olive oil, were they?
Can someone help me?
Restate
Another old post.
Matzo for use on Passover night can
only be made with flour and water. The flour can be of any of the 5 kinds of grain, namely wheat, oats, barley, spelt and rye.
Thank you so much, Rabbi for the ingredients for Passover unleavened bread. Could I trouble you for the recipe proceedure as well?
And it has to be ready within 18 minutes... from start till finish, totally dry, not that the dough is still ''rising'' (being busy, I forgot the english word) not even inside.
I saw it once on a kibbutz, they made a funny contest out of it, and a big oven outside.
But the Sephardi or Yemenite Matzes are more like bread. maybe you can find a recipe on the internet.
I would like a recipe for unleavened bread like an Israeli would have made it on the very first Passover night in Egypt. I am interested in making it for communion services.
It had to be different from the highly technically manufactured modern matzo or the wafers and bits that are on the market for church use , to which some people are alergic. I have heard that pie dough which is made with flour, water, and oil or shortening only is unleavened bread; but would the oil be considered leaven? When israel was commanded to have no leaven in their houses, surely they were not to get rid of their olive oil, were they?
Can someone help me?
Restate
Another old post.
Matzo for use on Passover night can
only be made with flour and water. The flour can be of any of the 5 kinds of grain, namely wheat, oats, barley, spelt and rye.
Cite where matzoh can't be made with olive oil.
Here's a recipe I use for celebrating the Sacrifice of the Passover Lamb. (not sure if it's the same as used at a Passover Seder)
2 1/2 cups unbleached organic flour
1 cup of water
Mix well and knead for ~20-25 minutes. Occaisionally add a few drops of water so dough is soft but not sticky.
Roll out to ~3/8 in thickness.
Bake at 400 for 10 min, turn over, bake 10 more minutes, turn again and bake 10 more minutes.
Thank you so much, Rabbi for the ingredients for Passover unleavened bread. Could I trouble you for the recipe proceedure as well?
I don't know the amounts required, but mix the flour and water (whole wheat unbleached flour is best); cut the dough into pieces and use a roller to roll them out into thin pizza dough like pieces. Pierce holes throughout the dough (to keep the dough flat when it is baked); bake in very hot oven.
Jews require the dough to be baked within 18 minutes of making the dough (although a traditional matzo oven usually bakes them literally within seconds).
Cite where matzoh can't be made with olive oil.
No.
Here's a recipe I use for celebrating the Sacrifice of the Passover Lamb. (not sure if it's the same as used at a Passover Seder)
2 1/2 cups unbleached organic flour
1 cup of water
Mix well and knead for ~20-25 minutes. Occaisionally add a few drops of water so dough is soft but not sticky.
Roll out to ~3/8 in thickness.
Bake at 400 for 10 min, turn over, bake 10 more minutes, turn again and bake 10 more minutes.
I forgot to mention that before baking, you must pierce the bread to avoid air bubbles and you can score the bread to assist in it's breaking. When all is said and done, it is pierced and striped.
This may sound ignorant, but may I ask the significance ,and spiritual reason for unleavened bread in the Judaic Faith? Thank you and forgive my intrusion if I did so, In my Faith we take communion with unleavened bread;which represents the act of accepting G-d redemption; Whom I believe as Jesus ,as G-d's presence given in man, that I a Gentile ;would recieve Your promise of Grace,after The Twelve Tribes, and acceptance from the G-d of Israel into His Kingdom.Thank you for the kindness you have shown me of your Faith in Judaism, as I have seen a people with great heart given to me. Not what I expected?