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Food & Wine
Whole-Grain Matzo
Cookbook author Marcy Goldman started bakingmatzowith her young sons after touring a temporary factory at a local synagogue that producedshmuramatzo—the traditional, handmade variety. "As a baker and a Jewish mother, I thought,I can do that," she says. The whole-grain flours in this recipe create a more crackly, sandy texture than white-flour matzo.More Passover Recipes
© Antonis Achilleos
Ingredients
Directions
Make Ahead
The baked matzo can be kept crisp in an airtight container for up to 1 week.
Notes
Spelt and oat flours can be found at well-stocked specialty and natural-food stores.
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