The Egyptian Karaite Jewish community had a delicious and unique way of making matzah. Those Karaites use the following matzah recipe for general consumption during Passover; a less flavorful version of the recipe, however, is used during the Passover haggadah reading.
- 4 cups of flour(not self-rising or containing rising agents)
- 2 heaping tablespoons of crushed coriander seeds
- 1 level teaspoon salt
- 3/4 cup sunflower oil
- 3/4 cup of water and add more as needed
- Food processor or coffee grinder
- rolling pin
- large bowl(to knead flour in)
- baking sheet
- Preheat the oven to 355 degrees Fahrenheit and oil the baking sheet.
- Freshly grind coriander with blender. Mix ground coriander and salt into the flour
- Add the oil and knead it into the flour.
- Gradually knead the water into the dough until the dough is no longer sticky
- Flatten the dough with a roller until it is 1 cm (about 1 /2 inch) thick; shape it to fit on the baking sheet.
- Place the dough on the baking sheet and cut into squares or triangles
- Cook for 15-20 minutes until crispy like a dry cracker.
- For subsequent batches, wash utensils thoroughly and repeat.