Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Josephus' Homemade Almost Matzah




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Based on a recipe originally by Lloyd Cupiccia



List of Ingredients




2 Cups of GF Coarse Ground Flour Blend (include buckwheat groats and oats if tolerated)
½ Tsp finely ground fresh pepper
2 Lg eggs slightly beaten
1½ Tbl Honey
1 Tbl Olive Oil
¼ Cup Water
1 Lg Onion finely chopped (size of corn kernels)
Kosher Salt
Some more Olive Oil on the side


Recipe



Preheat your oven to 500 degrees.

If you have a pizza stone use it.

Alternatively, use some unglazed ceramic tiles.

Use a cookie tray if you do not have any of the above.

Sauté the Onion in some KLP margarine and olive oil on a very small flame until the onions are caramelized.

The onions should be very dark in color but not burnt.

When you initially toss in your onions add some Kosher Salt to the onions (½ tsp), which will help draw out some of the moisture.

After several minutes, toss in about ½ tsp of sugar, which will help with the caramelizing.

After cooking drain on paper towel and set aside.

To your beaten eggs add the pepper, Honey, Olive Oil, water, and caramelized onions.

In a large bowl toss in 1½ cups of the flour, make a well and add your egg mixture.

Make your Matzah dough and use the reserved ½ flour to bring the dough together.

You may need more or less flour depending on the humidity of your kitchen.

Knead your dough for about 8-15 minutes until it springs back when you shove your thumb into it.

Cover the dough with plastic wrap and let rest for about 15 minutes.

Resting the dough will relax the flours and make it easier to roll out to a 13-inch circle.

Using a rolling pin roll out your dough to a 13-inch circle (or as close to it as you can get.

Take a fork and pierce the dough making sure to go all the way through.

Do this on both sides and make sure you cover the whole Matzah full of holes.

Using a pastry brush lightly brush dough on one side with olive oil and sprinkle with just a little bit of kosher salt and transfer using a Pizza Peel ( I pierce and prepare dough on the Pizza Peel for easy transfer).

If you plan to use a cookie sheet, make sure to use parchment paper.

If using a pizza stone you will need to cook it about 3-5 minutes and if you're not using a stone it might require a longer cooking time.