OLIVE OIL MATZO
There is a wonderful Sardinian flatbread known as carta musica - sheet music, because it is nearly impossibly thin - that I never thought of making. Something about its ethereal nature made me assume that it would be too difficult. Turns out, making this bread is a snap, and the dough has such a high percentage of olive oil that rolling it super-thin is almost no work at all. The dough is a joy to work with. It's almost impossible to tear and, with a minimum of additional flour, is stick-free. Baking takes a bit of practice because the oven must be heated to reach a very high temperature before the dough is inserted. The last few breads will bake a bit faster than the first few because the baking sheet will be hot.
Provided by Mark Bittman
Categories easy, quick, appetizer, side dish
Time 30m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)
- Cut dough into 12 small balls - this is easiest if you cut the ball in half, then half again, then into thirds - and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.
- Put dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on breads - they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 62 milligrams, Sugar 0 grams
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Amin Dad
[email protected]I'm so glad I found this recipe! It's a delicious and easy way to enjoy matzo.
Awais Mia khel
[email protected]This recipe is a great way to add some variety to your breakfast or brunch menu. The olive oil and herbs give the matzo a unique and delicious flavor.
Wz Abbasi
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's a great way to use up leftover matzo.
Anni
[email protected]I'm always looking for new ways to use matzo and this recipe is a great option. It's a delicious and versatile dish that can be enjoyed in many different ways.
Wendy Rose
[email protected]I made this recipe for a party and it was a hit! Everyone loved the crispy texture and the savory flavor.
antony karanja
[email protected]This is a great recipe for a quick and easy snack. I love that it's also healthy and flavorful.
Jeanree' Pinder
[email protected]I'm not usually a fan of matzo, but this recipe changed my mind. The olive oil and herbs really elevate the flavor.
Isaac Ogbonna
[email protected]I was pleasantly surprised by how easy this recipe was to make. It's definitely a keeper!
Karen King
[email protected]I love the simplicity of this recipe. With just a few ingredients, you can create a delicious and satisfying dish.
Salman Kashmiri
[email protected]I've made this recipe several times now and it always turns out great. It's a perfect snack or appetizer.
jesse pendleton
[email protected]I followed the recipe exactly and the matzo turned out perfectly crispy and flavorful. My family loved it!
Shamrez Seera
[email protected]This matzo recipe is a game-changer! The olive oil adds a delightful richness and the herbs give it a burst of flavor. I highly recommend trying this recipe.