Is homemade matzoh better than store-bought?!
Answers:
I LOVE to make Matzoh, its more rustic feeling and yes, i believe it's better by the sheer concept that it's made by loving hands! The hardest part is getting your home oven hot enough and as Andrew stated, getting it thin enough. I have solutions for both of these challenges!
I have found that placing either a dry cast iron griddle in the oven or pizza stone both work well to capture that charred flavor. An inverted cookie sheets can also be used but not as effectively.
The ingredients are as simple as flour and water with the addition of salt for flavor. My favorite way is to add a mixture of black and white Sesame Seeds. This imparts a nutty element and adds to the visual appeal. I have also played around with Turmeric for a warm yellow color but it's not necessary.
Heat oven to 500 degrees with a cast iron griddle or pizza stone on bottom shelf closest to the elements.
In a large Mixing bowl combine:
2 cups Flour
1 tsp sea or kosher salt
1/4 cup mixed or white sesame seeds
Quickly add 1 1/2 cups water and mix until just combined. Do not over mix this dough as it will become tough and hard to roll out thinly.
I always rest my dough for at least 20 minutes at room temperature wrapped in plastic to avoid a skin forming. This allows the gluten to rest(strings of proteins that awaken and start to bond with the addition of moisture)
On a well floured surface portion dough into at least 6 pieces and roll as thinly as possible.
It is helpful to turn it over every few passes with a rolling pin. If you have a pasta machine this would be another way to achieve a thin sheet.
I personally like the rustic oblong shape that happens naturally while rolling out the dough. however, you could use ring molds or a fluted cutter to create a very intentional shape if that is a desired aesthetic.
Prick the dough all over with a fork,
using a large spatula and an inverted cookie sheet transfer the raw matzoh from the table to the awaiting hot stone or griddle with a quick sliding motion. Flour is your friend here, do not use sparingly on the sheet pan, it acts as miniscule ball bearings! Let the Matzoh cook for 2-3 minutes, just until it start to blister, then turn over and cook 2 minutes more.
Keep your eye on them, they go fast & burn easily!
Store up to a week in a zip lock bag. But even if they become stale they will always be delicious for Matzoh Brei, my personal favorite!
When it comes to things like hamburger buns, ketchup, Dijon, pickles ... and a bevy of other products (including matzoh), I don't believe in making something at home when the same product exists in superior form at the grocery store.
Everything homemade is better provided the person doing the cooking knows what they are doing
Making it is fun but i prefer store bought matzah
Depends on whose home it's made in. >