Mid Pesach Matzah - Passover Bread all Week Long
A very simple recipe - illustrated
The reason for the Moed (appointed time) is to commemorate the angel of death having passed over the residences on the night that the tenth plague hit Far'oh (Pharaoh) and all the Mitsraim (Egyptians). That last plague caused every mother to lose her first born - they just died. That was the straw that broke the ruler's heart. The same heart he had been hardening just before refusing to let the Hebrews go to worship in the wilderness.
The bread reminds us that those people had to make their bread in haste, not waiting for yeast to rise. I choose to make mine fresh for every meal.
Matzah for any purpose
If I want ta sandwich, I pour out a random amount of flour on this measuring pad. It is not required to have one of these. Then I put the cast iron pan on the stove and let it heat up on low.
In the midst of the small mountain of flour, I dip my finger into the point and make a bowl out of the flour by hollowing out the middle to make room for about 1/3 cup of water and other spices. I start by putting, salt, pepper, and dried garlic bits in that bowl.
The put the water in. While those things are hydrating, I gather whatever type of ingredients and prepare them (pastrami, lettuce, onion, mustard, cheese, etc.), for just matzah, you need not prepare sandwich ingredients.
Now that the water has sat for a while preparing ingredients, it is time to start mixing the flour and water. With a skewer oven a butter knife, start pulling flour into the water from the inner ring of your flour bowl and mix. It will turn into what looks like gravy. When that happens, you can start folding the walls of your flour bowl into the middle. Mix and kneed the mixture, adding flower or water to gain a nice, somewhat sticky, dough.
Press into a half-inch round hockey puck and start rolling it, flipping and applying flour to the surfaces. When you have your desired thickness (between 1/16 and 1/8 inch thick) and size (no more than the size of your cast iron pan, mine is eight inches round. It is time to cook it.
Cast iron pans are meant to be used at high heat. Make sure it is really hot or the dough will stick. No need to put any oil or anything on it. Water should dance on the surface. As soon as the pan meats that requirement, put your flour matzah on it - getting it flopped on the pan centered is a challenge, but it can be done well with a little practice. Once it hits the pan, you should not move it for at least 15 seconds, after that it will be easy to move or lift without getting stuck to the pan.
I let it cook on each side for about a minute to seal the moisture in, then I flip it and let it sit there. It will bubble or even completely inflate. You can peak under it to see if it is browning as seen in the picture. When nicely browned, flip it again to do the other side. You can flatten it and get the air out if you like. Then your matzah is done.
Remember, I was making a sandwich? Well, when it comes off the pan, I place ingredients on it quickly. I fold it into the shape of a large taco, and eat it while it is still warm. Cheese goes on first if you like it melted. The sandwich is for these mid-week meals. I am not eating bread at all from the evening of April 12 to the evening of April 20 for Shabuah Pesach (Passover week). I feel that making all "bread" for that whole week should be done in haste without yeast. Aside from that, I get really creative with what I put in or on it. This one is filled with cheese.
I am using an 8" flat cast iron pan, and I make round matza by rolling the dough to that size on this mat which has measured round markings in inches and centimeters.
This bread is very cheap to make so you can practice until you get good at it. Give it a try!
I want to wish every home a very blessed Passover and Easter. The death of Yeshua was the fulfillment of this Holy appointed time in the scriptures. And He will come again to receive us unto Himself very soon.