Matzo

 

inspired 

Schmaltzy Matzo

    2 cups flour
    ½ teaspoon salt
    ⅓ cup melted and cooled schmaltz, or other fat
    ½ cup water
    Flakey sea salt, for topping

    Preheat oven to 500º F.
    In a large bowl whisk together flour and salt. Make a well in the center, then pour in the oil and water. Mix together with a wooden spoon until a shaggy dough forms.
    Turn out onto a well floured surface and knead until a cohesive, mostly smooth dough forms, 1 to 2 minutes.
    Divide the dough into 12 equal pieces, roll into balls. Working with one ball at a time, dust with flour and roll as thin as possible, it should be nearly translucent.
    Add two pieces of dough to an ungreased baking sheet. Dust with flakey salt and press slightly to adhere.
    Bake until the matzo starts to bubble and brown, 3 to 4 minutes. Flip the matzo and bake for an additional minute. Remove from the oven and transfer to a wire rack to cool. Repeat with the remaining dough

Curried Everything Bagel Seasoning

    4 teaspoons everything bagel seasoning
    2 teaspoon of cumin seeds
    1 ¾ cups flour
    ½ teaspoon salt
    1 tablespoon turmeric
    1 teaspoon garam masala
    ¼ teaspoon asafoetida (optional)
    ⅓ cup olive oil
    ½ cup water
    Flakey sea salt, for topping

    Preheat oven to 500º F. In a small bowl combine everything bagel seasoning and cumin seeds.
    In a large bowl whisk together flour, salt, turmeric, garam masala, asafoetida and 2 teaspoons of the seed mixture.
    Proceed with the recipe as written above, dusting the matzo with the remaining seed mixture.