This matzo recipe uses cassava flour instead of cassava root, for a quicker preparation. It is thin, crispy and makes a delicious matzo brei too!
Prep Time: 10 minutes Cook Time: 6–8 minutes Makes: 5 servings
1 cup (122 g) cassava flour (not tapioca)
1 cup (185 g) potato starch
3 tablespoons (45 ml) avocado oil or olive oil
¾ cup + 1 tablespoon (190 ml) water
1 tablespoon (15 ml) honey
Sea salt to taste
Preheat your oven to 475°F (246°C). Combine all ingredients in a medium-sized mixing bowl. Stir the ingredients to combine, and then mix by hand to form a ball of dough.
Divide the dough into four equal pieces. Roll out each piece of dough on a lightly floured piece of parchment paper (using the potato starch to dust) into a rectangle, approximately 8 × 6 inch (20 × 15 cm). You will want to make the rolled out matzo as thin as possible; this will help it be both crispy and bubbled in texture.
Transfer the parchment paper and unbaked matzo onto a baking sheet. Poke holes vertically in the matzo with fork prongs, as shown in the photograph, and then bake for 3 minutes. Remove the baking sheet and turn the matzo over carefully and bake for 3 minutes on the alternate side.
You will want to watch the matzo very carefully so that it does not burn or brown too much; if it does, it will taste burned.
If you need additional cook time per side, bake for no longer than 30 seconds to a minute on each side before flipping and then promptly remove. This means you should bake each piece of matzo for no longer than 8 minutes total. Remove from oven and allow the sheets of matzo to cool slightly before serving.
Note: Kosher laws require that seder matzo be made out of 1 of 5 grains in order to be acceptable for Passover. So technically this version is not kosher for Passover but is still a great alternative if you cannot have grains.
Bubbe’s tip: If your matzo is on the thicker side, it will take longer to cook. If it’s brown but not yet crisp, turn down the heat to 350°F (176°C) to finish baking.