DIY Matzah Pinata!

I'd like to say that the Feast of Unleavened Bread does not get the hype it deserves. We have a directive to celebrate and feast for seven days, what's not to love about that? Even though it immediately follows Passover we should let it shine on it's own and have a separate celebration for it. What's the best way to do that? A matzah pinata, of course!

You will need:
- a thin, square cardboard box (mine was about 33" by 33" by 4")
-hot glue gun
-glue sticks
-cream crepe paper (I used this kind, it's made in the USA)
-brown crepe paper
-ribbon

The process of making a pinata is simple but a little repetitive. You'll definitely want a friend to chat with or something to listen to while you do it. Basically, what you're doing is cutting fringe into your crepe paper (though I suppose this is optional), and, starting at the bottom, hot gluing your crepe paper across the box. You will want to randomly disperse bits of the brown crepe paper to resemble the different shading on matzah.

Do this the whole way round your box, one side at a time, and attach your ribbon to the top if you're going to hang it up. Be sure to use plenty of hot glue to reinforce it. My box was almost three feet square, but feel free to make it whatever size you like!

If yours is as big as mine you will need two rolls of the cream crepe paper and one of the brown. Need more specifics? Studio DIY has a super detailed guide to making pinatas. Check it out here.

Word to the wise: fill your box with candies or goodies before beginning the pinata-fying process. It's way easier.

If you don't have the heart to bash this in with a bat, this still makes a fun decor piece or even a photo booth prop. What do you guys plan on doing to celebrate Unleavened Bread this year? If you make a pinata, be sure to share a picture with me on Instagram or Facebook!

Einkorn Matzah Bread for Passover

This is an easy recipe to make your own unleavened bread as an alternative to store-bought matzah for Passover. It is made with einkorn flour but can be adapted to use all-purpose or whole wheat flour.

"Seven days you shall eat matzah, for you came out of the land of Egypt in haste. Eat so you may remember this all your life."
-Deuteronomy 16:3


Though we usually see it in a box as a large cracker, matzah is bread that has been made without leavening, yeast, or fermentation. It is the flat bread the Hebrews ate when they came out of Egypt. During the Feast of Unleavened Bread we are to eat it each day as a reminder that YHWH so quickly changed the circumstances of the Israelites they didn't have time for their bread to rise before baking.

I am so glad I decided to bake my own matzah! This is a food that you can eat and enjoy, not choke down like the boxed version. It is soft and chewy, an unleavened cousin to India's naan bread. It wouldn't be out of place next to a bowl of soup or curry. Since it is soft you can use this as sandwich bread, without it being attack of the crumbs. Eat it with hummus or dip it into your eggs at breakfast. Also, it's much more nutritious than the boxed version. Einkorn is an ancient form of wheat that has never been hybridized, and much more similar to what the Israelites were eating than modern red wheat. In my opinion, einkorn products are much more filling and don't cause that crave/crash cycle that carbohydrates are infamous for. I hope you will give it a try!

Why should you try this recipe?

1. It's delicious. Can we be candid and admit boxed matzah is not very good? Homemade matzah will have you looking forward to Unleavened Bread week instead of dreading it.
2. For the Biblical experience. I think there is a lot of value in doing Bible things in Bible ways. While we are not commanded to bake our own matzah, it can give us a glimpse into Scripture from the practical vantage point of food. 
3. It's healthier. Einkorn contains more protein and less starch than typical commercial wheat. It is also a good source of minerals and vitamin B. Even if you don't use my recipe, making matzah yourself gives you control over the ingredients. Those can be organic, whole grain, allergy friendly, etc.

Did I mention there are lots of options for this bread? I tried baking it three different ways to compare the differences. I baked it on a cast iron pan in the oven, used the cast iron pan on the stove, and baked it on a regular baking sheet. All three were delicious but my favorite was cast iron baked. It stayed softest that way. If you'd prefer crisper matzah the baking sheet is the best bet. The stove top method gets the strongest flavor (and is easiest to burn). If you wanted to change it up, you could mix in black pepper, green onions, smoked paprika, or any herb or spice of your preference into the dough and go from there. 

Be sure to make this when you have time to do it all at once. Letting the dough sit would make it innapropriate for the Feast of Unleavened Bread. 

Einkorn Matzah Recipe
2 cups hot water
2 tablespoons olive oil
1 tablespoon honey
2-1/2 teaspoons sea salt
5 cups einkorn flour (I use this kind), plus more if needed

Preheat your oven to 450°. If using cast iron, put your pan in the oven now so it can get hot.
In a large mixing bowl, combine the water, olive oil, honey, and salt. Then slowly mix in the flour until you have a dough that is soft but not sticky. Sprinkle your counter with a little extra flour then knead for five minutes.
Divide your dough into approximately 3 ounce portions (in between a golf and tennis ball in size). You should get 12-14 pieces.
Roll each piece out into a flat circle, around six inches across, and 1/8th inch thick.
Use a fork to perforate the dough. 
If using cast iron in the oven - Carefully place into your preheated pan and put it back in the oven for 2 minutes. You want the matzah to just start looking brown in spots. Flip the piece over and bake an additional 2 minutes, until golden brown to your desired liking.
If using a regular baking sheet - Line your pan with parchment then bake your matzah 4 minutes, then flip and bake for an additional  4 minutes, until it's as golden brown as you like.
If using cast iron on the stove - Put your pan on medium heat and give it time to warm up. Five minutes was plenty for me. Place a piece of matzah in the skillet and cook for one minute, it will start to look very dark in places. Flip and cook the other side for one minute.
Cool on a wire rack.
Repeat as needed. You will end up with 12 - 14 matzahs.

These are best fresh but they will store in an airtight container for several days and stay soft.

Up your homemade matzah with these tips:
-Warm it up! You can make your pieces of unleavened bread small enough to go in the toaster if you want, otherwise try toasting it in a skillet or the oven. Warm bread is always great, and it makes a big difference with older bread.
-Make it crunchy! Craving crackers or pita chips? Cut your matzah into small pieces, and then toss into the oven for a few minutes until you have crunchy matzah that's great for hummus or other dips.
-Make it salty! Using the same method as above, cut your matzah into pieces. Then toss with a tablespoon or so of olive oil, and a sprinkle of sea salt. You can also play around with different seasoning combinations...taco seasoning, cinnamon and sugar, smoked paprika, or ranch seasoning all sound promising. Then bake for a few minutes until crisp to your liking.

What do you eat with your homemade einkorn matzah bread?
-Any toppings you would normally put on toast or bagels.
-As a side with any soup.
-Curry or other Indian food where you would normally have naan.
-Serve the crispy version with dip, cheese, or hummus as you would pita chips or crackers.
-Make wraps with cheese, veggies, lunchmeat, hardboiled eggs, etc.
-Use it as base for pizza or flatbreads!

Here are recipes to use your homemade matzah in.