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.

Kosher For Passover Chocolate Mini Doughnuts

Do you believe in miracles? This cute little chocolate doughnuts are grain free, contain no refined sugar, and are kosher for Passover. You can eat these all the way through the Feast of Matzah. Yay!

These are chocolatey and oh-so delicious! I have served them to brownie lovers and sweet tooths year round and no one ever suspects that they aren't made with refined flour and sugar and oil. These mini doughnuts are made with whole food ingredients and baked instead of fried. I used a mini doughnut pan but don't worry if you don't have one. I have also made with recipe in a muffin pan with great results!

I am not a fan of baking with matzah meal and don't use it during the Feasts. It is expensive, hard to find, and doesn't always produce the best results. On top of that it is typically made of refined flour and isn't particularly healthy. While I do enjoy decadent desserts, we should all have a few healthy baked good recipes up our sleeves that we can feel good about snacking on and serving others--especially children.

Made with coconut flour, eggs, honey, and cocoa powder these are friendly with the GAPS and Paleo diets. They are also friendly with many allergies as they are free of gluten and nuts, and can be made with coconut oil instead of the butter for anyone with a milk allergy.

For an even more wholesome treat use local raw honey, organic eggs, and fair trade cocoa, chocolate, and vanilla.

I drizzled tempered chocolate on these for fun presentation and an extra burst of chocolate. I'm sharing an easy way to temper chocolate below but you can leave this out if you want or mix mini chocolate chips into the batter.

Kosher for Passover Chocolate Doughnuts Recipe

6 eggs
1/4 teaspoon salt
1/2 cup honey
1/3 cup melted coconut oil or butter
1 tablespoon vanilla
2 tablespoons cocoa powder
1/2 cup coconut flour

1/4 chocolate chips (be sure they are free of allergens if needed)

Preheat oven to 350° and grease a mini doughnut pan.
Whisk together the eggs with the salt for three to five minutes. They will become airy and a lighter shade of yellow.
Continue whisking and add the honey, then the coconut oil or butter, vanilla, cocoa powder, and the coconut flour. This should have a similar consistency to cake batter. Coconut flour absorbs lots of liquid so if it is too stiff, add a tablespoon or two of water.
Put the batter into a clean ziplock bag. Once the batter is inside snip a corner off of the bag to use as a piping bag. Pipe batter into the doughnut pan, making the molds about 2/3 full.
Bake for 12-15 minutes (for muffins 15-20 minutes) until the doughnuts spring back when pressed lightly.
Tip the pan onto a wire rack and let cool completely.
Meanwhile melt your chocolate. The easiest way to do this is the double boiler method. Use a small saucepan and bring about an inch of water to a boil. Put about half of the chocolate into a bowl that will sit on top the pan without touching the water. Set the bowl above the water and stir the chocolate until it is completely melted. Remove from the heat and stir in the remaining chocolate chips until melted and smooth. Not adding all of the chocolate at once ensures that your chocolate will be tempered and harden on the doughnuts.
When the doughnuts have cooled put them on an easy to clean surface (a plate or parchment paper), and lightly drizzle the melted chocolate over them. Let set until the chocolate has hardened.
Makes about 18 mini doughnuts or 12 muffins.

Kosher For Passover Explained

Exodus 12:15 gives additional dietary instructions for Passover and the Feast of Matzah.
"For seven days you are to eat matzah—on the first day remove the leaven from your houses. For whoever eats hametz [leavened bread] from the first to the seventh day is to be cut off from Israel."

This is where the term 'Kosher for Passover' comes from. While it is fine to eat hametz the rest of the year, it is forbidden during the Feast of Unleavened Bread.

Hametz or chametz is often translated as "leaven" but that is misleading. Yeast should not be eaten during Passover but that's not explicitly what hametz refers to. Hametz refers to grains that have come into contact with water. It is related to chometz, meaning vinegar, and chamutz meaning sour. Meaning fermented grain products should not be consumed during the Feast of Matzah.

What are these grains? Scripture doesn't specify, though wheat is the best guess. I would encourage you to study and pray about the grains to avoid. Traditional Judaism avoids:

Wheat
Barley
Spelt
Oats
Rye

Please note that since it is the Feast of Unleavened Bread, unleavened bread is still perfectly okay to consume! Traditional matzah is made from wheat. You can purchase it Kosher for Passover or make your own.

An interesting hametz product that doesn't immediately jump to mind is vinegar. Vinegar is distilled from wheat that has obviously fermented and become hametz. This makes it's way into lots of condiments that should be avoided during Matzah Week. Unless a vinegar is specified as a wine vinegar or apple cider vinegar, consider it hametz.

So what all should be avoided during the Feast of Unleavened Bread?
Bread, croissants, biscuits, etc.
Flour tortillas
Pasta and noodles
Breakfast cereals such as Cheerios, Shredded Wheat, Raisin Bran, etc.
Baked goods with flour such as cookies, muffins, cake, etc.
Beer
Condiments with vinegar such as ketchup, mustard, mayonnaise, salad dressings, salsa, soy sauce, and pickled vegetables.
Barley - soup or risotto
Oats and oatmeal
Spelt products
Rye
Also watch out for oatmeal in soaps and bath products.

If this is your first year keeping Kosher for Passover, this can sound a little overwhelming, but hang in there! There are still plenty of things you can eat.

What can we eat during the Feast of Unleavened Bread?
Matzah/unleavened bread
Any vegetables
Any fruits
Lentils
Beans - black, pinto, Cannelini, kidney, chickpeas, etc.
Potatoes
Winter squash - butternut, acorn, spaghetti, etc.
Any Biblically clean meat or fish
Dairy - yogurt, cheese, milk, butter, sour cream, etc.
Eggs
Corn tortillas
Nuts
Salad dressings made with balsamic or apple cider vinegar
Gluten free soy sauce, called tamari
Ice cream
Desserts like cheesecake, creme brulee, flourless chocolate cake, and macarons

Meal ideas:
Beef or chicken fajitas with corn tortillas, black beans, guacamole, and onions and bell peppers
Stir fried broccoli, carrots, cabbage, peppers, etc. over fried rice with tamari
Baked salmon with roasted butternut squash and spinach salad with balsamic vinaigrette
Scrambled eggs with mushrooms and goat cheese served with matzah
Baked potatoes with broccoli and cheese
Spaghetti squash with marinara sauce
Coconut curried vegetables over lentils
Matzah spread with cream cheese, topped with smoked salmon, arugula, and cucumber slices
Lettuce salad topped with chicken, hard-boiled eggs, nuts, carrots, tomatoes, etc. and salad dressing from apple cider vinegar
Lots of soups: black bean, vegetable, lentil, potato cheese, etc. served with matzah
Fruit smoothies
Apples with peanut butter
Hummus with veggies and matzah
Yogurt with fruit or jam
Trail mix with mixed nuts, dried fruit, and chocolate chips

Here's more than 40 recipes that are Kosher for Passover.

Exodus 12:15-20 explains that the Festival of Matzah is an ongoing instruction that should be celebrated by every generation of YHWH's people. Matzah doesn't have to be the only thing we eat, but it does say that we should eat it so have some each day and make it a central part of the Feast!

Have a wonderful Feast of Unleavened Bread!