OLIVE OIL MATZO
There is a wonderful Sardinian flatbread known as carta musica - sheet music, because it is nearly impossibly thin - that I never thought of making. Something about its ethereal nature made me assume that it would be too difficult. Turns out, making this bread is a snap, and the dough has such a high percentage of olive oil that rolling it super-thin is almost no work at all. The dough is a joy to work with. It's almost impossible to tear and, with a minimum of additional flour, is stick-free. Baking takes a bit of practice because the oven must be heated to reach a very high temperature before the dough is inserted. The last few breads will bake a bit faster than the first few because the baking sheet will be hot.
Provided by Mark Bittman
Categories easy, quick, appetizer, side dish
Time 30m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)
- Cut dough into 12 small balls - this is easiest if you cut the ball in half, then half again, then into thirds - and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.
- Put dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on breads - they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 62 milligrams, Sugar 0 grams
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Pinata At Party
[email protected]This recipe is a great way to make a quick and easy snack. The matzo is crispy and flavorful, and the olive oil adds a nice touch of richness.
Don Vatsan
[email protected]The matzo was a bit too crispy for my liking, but the flavor was good.
Flango Logistics
[email protected]I followed the recipe exactly and the matzo turned out too oily for my taste. I think I'll try using less olive oil next time.
Uriel
[email protected]I'm not a huge fan of matzo, but this recipe is actually pretty good. The olive oil adds a nice flavor and the matzo is crispy and flavorful.
Justin Chong
[email protected]This recipe is a great way to use up leftover matzo. It's also a delicious and easy snack.
Idrees Askani
[email protected]I love this recipe! The matzo is so crispy and flavorful. I've made it several times and it's always a hit.
Balikis Yusuff
[email protected]This is my go-to recipe for matzo. It's so simple, but it always turns out perfectly. The matzo is crispy and flavorful, and it's the perfect addition to any meal.
Parbati Gurung
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The matzo is crispy and flavorful, and it's the perfect addition to any meal.
Melissa Ann Brod
[email protected]This recipe is a great way to make a quick and easy snack. The matzo is crispy and flavorful, and the olive oil adds a nice touch of richness.
MARVELLOUS BUSAYO
[email protected]The matzo was a bit too crispy for my liking, but the flavor was good.
Khadiija Hussein
[email protected]I followed the recipe exactly and the matzo turned out too oily for my taste. I think I'll try using less olive oil next time.
Marjo Caneos
[email protected]I'm not a huge fan of matzo, but this recipe is actually pretty good. The olive oil adds a nice flavor and the matzo is crispy and flavorful.
ugochukwu onuchukwu
[email protected]This recipe is a great way to use up leftover matzo. It's also a delicious and easy snack.
Kalpana Sapkota
[email protected]I love this recipe! The matzo is so crispy and flavorful. I've made it several times and it's always a hit.
dorji Wangdi
[email protected]This is my go-to recipe for matzo. It's so simple, but it always turns out perfectly. The matzo is crispy and flavorful, and it's the perfect addition to any meal.
Ahmed Medhat
[email protected]I've been making this recipe for years and it's always a hit. It's so easy to make and the results are always delicious. The matzo is crispy and flavorful, and the olive oil adds a nice touch of richness.
Xtylish Rubel
[email protected]This matzo recipe is a game-changer! The olive oil adds a delightful richness and crispiness that takes it to the next level. I highly recommend trying this recipe if you're looking for a new way to enjoy matzo.