This isn't an ordinary one-pot recipe, but this is no ordinary week. Observing the Week of Unleavened Bread is commanded, and there are all sorts of delicious matzo ideas all over the internet. It would seem most of us are doing everything in our power to make this "bread of affliction" a delectable delight.
I feel almost guilty eating matzo that tastes this good! As I read Scripture though, I have a different take on the matzo. I realize it is referred to as the "bread of affliction," but in reading the account in Exodus, the children of Israel were leaving the bondage of Egypt so quickly, the bread didn't have time to rise. Sounds to me like we could just as easily refer to matzo as "bread of freedom."
With that, let me share the recipe.
Preheat oven to 400°
1/2 Cup Olive Oil
1/2 Cup + 1 Tbs Water
1 Cup Whole Wheat Flour
1/2 Cup Unbleached Flour or all purpose, but . . . no "self rising" flour
Mix well and place dough on lightly greased cookie sheet. Press out with your hands til thin [about like pie crust]. Pierce with fork. Cut with pizza cutter for uniform pieces or break after baking.
Bake for 12 minutes.
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