Making Your Own Matzo

[Liza]

Wolfgang Puck has a recipe for what he calls "Not Kosher Matzoh" and I'm thinking of giving it a whirl for Passover. Anyone else tried making their own?

[Malawry]

I remember doing it as a kid. The blister you can get from cooking it on a stone is really nice, plus homemade matzoh is chewier rather than crackery. It makes for a decent lavosh-type sandwich base. Too bad chickpeas are not acceptable in my (Ashkenazic, obviously) tradition because it'd be delicious on homemade matzohs.

Homemade matzohs are much, much better eaten fresh from the oven btw. As are most things imo.

[nyfirepatrolchef X]

I have dietary issues that preclude white processed flours...I recently heard that matoz meal is CORN flour...please tell me I heard right Im DYYYING for matzoh ball soup.

[Malawry]

Nope, sorry. Matzo meal is just ground up matzos, which are made from wheat flour. I don't think there's a way to mimic matzo balls without wheat, unfortunately.  

[nyfirepatrolchef X]

s'what I thought...thanks anyway

[jaybee]

Speaking of matzo, one of the dishes I love for breakfast anytime of the day is matzo brie.  My technique for this produces uneven results.  I'd love to hear from anyone who's got a great recipe and technique for matzo brie, including which brand of matzo tastes best (assuming I won't make my own).