Today’s homeschool matzah baking was slightly less successful than next year’s. More chaotic and fun, though, because friends came over!
It’s always cool to do matzah ahead of time, because Pesach is basically the one festival that I don’t do any challah-baking for. So it feels nice to be able to do something bready, albeit not specifically for the holiday.
Our “matzahs” aren’t kosher for Pesach, of course, but I strive for realism by setting an 18-minute timer just before the water is added to the flour. Last year, I think I got three batches finished and out of the oven by the time the timer went off – though not all of it. This year, there was one batch, and even that was not really properly baked.
Still – they were delicious (if a little hard on the teeth!) for lunch with cream cheese – or mine with just butter and salt. And a few lessons learned for next time / next year:
Meanwhile, it’s time again to check out this cool, puppet- and Torah-filled documentary about how matzah is made. 2000 degrees: amazing! Oh, and here’s another post from last year’s homeschool matzah bake!