By Nonna Gorilovskaya
My friend and cooking goddess Jenna Huntsberger never tasted matzoh before she decided to bake her own. (Note to self: I am a bad Jewish friend.) 
She documented her valiant efforts on her ModernDomestic blog:
This recipe is from Rose Levy Beranbaum’s book, The Bread Bible, but the recipe is originally from Noel Comess, founder of Tom Cat bakery in Queens, New York. The recipe takes liberties with the original recipe for Matzoh, which is traditionally made from plain flour and water. Beranbaum adds olive oil for crispness, and salt, wheat flour and rosemary for flavor. According to Jewish law, the dough must be baked 18 minutes after the dough is mixed, otherwise it is considered “leavened” and unsuitable for Passover. But Beranbaum’s dough rests for a full 30 minutes before shaping…
While this matzoh is not strictly kosher for Passover, it is a recipe well worth adding to your year-round baking arsenal. The flavors are earthy and satisfying, with the rosemary and salt adding a savory punch to the simple dough.
Jenna liked matzoh so much that it might make a cameo on her Easter dinner plate. Click here for Jenna’s adaptation of Beranbaum’s Mediterranean matzoh recipe.
