“Matzos are the unleavened bread that the Jewish people carried out of Egypt when they fled the pharaoh. With no time to bake the dough they had made, the Jews packed it on their backs, and it was baked to a cracker crispness by the sun.” This specific recipe is neither traditional nor religious, adding ingredients for flavor that the Jews would not have had (plus its salted), but it is a simple and tasty recipe for rewind week!
The matzo dough is made up of flour, water, sesame seeds, and black pepper. This mixture is kneaded until just combined and then divided into smaller pieces. Each piece is rolled very thin, docked, and topped with salt. An inverted baking tray is preheated in the oven onto which you flip the dough. The dough is baked for about a minute on each side or until browned and crispy.
I really enjoyed making these! I ran into a few problems at first, but once I got the hang of how to bake the matzos, they turned out great! Getting this flatbread thin enough is definitely a chore! I did have to turn on my broiler to get the crackers to crisp up and brown because my oven only goes up to 525° F instead of the recommended 550° F. I also had to bake them for longer than one minute on each side. The black pepper lends a spicy note while the sesame seeds get toasted to bring in a nutty flavor. Both of these elements combine perfectly with a drizzle of olive oil.
Here is a video from the series detailing the whole process,
you can find out who else made this recipe and what they thought here,
and this is the link to the rewind post!