Angelina de Leon's Matzohs

Ingredients

• 4 cups white flour
• 1 tablespoon black pepper
• 4 large eggs (beaten)
• 6 tablespoons honey
• 4 teaspoons olive oil
• 8 tablespoons water

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    444 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 81 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 12 grams protein; 124 milligrams cholesterol; 50 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 eight-inch matzohs

Preparation

1. Preheat oven to 400 degrees. In large mixing bowl, combine flour and pepper. Mix well.
2. Combine eggs, honey, olive oil and just enough water to make a very dry dough. Mix well; do not overmix.
3. Divide into 12 equal portions, and shape into balls. On lightly floured surface, roll each ball into a thin disk about 8 inches in diameter. Pierce all over with fork.
4. Bake on cookie sheets for 10 minutes, or until matzohs are puffed and begin to brown. Cool on racks.

• For Orthodox Jews conforming to contemporary kosher standards, matzoh cake meal may be substituted for the flour. Though it does not roll out as well, it is still acceptable. The researchers suggest using 1.5 times as much water and cooking for three minutes longer.