Karaite Jews have a unique and intriguing way of making Matzah. The recipe was provided by Shoshi Dabach of Jerusalem.
- 4 cups flour (NOT self-rising or containing rising agents)
- 2 heaping tablespoons of crushed coriander seeds (also called "cilantro")
- 1 level teaspoon salt
- 3/4 cup sunflower oil
- 3/4 cup of water and add more as needed
- flat cookie sheet or other flat cooking tray
- large bowl (to knead the flour in)
- Bread Pin
- blender, food processor, or coffee grinder
- Preheat the oven to 180 degrees celcius (356 degrees Fahrenheit)
- Oil the cookie tray.
- Grind the Coriander in the blender or coffee grinder.
- Mix the ground coriander and salt into the flour
- Add the oil and knead it into the flour
- Gradually kneed the water into the dough until the dough is no longer sticky
- Flatten the dough with the pin until it is 1 cm (about 1/2 inch) thick; shape it to fit on the cookie sheet.
- Place the dough on the cookie sheet and cut into squares or triangles
- Stick in oven
- Cook for 15-20 minutes until crispy (like a dry cracker)
- For the next batch wash all utensils thoroughly and repeat steps 1-10.