Cooking with Cassie – Making Unleavened Bread

[Music]hello everyone welcome to cooking withCassie today we are going to be cookingunleavened bread also known as matzahand the first thing you’re gonna need todo this is a very important step goahead and do it before I give you anoverview of what all you’ll need youwill need a nice firm baking sheetactually if you have a pizza pan of somesort one of the oven stoned pizza panswhatever they’re called that actuallyworks best but for me I don’t have thatand so I just use this nice baking sheetit needs to be something that’s nonstickthe first thing you’re going to do ispre-heat your oven to 475 degrees andput this in there first before you doany of the baking before you do any ofthe stirring anything take your pan andput it in the oven at 475 degrees it canbe in there while it’s preheating sowe’re gonna go ahead and put our pan inthe oven I’ve already got it preheatedso that is happening alright so whatyou’re going to needyou will need all-purpose flour okay youwill need olive oil at the end you willneed a little bit of salt at the end aswell a nice sized mixing bowl and waterthat’s really the only things you’llneed but you will need a sets ofingredients as far as supplies you willneed a rolling pin I have a nice woodenrolling pin which means I have to use alot of flour it’s not super nonstick andthen you will need some measuring cupsthe biggest measuring cups you’ll needare a third of a cup for the water andthen one full cup for the flour andreally the flour and water or one of thethings that are as needed so have themreadily available the first thing you’llneed to do is get your flour open thatup and you’re going to need about myrolling pin there you’ll need to dustyour workspace so I’m using wax paperjust to hopefully reduce the mess thatI’ll be making but just be prepared forusing flouryou’re gonna be making a mess so we’rejust gonna kind of spread that out andyou’re gonna get your work space niceand floured up I have an apron here so Ican make sure and wipe my hands off as Ineed to so that now you’re going to takeyour mixing bowl can tell I have a redtheme going on you’re gonna get one fullcup of flour okay even that out a goodthing about what we’re doing today is ifyou spill the file or just put it rightonto your just fit as you’ll need theflour anyways so we’ve got one full cupof flour ready to go dump it into yourmixing bowl okay so you’ve got one fullcup of flour in there I think you’regonna do before you get into the mixingis make sure your rolling pin is alsofloured okay so what you’re going to dowith the water and that’s this veryimportant step when you start to add thewater actually want to steal thisbecause it’s got the tablespoon on theend you’re going to be mixing onetablespoon at a time if you mix it tooquickly or you gonna miss out on thetexture that you need for the ball ofdough so one tablespoon of water at atime what I found that works best I’vegot my if you can’t stand I can pick itup because I’m going to spill it butI’ve got a third of a cup of water righthere and I just found that if you takeyour tablespoon mixer and just dump itinto the dough or the flour that you’regonna make in the dough and you’re gonnastart stirring it with a fork okayhopefully you can see that can you seeit so one tablespoon at a time waterthis is kind of a long process but ifyou don’t do one tablespoon at a timeyou’re not likely to get the dough thatyou want[Music]it’s a music playing in the backgroundmaybe later alright so once you’ve kindof started the seed the dough for me ifyou can tell that it’s starting to makeit into a dough and start slowly pouringa little bit more water at song what’sgonna start you’ll start to notice isit’s starting to form a little bit of aball a rough form of a dough ball what Ifound super interesting about thisrecipe when I made it before is that itwas just flour and water that’s allwe’re going to be using when we put thedough into the oven once we form it addthe rest of the water keep forming itnow if yours looks like this and it’snot really forming into a solid ball youcan also just add water as needed one ofthe things that I said just a little bitat a time add a little bit more watertill it forms a rough there we go nowit’s starting to clump together which iswhat you want so she’ll look somethinglike this just a very rough dough ballform so what’s gonna happen is we’regoing to take that out you can’t reallysee this but you’re gonna take the doughand form it into a ball so you take allthat dough bits inside that you’veformed and form it into a ball okay makesure you pat it down on the inside ofthat and you’re getting all of it yourhands start to stick to it get a littlebit of flour from your workspace okayalright so what you’re going to do nowonce you’ve got your ball you’re gonnaknead it for about a minute just makesure that it is getting nice and rolledout so all the flowers are getting mixedin with the water that you’re making anice ball of dough knead it for about aminute I don’t havestop watch or anything with me normallyif you have a LexA here’s what’s amazingif you have an Alexa or an echo dot oranything like that you can even pullthis recipe up on there and it will giveyou the instructions one at a time butif you don’t have that you can listenalong with me and I will give you theinstructions now that that is a nicebull what we’re going to do is you’regoing to break it into four pieces okayso you’ve got one piece they’re abouteven one piece there he’s there then youbreak these two and a half okay they’vegot four evenly shaped balls of doughnow what you’re gonna do I didn’tmention this at the beginning you canuse a knife anything I use a rope just arice rolling whatever these are calledpizza cutter and so you can just takethat you’re gonna cut them in half okayso now you’re going to have double thatamount so eight little pieces of doughnow for sake of time I’m just going tomaking two today but of course you’regoing to do this step with all of thepieces what you’re going to do form theminto a ball so I’m gonna get a littlebit more flour from a workspace justbecause to prevent sticking it stickingto the workspace turn it make it into anice little ball okay now you’re goingto take your rolling pin now I have awooden rolling pin if you have one tooit’s gonna it you have the chance of itsticking but you’re just going to takeit and flatten it out you want it to beabout five inches kind of like a pancakeflip it and roll it this waynow once you’ve rolled it into about afive inch pancake okaysit that one side do the same thing withthe other one and start rolling from thecenter it’s a very important part youcan kind of see mine sticking to myrolling pin which means I need a littlebit more flour to prevent that stickingof course that would happen when I’mdoing it it’s fine happens to me all thetime that’s why you have all the extraflour available to prevent that stickingor at the demo all right there we golooks more like itnow you will flip it over and do theother side as wellall right now but the other one againyou see just a nice little pancake nowyou’re gonna take the other one that youhave already rolled and you’re going tomake this even thinner because you’regonna want these to be very thin to getthe texture that you want when you’remaking this bread okay so you’re gonnaroll it out again start from the centerflip it overa little bit more on the other side aswell it’s gonna be about 8 inches 8inches around okay do the same thingwith the other onemake sure roll it again now in a regularprocess of this you’re going to do thatwith all of them okay so you’ll have 8of these fun things what you’re going todo now this is a very important step tomake sure those dough does not rise cuzand regular if we were following kosherterms you don’t have 18 minutes to makethis whole recipe and you would have touse a very specific flour and specificsalt once you get done but for ourpurposes we are just doing this so wecan practice Passover together andpractice making communion bread so whatyou’re going to do there to make surethis does not rise is poke 25 holes oneach side so you’re gonna take your forkand just poke it 1 2 3 4 5 6 7 8 9 10 1112 13 14 15 16 17 18 19 41 okay so youcan see the whole than that hopefullyyou want to do it on both sides sotrying to do the same thing you have tomake sure that it goes all the waythrough to the other side to make surethat you’re not going to have it rise atall cause you don’t want it to rise youdon’t have to do exactly 25 but it doeshelp to make sure that you are gettingit all the wayjust make sure that it has holes all theway around alright so it looks beautifulit’s just kind of what it should looklike you can hopefully can see the holesif you can’t I know you’re doing itthere at home you’re doing a fantasticjob so you have I mean just think Ithink a little bit longer to do alleight of them but for the most partthat’s what it should look like so atthis point your oven hopefully ispreheated to 475 degrees and your pan isnice and hot you’re going to drop theseright onto the pan no you need to have anonstick pan or the pizza stone becauseyou don’t want it to stick and you don’twant to use all you don’t to put sprayyou don’t want to put any aluminum foilor parchment paper or anything on thepan you’re gonna be able to stick itright on the hot pan so that’s a veryimportant aspect to consider all rightso what we’re going to do now is we’regoing to take our pan out of the ovennow I don’t have wells here todaychildren but make sure if you’rewatching this use gloves pulling the panout of the oven but what you’re going todo clear your pan out you’re gonna justplace them right on top so you can see Idon’t have any olive oil I’ll haveanything on this pan she’s gonna takethem sit them like this right on the panokay now what you’re gonna do is you’regonna put it back in the oven for twominutes you can kind of watch it andguess about hot weather it’s looking theway you want it to for me in my oven Ineeded it in the specific pan that I wasusing I let it sit for about threeminutes actually but make sure you’rewatching it and then once two minuteshas passed you’re gonna take it back outand this is important don’t use yourhands again here can take this back outhave some kind of pliers or pliers Ihave some kind of tongs or a spatula ofsome kind that’s going to help this flipso you’re gonna take that and just flipit over and you’re gonna do it on thesame side on the opposite side so thatboth sides are getting cooked and againput it back in the oven for about twominutes or so back again now I’mpersonally going to watch it just tomake surebut I get it at the right temperaturethat I want it to get and then once wetake it out we’ll look and see what itlooks like all right so I think twominutes is past so we are going to takeit outvoila okay so it’s nice and toastedyou can see that it is the right texturethe right consistency that you want itdidn’t rise at all because we didn’t addany of the linee east or any bakingpowder and baking soda anything likethat so this is what it should look likenow the next step after it comes out ofthe oven and it’s nice and toasted isyou’re going to transfer transfer thisto a wire rack okaytransfer these over to a wire rack takethem transfer transfer now if you havemore of them that you’ve made if youhave to do two batches go ahead whileyou’re doing this part and make yoursecond batch so I’m going to put theseback in these okay now what you’re gonnado is were going to anoint these withoil so you’re gonna take a little bit ofoil and you’re gonna add it just to ameasuring cup it doesn’t matter reallyhow much just kind of use it notliberally you don’t wanna put a wholelot of olive oil in there just enough toget it nice and anointed on there so youtake it you’re just kind of refresh onthe top you don’t have to do this onboth sides just one side so brush theolive oil you need a brush like thisokay a brush like this and you’re gonnabrush again olive oil on the top andI’ve got a little bit of salt here ifyou have a kosher salt that’s amazing ifyou don’t whatever salt you have willwork fine you’re just gonna put somesalt on the top of that and there you goand now you’ll let it cool and let itsit you can keep this for up to probablytwo weeks in your refrigerator if youwould like to put it in a container witha lid and then you can make as many ofthis as you wantif you have a large family you can makemultiple of these you can see they keeppretty well and this isthey should look like once they arefinished once they have salt and theolive oil on top and this is a great waythat since we’re not able to meet withyou guys in person that you can stillpractice communion at your house withyour families by using this brand thatwe’ve made it’s called matzo we’re goingto share the recipe with you but justwanted to kind of help you through theprocess show you the step so you can seeexactly what’s happening in this itmight seem a little confusing on paperso I want to show you actually visuallywhat this looks like for you to make itwith your families get your childreninvolved if you’re a family help themmaybe they can help with the rollingprocess or the cutting process whateveryou would like them to do but this is agreat opportunity for you to one havesome moments with your family but alsoto just really understand the Communionand the beauty of it with this Passoverbread or matzo you can get grape juiceto have with this to practice communionfor the services we have upcoming wherewe will practice comedian thanks guys[Music]