Matzah Makin'!

 
Wow 18min goes by in a hurry when you are making Matzah!
 

To get a batch of matzah mixed, rolled, and then cooked in 18 min means that it needs to be cooked fast and hot! To do this it definitely helpful to use fire-brick, quarry-tile, or a baking stone in your oven so that it will absorb and hold the heat so that cooking isn't slowed up by the constant opening and closing of your oven. 

I used 6 fire-bricks laid on

the middle rack (another time I may try putting them on my bottom rack to give me more "flipping room" but I wasn't sure about putting them so close to the heat element) of the oven. Don't heat the oven to fast, it is advisable to use an hour to bring the bricks up to temperature. I started at 150F and gradually increased (about 100 every 10-15min) until I was up to 500F. DO NOT USE WET BRICKS apparently they can explode so make sure they are dry, or turn your oven as low as you can to slowly dry them out. *if you are using something other than fire-brick get directions accordingly*

Wash your work space thoroughly as well as any utensils you will be using

- stainless steel bowl

- sharp knife to cut pieces of matzah to roll

- 2 one cup measuring cups (one for flour, one for water)

- cold water

- flour (I used spelt because it is not tempered)

- salt

- spoon

- rolling pin

- parchment paper

- fork, a new hair comb, or a round bristle hairbrush for piercing matzah (the hair brush works really well!! I know it sounds funny but don't knock it til you try it!! But please for the health of those who will be consuming your matzah...splurge and buy a new one for matzah making!)

 
I used spelt flour and mixed it 1cup of cold water to 3cups flour, with 1 heaping tsp of salt. With two people rolling and one person piercing and baking, we got one batch this size completely mixed rolled and baked within 18min but just in time! I could only put 4 matzah in at a time so that's about the limit if you are using a conventional sized oven.

Quick tip for putting matzah in the oven! 
Cut a piece of parchment paper to cover the bricks. Place it on a cooking sheet and put unbaked matzot on the paper, pick up the pan. open the oven door and quickly slide the parchment with the matzot on to the brick surface. ** make sure to wear an oven mit!

Once one batch was completed we washed the work surfaces and utensils again before starting the next one. All those left over pieced of dough are becoming chametz and we don't want to mix them into out new batch of matzah right!? Once everything is clean you start all over again. Remember the clock starts as soon as the water hits the flour. 

Happy matzah making and Chag Sameach!