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matzo baking mix salt olive oil water mixed lettuce garlic milliliters Water milliliters maple syrup red pepper mustard seeds
Viewed: 47 - Published at: 9 years agoIngredients
- For the Matzo
- 375 grams gluten-free biscuit and baking mix
- 1 teaspoon salt
- 80 milliliters olive oil
- 120 milliliters water
- For the Pickled Lettuce
- 300 grams mixed lettuce (Romaine, Lolo Rosso, Iceberg)
- 6 pieces cloves garlic
- 240 milliliters water
- 125 milliliters cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon red pepper flakes
- 1 teaspoon mustard seeds
Method
- Heat the water, vinegar, syrup, mustard seeds, red chilli flakes, and garlic in a sauce pan for 3-5 minutes to render the flavours. Allow to cool to room temperature, then pour over lettuce in a bowl. Press down with a weighted plate for about an hour. Transfer into a pickling jar and refrigerate.
- Set a pizza stone or baking sheet in the oven and heat to 260C/500F for about 45 minutes.
- In a bowl, combine the flour, salt, and olive oil. Slowly add in the 120ml of water until the dough comes into a ball.
- Divide the dough into 12 portions.
- With a floured rolling pin, flatten each portion of dough until about 8" wide. Cut into desired shape and prick all over with a fork.
- Dust the pizza stone of baking pan and transfer the flattened dough onto it.
- Bake for about 2 minutes per side or until crisp.
- Serve with pickled lettuce on the side.
