Gluten-Free Matzo with Pickled Lettuce
Whether you know this unleavened bread as Matzo, Matza or Matzah, this delicious, homemade, cracker-like alternative to bread is a welcome change. The pickled lettuce creates a light pleasant contrast and studies show that vinegar can help diabetes by keeping blood sugar levels stable. Matzo’s history is an integral part of the Jewish culture; when Jewish people were enslaved by Egypt’s Pharaoh, God sent 10 plagues to punish the Egyptians until finally they agreed to free Moses and his people. The Jews had to leave their homes in haste because the Pharaoh changed his mind, consequently they didn’t have time to prepare the bread properly and had to bake the mixture of flour and water which resulted in a hard flat bread; Matza was a happy mistake. Jewish people remember the Exodus by not eating any products made with Yeast etc for one week at Passover, but Matzo is also enjoyed by many cultures throughout the year.
Yield
12 servingsPrep
15 minCook
10 minReady
25 minIngredients
For the Matzo
375g/13.25oz gluten-free biscuit and baking mix
1 tsp. salt
80ml/2.75fl oz olive oil
120ml/4fl oz water
For the Pickled Lettuce
300g/10.5oz mixed lettuce (Romaine, Lolo Rosso, Iceberg)
6 cloves garlic
240ml/8.25fl oz water
125ml/4fl oz cider vinegar
1 tbsp. maple syrup1
1 tsp. red pepper flakes
1 tsp. mustard seeds
Ingredients
For the Matzo
375g/13.25oz gluten-free biscuit and baking mix
1 tsp. salt
80ml/2.75fl oz olive oil
120ml/4fl oz water
For the Pickled Lettuce
300g/10.5oz mixed lettuce (Romaine, Lolo Rosso, Iceberg)
6 cloves garlic
240ml/8.25fl oz water
125ml/4fl oz cider vinegar
1 tbsp. maple syrup1
1 tsp. red pepper flakes
1 tsp. mustard seeds
Directions
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.
