Author Notes
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.
The recipe can be found here -http://www.mynutricounter.com/gluten-free-matzo-with-pickled-lettuce/
—Nikki Brown
Ingredients
- 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
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240 milliliters
water
-
125 milliliters
cider vinegar
-
1 tablespoon
maple syrup
-
1 teaspoon
red pepper flakes
-
1 teaspoon
mustard seeds
Directions
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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.
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In a bowl, combine the flour, salt, and olive oil. Slowly add in the 120ml of water until the dough comes into a ball.
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Divide the dough into 12 portions.
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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.
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Dust the pizza stone of baking pan and transfer the flattened dough onto it.
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Bake for about 2 minutes per side or until crisp.
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Serve with pickled lettuce on the side.
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