Matzo is a thin, crisp, unleavened bread that’s eaten during the Jewish Passover holiday. It’s traditionally made with flour and water only. Matzo is the bread the Jews took with them in their flight from Egypt and slavery. There was no time to let the bread rise properly because the exodus took place in haste and in the middle of the night. It’s remembered each year at Passover, as a meaningful part of the ritual ceremonies. Watch this plain, thin flatbread come alive when spread with olive oil, sprinkled with dried herbs, and garlic then baked until golden. Delicious to serve with your meal or with an appetizer such as Skinny Smoked Salmon Dip. Normally I serve this dip with mini bagel chips or crackers but during Passover, the baked matzo is great to dip with. Just break into pieces before serving with the dip. One serving of baked matzo has 76 calories and 2 grams of fat.
Prep Time: 5 minutes
Bake Time: 10 minutes
8-100% whole wheat matzos (no salt added) or regular matzo
2 tablespoons extra virgin olive oil
Dried Italian herbs or fresh rosemary chopped
1. Preheat oven to 350 degrees.
2. Pour olive oil into a small dish. Use a pastry brush and spread the top of each matzo with a little olive oil.
3. Sprinkle each with garlic powder, Italian herbs, and a dash of salt.
4. Place on a baking pan and bake for approximately 10 minutes until crisp and browned. You might need to use 2 baking pans depending on the size of the pan. Watch carefully as they tend to brown at different rates. Cool slightly and break each in half.
5. Serve warm.
Makes 16 pieces
Whole wheat matzo is a much healthier choice than regular or egg matzo.
Olive oil is very high in the good for you monounsaturated fat. It contains a good amount of vitamin E.
Look for Passover-approved whole wheat matzo or regular matzo in the international section of the supermarket. Some markets have a special aisle display during Passover. If you buy salted matzo, don’t add more during prepping.
WW SmartPoints 2
WW POINTS PLUS 2
SKINNY FACTS: for 1 piece