Having lived in New York City for nearly 20 years, I am an avid reader of The New York Times . Even as a child, I was a fan. My father would special order it at a local store and go pick it up early Sunday Morning. Upon returning home with the massive paper which was twice the size of our local Sunday paper, we would sit on the living room floor with the morning sun streaming through the windows as we idled over the many sections for hours. Reading The Times online these days and loving anything about cooking, I’ve discovered the Dining & Wine section. Recently during the month of Passover and Easter, I came across the Olive Oil Matzo Recipe by Mark Bittman. I love the way The Times provides both an article about a recipe, the recipe itself and many times a video. (Here are the links for the article and video formats.)
I want to call this bread rather than matzo because it is so tasty and so unlike the plain matzo (also spelled matza, matzoh, matsah, or matze) that I’ve had in the past. Browning ever so nicely with big air pockets, it reminds me of an Indian-type bread but without the elasticity from yeast. Bittman refers to it in his article as “Sardinian flatbread known as carta musica — sheet music, because it is nearly impossibly thin”. In my home, we ate this with a Carrot & Tahini Soup. The flatbread works well with soup as it is easy to prepare and can be mixed together at the last moment before sitting down at the table, baked and served hot right alongside your soup.
Try it — you’ll like it! I know I’ll be making it again very soon!