Matzoh 無酵餅

This is gonna be the second Good Friday since the pandemic hit. I’ve made some matzoh (unleavened bread) for the upcoming holy communion on our virtual Good Friday service in remembrance of what our Lord Jesus has done for us on the cross. If you are interested feel free to bake along.
這將會是疫情以來第二次年在家網上參加受苦節崇拜，EC今日做了無酵餅準備星期五守聖餐之用，以記念我們的救主耶穌基督在十架上的救恩。有興趣的話大家也可跟著一起做。

In the Old Testament, God delivered the Israelite from slavery in Egypt and commanded them to remember and celebrate this day as a feast to honor the Lord.
在舊約中上帝拯救為奴的以色列百姓出埃及，並設立逾越節吩咐他們記念此日和遵守。

“Celebrate the Festival of Unleavened Bread, because it was on this very day that I brought your divisions out of Egypt. Celebrate this day as a lasting ordinance for the generations to come. In the first month you are to eat bread made without yeast, from the evening of the fourteenth day until the evening of the twenty-first day. For seven days no yeast is to be found in your houses. And anyone, whether foreigner or native-born, who eats anything with yeast in it must be cut off from the community of Israel. Eat nothing made with yeast. Wherever you live, you must eat unleavened bread.” (Exodus 12: 17 – 20 NIV)
「你們要守無酵節，因為我正當這日把你們的軍隊從埃及地領出來。所以，你們要守這日，作為世世代代永遠的定例。從正月十四日晚上，直到二十一日晚上，你們要吃無酵餅。在你們各家中，七日之內不可有酵；因為凡吃有酵之物的，無論是寄居的，是本地的，必從以色列的會中剪除。有酵的物，你們都不可吃，在你們一切住處要吃無酵餅。」(聖經．和合本, 出埃及記 12:17-20)

At first I thought “yeast” (chametz) refers to leavening agent such as yeast, baking powder and baking soda. However, there were no such things back in the ancient Old Testament time! How silly of me! Rather, in the Torah chametz actually means fermented grains. According to the Jews, when one of the five grains (wheat, barley, rye, oats and spelt) has come in contact with water and stays uncooked for more than 18 minutes, it becomes chametz as fermentation is believed to happen afterwards. So if you are in accordance with the Jewish tradition strictly, for matzoh to be technically unleavened and appropriate for Passover, the process must be completed within 18 minutes from start to finish.
最初EC以為酵(chametz)的意思是膨脹劑，如酵母、泡打粉和梳打粉等，但這樣的想法認真愚蠢！在舊約的摩西時代又怎會有這些東西呢？原來在摩西五經中，酵是發酵了的五穀—小麥、大麥、黑麥、燕麥和斯佩爾特小麥，對猶太人來說，酵包括任何由接觸水後18分鐘內未煮熟的五穀製品，18分鐘過後東西就會被視作開始發酵。因此從猶太教的傳統和教義上來說，無酵餅嚴格上必須在18分鐘內完成才能適合在逾越節食用。

Matzoh 無酵餅

Makes 3 (6” discs)
3塊6”圓餅份量

Ingredients
60 g all-purpose flour, plus more for dusting
35 g water
3/4 teaspoon olive oil (optional)
A pinch of Kosher salt (optional)

材料
中筋麵粉 60克(另加少量灑面用)
水 35克
橄欖油 3/4茶匙(可不加)
猶太鹽一少撮(可不加)

Directions 做法

Preheat oven to 450℉ (convection mode) with a overturned large cookie sheet in the middle rack of the oven.
焗爐提前預熱至450℉熱風對流模式，焗爐中層放一個反轉的大曲奇烤盆一同預熱。

In a large bowl, mix all ingredients together quickly with a pair of chopsticks until little pieces are formed. Knead with hand until the bits come together to form a rough ball that clears the sides of the bowl and does not stick to your hand. Adjust the consistency accordingly by adding a few drops of water if the dough is dry and sprinkling in some flour if the dough is too sticky.
大碗內加入所有材料，先用筷子快速拌勻成棉絮狀，然後用手搓成不黏手和碗邊的粗糙麵糰(可依麵粉的吸水程度自行添減水和麵粉量，麵糰乾裂加幾滴水，黏手則洒入少許麵粉)。

On a floured surface, divide the dough into three portions and shape each into a ball. Sprinkle a dough piece with flour then flatten into a disc. With a rolling pin, roll the disc as thinly as possible to roughly a 6″ circle. Repeat with the remaining dough pieces.
工作枱上洒上麵粉防黏，將麵糰分為3小份並搓圓，取一份洒上少許麵粉防黏後壓扁成圓片，再用擀麵棍擀成直徑六寸左右的薄圓片，越薄越好，餘下兩份麵糰也用同樣方法做成薄片。

Transfer the rolled pieces onto a parchment paper that is about the same size as the cookie sheet being preheated. Dock the dough pieces evenly with a fork to prevent them from puffing up in the oven.
把所有圓片轉放在一張裁成跟烤盆差不多大小的牛油紙上，用叉子在餅上平均刺氣孔防止餅在烘焙中途膨脹。

With the help of another overturned baking sheet, a wooden chopping board or a pizza peel, carefully slide the dough pieces (with parchment paper underneath) on to the preheated cookie sheet and bake for 2 minutes. Carefully flip the dough pieces and bake the other side for 2 to 3 minutes more until the surface of the matzoh is golden brown and slightly blistered, paying attention after flipping so the matzoh won’t be burnt. Remove from the oven and cool on a cooling rack.
用木砧板、另一個反轉的烤盆或薄餅托盆等工具協助將圓餅連同牛油紙托起，小心將餅連同牛油紙一起滑進焗爐中巳預先預熱的焗盆上，先焗兩分鐘然後小心將餅反轉，多焗兩至三分鐘直至餅的表面轉金黃色並且充滿氣泡，反轉後全程要睇火避免烤焦，取出轉放在鋼架上放涼。

Recipe adapted from Bread In 5