My kids call these addictive, flaky flatbreads “matzo parathas.” We had set out to prepare homemade matzo for Passover, using a simple New York Times Cooking recipe. One of my sons noticed that the dough, shaped into thin discs for baking into matzo crackers, resembled parathas, a delicious Indian and Pakistani flatbread that my mother-in-law is an expert at making. Rather than put the matzo rounds in the oven, I cooked them on the stove like parathas, yielding a multicultural treat.
Olive Oil Flatbread
Adapted from Melissa Clark’s Easy Matzo recipe
2 cups (255 grams) all-purpose flour, plus more for rolling
¼ cup (30 grams) whole-wheat flour
1/2 – 3/4 teaspoon sea salt or kosher salt
1/3 cup (60 milliliters) extra-virgin olive oil
1/2 cup water
1. In a large bowl, combine flours, salt (use lower or higher amount depending on preference) and olive oil. Mix with a spoon or with your hands until olive oil is well incorporated. Stir in water until a soft dough forms. If dough is too dry, add a little additional water.
2. Turn onto a lightly floured work surface and knead briefly until smooth. Divide dough into 4 even pieces and roll into very thin circles.
4. Heat a large frying pan over medium-high heat. If not using a nonstick pan, grease with a little oil. Place one round of dough on the pan and cook until reddish-brown spots begin to form on the bottom; flip over and cook until spots appear on the other side. Remove from heat. Repeat with remaining dough. These taste best served immediately. Store leftovers in aluminum foil or an airtight container.