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INGREDIENTS

• 2 cups flour
• ½ teaspoon salt
• ⅓ cup olive oil
•  Sea salt, optional

Ingredient Substitution Guide

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  Nutritional Information

PREPARATION

1. Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)
2. Cut dough into 12 small balls — this is easiest if you cut the ball in half, then half again, then into thirds — and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.
3. Put dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on breads — they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.

COOKING NOTES

500

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Richard Scher2 years ago

I baked at 450F. They took an extra couple of minutes, but no need to flip - they crisp and tan nicely. Slightly lower heat more manageable for us older bakers, who are not as quick or agile as we once were. But the key is: roll the dough so thin you can see thru it.

Goat Cheese Spinach Kugel

 

INGREDIENTS

• 1 tbsp extra virgin olive oil, plus more for the pan Pantry
• 1 medium onion, chopped $0.50
• 2 cloves garlic, chopped Pantry
• 2 carrots, grated $0.50
• 4 cups (packed) fresh baby spinach $2
• 1 cup milk (any %) $1.50 for a pint
• 4 eggs $1.50 for 6
• 4 sheets plain matzo, crumbled into 1/2" pieces (or use matzo farfel) $2.50 for a 16-oz. box
• 1 tsp each salt and pepper Pantry
• 1/2 cup crumbled goat cheese $3.50

RECIPE SERVES 6

DIRECTIONS

1. Preheat the oven to 375 degrees F. 
2. Lightly oil a 9"x11" casserole pan and set aside.
3. In a large frying pan, heat the olive oil over medium-low heat. 
4. Add the chopped onion and cook, stirring occasionally, for about 10 minutes, allowing it to caramelize.
5. Increase the heat to medium and add the garlic, carrots and spinach. Cook, stirring occasionally, until the spinach has completely broken wilted. 
6. Remove from heat.
7. In a large mixing bowl, combine the milk and eggs. 
8. Whisk until completely blended.
9. Pour the crumbled matzo into the milk-egg mixture and stir well. Let sit for 5 minutes.
10. Pour the cooked vegetables into the milk-egg mixture and stir a few times to incorporate. 
11. Add the salt and pepper and stir again.
12. Scrape the entire mixture into the prepared casserole pan. 
13. Top with the crumbled goat cheese and push down slightly, allowing it to sink in.
14. Bake for 24-28 minutes, or until set and golden-brown on top.
15. Let cool slightly before cutting into squares and serving.

 https://cooking.nytimes.com/recipes/1021974-saffron-fish-with-red-peppers-and-preserved-lemon