Gluten-Free Matzo with Pickled Lettuce
recipe Image
 
Preparation Time : 10-15 mins

Cooking Time : 10 mins

Serves : 10-12
Ingredients:

    For the Matzo

    375g/13.25oz gluten-free biscuit and baking mix
    1 tsp. salt
    80ml/2.75fl oz olive oil
    120ml/4fl oz water

    For the Pickled Lettuce

    300g/10.5oz mixed lettuce (Romaine, Lolo Rosso, Iceberg)
    6 cloves garlic
    240ml/8.25fl oz water
    125ml/4fl oz cider vinegar
    1 tbsp. maple syrup1
    1 tsp. red pepper flakes
    1 tsp. mustard seeds

Method:
  1. Heat the water, vinegar, syrup, mustard seeds, red chilli flakes, and garlic in a sauce pan for 3-5 minutes to render the flavours. Allow to cool to room temperature, then pour over lettuce in a bowl. Press down with a weighted plate for about an hour. Transfer into a pickling jar and refrigerate.
  2. Set a pizza stone or baking sheet in the oven and heat to 260C/500F for about 45 minutes.
  3. In a bowl, combine the flour, salt, and olive oil. Slowly add in the 120ml of water until the dough comes into a ball.
  4. Divide the dough into 12 portions.
  5. With a floured rolling pin, flatten each portion of dough until about 8” wide. Cut into desired shape and prick all over with a fork.
  6. Dust the pizza stone of baking pan and transfer the flattened dough onto it.
  7. Bake for about 2 minutes per side or until crisp.
  8. Serve with pickled lettuce on the side.