This Matzah recipe from 1503 uses flour, fruity olive oil, eggs, a little bit of wildflower honey, and black pepper. It's baked thin, crisp, and a little dark for nice, crunchy edges.
This Matzah recipe from 1503 uses flour, fruity olive oil, eggs, a little bit of wildflower honey, and black pepper. It's baked thin, crisp, and a little dark for nice, crunchy edges.