Ingredients

Method

• 140 g cake flour
• t Kosher salt
• 2 T cold butter, cubed
• 5 T water

Method

Ingredients

1. Preheat the oven to 180C. Place the flour and salt in a mixing bowl. Cut in the cold butter until well mixed. Gradually add the water until you are able to knead the dough.

2. Roll out into thin rectangles and bake on greased trays until crispy and light.

3. Serve as is or topped with cream cheese or labneh.

Cook's note: Turn  the baking tray halfway through the baking time to ensure even baking.

Find more Jewish holiday recipes here. 

Photography: Dirk Pieters 
Production: Hannah Lewry 
Food assistant: Callan Artus