The Egyptian Karaite Jewish community had a delicious and unique way of making matzah. Those Karaites use the following matzah recipe for general consumption during Passover; a less flavorful version of the recipe, however, is used during the Passover haggadah reading.

Ingredients

4 cups of flour(not self-rising or containing rising agents)
2 heaping tablespoons of crushed coriander seeds
1 level teaspoon salt
3/4 cup sunflower oil
3/4 cup of water and add more as needed

Tools

Food processor or coffee grinder
rolling pin
large bowl(to knead flour in)
baking sheet
oven

Photo: Mediha DiMartino — Photo: Mediha DiMartino

Preheat the oven to 355 degrees Fahrenheit and oil the baking sheet.
Freshly grind coriander with blender. Mix ground coriander and salt into the flour
Add the oil and knead it into the flour.
Gradually knead the water into the dough until the dough is no longer sticky
Flatten the dough with a roller until it is 1 cm (about 1 /2 inch) thick; shape it to fit on the baking sheet.
Place the dough on the baking sheet and cut into squares or triangles
Cook for 15-20 minutes until crispy like a dry cracker.
For subsequent batches, wash utensils thoroughly and repeat.