The rules for matzoh are simple and quick; 18 minutes from start to finish. Even with April temperatures popping up in New York to 80 degrees, this Passover I stayed within that criteria. I used ancient grains; emmer and some Italian 00 flour for this batch. While I mixed, rolled and docked within the norms, the one non-traditional approach was to use a cast iron pan. Here's what I got.
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