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homemade matzo recipeSometimes I try to make the homemade version of something just because I can.  As is the case with this homemade matzo.  The thing is, I really like the matzo that comes from a box. It reminds me of my childhood regardless of the fact that it tends to taste like cardboard.  I loved having matzo as a snack during Passover when I was a kid (and an adult).  I would slather it with some unsalted butter and a sprinkling of salt.

I saw on The Kitchn a recipe for homemade matzo and I figured why not?  Let’s give it a go.  There are some seriously strict rules about food and food preparation during Passover.  To keep this matzo kosher, you need to finish the entire process in 18 minutes flat.  That 18 minutes starts when the water hits the flour until all of the matzo comes out of the oven.  I was very grateful for my double ovens when I made these.  I am not sure if I would have made it otherwise. The other thing that can be an issue is the flour that you use.  The flour that I used was a regular all-purpose white flour that is kosher, but I am not sure if it is kosher for Passover.  You can play around with the flours, I am sure that a version made with whole wheat flour would be delicious.  I think that if you are concerned about your matzo being 100% kosher for Passover, that you should buy it, if you are not, then this is great.

Was it worth making homemade matzo?  Wholeheartedly, yes.  Not only do I like a challenge, it really does taste better.  It reminds me of a very thin and crispy pizza crust.  I used some unsalted butter and a sprinkle of Maldon sea salt.  It was better than I remembered.

homemade matzo recipeGet everything that you need ready before you start.  Preheat your oven to 475 degrees.  Line your baking sheets with parchment paper.  Get a rolling pin, pastry brush, and fork out.  You only need two ingredients, flour and water.

homemade matzo recipeSet your timer for 18 minutes.

homemade matzo recipeMix together 2 cups of flour with 1 cup of water.

homemade matzo recipeKnead the dough on a well floured board until it comes together.  It takes about 3-4 minutes.  If the dough is really sticky (and mine was) add flour a Tablespoon at a time until it isn’t anymore.

homemade matzo recipeCut the dough into 8-12 chunks.  Roll them out as thinly as you can.  Make sure that you flour everything really well, this dough was sticky and it took a lot of flour for it to not stick.

homemade matzo recipePut the flattened dough onto the parchment lined baking sheet.  Prick with a fork.  Brush off some of the excess flour, I didn’t, and I should have.  This dough does not spread so you can put a bunch on a sheet.  Put in the preheated oven.  And start working on the next batch.  The clock is ticking.

homemade matzo recipeAfter 3-4 minutes, they will be golden brown and crispy.

homemade matzo recipeI am sure that there a million ways to make these more fancy and flavorful, but I like my matzo plain.  I am a traditionalist.  What can I say?

homemade matzo recipe

Homemade Matzo

Ingredients

  • 2 cups flour
  • 1 cup water

Instructions

  1. Get everything that you need ready before you start. Preheat your oven to 475 degrees. Line your baking sheets with parchment paper. Get a rolling pin, pastry brush, and fork out. You only need two ingredients, flour and water.
  2. Set your timer for 18 minutes.
  3. Mix together 2 cups of flour with 1 cup of water.
  4. Knead the dough on a well floured board until it comes together. It takes about 3-4 minutes. If the dough is really sticky (and mine was) add flour a Tablespoon at a time until it isn’t anymore.
  5. Cut the dough into 8-12 chunks. Roll them out as thinly as you can. Make sure that you flour everything really well, this dough was sticky and it took a lot of flour for it to not stick.
  6. Put the flattened dough onto the parchment lined baking sheet. Prick with a fork. Brush off some of the excess flour, I didn’t, and I should have. This dough does not spread so you can put a bunch on a sheet. Put in the preheated oven. And start working on the next batch. The clock is ticking.
  7. After 3-4 minutes, they will be golden brown and crispy.
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32 Responses to Homemade Matzo

  1. Tine says:

    Ow, they look good!

  2. Erica says:

    I have nev made matzo before. Maybe I will try it this year for Passover. :)

  3. Halyn says:

    Please forgive an ignorant gentile, but why is there a time limit? And why is it 18 minutes?

  4. Allison says:

    Just a question…why does the recipe need to be made in 18 minutes to be Kosher?

    • bakedbree says:

      I have absolutely no idea, I even researched it. It is rabbinical law, but I could not find anything that explained why 18 minutes.

  5. Katherine says:

    Is is possible to use WW flour or WW pastry flour instead?

  6. I love matzo, and I am not even Jewish. It is something my aunt would buy every year and we would have them with butter and a little bit of salt, just like you. I had no idea you could make home-made versions. So going to be making this over the weeked! Thanks so much for sharing-

  7. Rabbi's wife says:

    Hi there, your matza looks yummy! I thought I’d answer the 18 minute question for you. Chametz (translated as yeast in most English Bibles) is what you are supposed to get rid of during Passover. Chametz isn’t actually yeast, it’s leavening. And not chemical leavening like baking soda/powder, but the kind that comes from grain and water left out (sourdough). So, to keep that process from happening, when you add the water to your matza dough, you have the time limit. If you are making kosher for Passover matza, you would normally use Shmura (guarded) flour, that is made from wheat/oats/rye/spelt/barley directly watched by a human being (usually an orthodox male) from the time it is harvested until the time it gets to you (or the matza bakery) to be absolutely SURE no water has touched it. Also the oven would need to be a little hotter, but for the rest of the year, this recipe would be perfect.

  8. Marie says:

    I made them yesterday, and my husband loved them! He even called his mother to tell her! I am a French roman catholic married to a wonderful jewish man from Brooklyn, and we try to incorporate both our heritages in our lives. Tonight we are going to B’Nai Israel seder, and on Sunday we are going to an Easter mass in a Trappist monastery near Chico. Happy Passover.

    • bakedbree says:

      I love it Marie!!! I love multi-cultural families. I am almost a Catholic (get confirmed on Saturday night) and grew up in a Jewish house, we will always do all of it.

      • Marie says:

        Congratulations on your Confirmation. This is a very important moment in a Catholic’s life, a bit like a Bat Mitzvah for a jewish girl… and we get the gifts too :)

  9. [...] Adaped from Baked Bree. [...]

  10. So easy and I have all the ingredients, have to make some!

  11. Definitely a must-try recipe for the season! Thank you so much. I’m home sick tonight, and am missing my mom’s Seder due to a fever of 102.5. Reading about your homemade matzo lifted my spirits — can’t wait to make my own matzo when I’m feeling better!

    Jenn/Rook No. 17

  12. Julian says:

    We will try this this Passover! My 4 year old will surely help. Thanks for the recipy! Greetings from Iceland…

  13. Katie Peters says:

    Thanks for this recipe! I’m not Jewish, but I absolutely LOVE matzos with cream cheese and olives as a snack. Money’s tight, and I’m having trouble justifying $3.50/box for them! That’s why I decided to google “make home made matzos” and I found this! Thanks! Gotta try it!

  14. Good day Bree, I am writing from the Western Cape South Africa. I am busy compiling our church calender and we are going to portray food from the bible in images. May I please have permission to use your matzo photo as above. I will make sure that you get credit for the picture. You are also welcome to e-mail me at kommunikasie@isales.co.za.
    Kind regards

  15. […] about some homemade matzo? Sounds good huh? […]

  16. An Indian Observer says:

    I am an Australian living in India and tomorrow I am hosting a Seder in Delhi for some Canadians. I don’t know how the rest of the foods will turn out but now I am confident we will have matzos. Thanks

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