Sometimes 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.
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.
Set your timer for 18 minutes.
Mix together 2 cups of flour with 1 cup of water.
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.
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.
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.
After 3-4 minutes, they will be golden brown and crispy.
I 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?