You’ll love this Easy Homemade Matzo, a simple from-scratch matzah cracker recipe that’s perfect for Passover. Just flour and water combine to make a crispy and golden unleavened baked bread that’s ready in only 18 minutes according to classic kosher tradition!
You can naturally also use this recipe to make Matzah meal (Matzo meal), see below.
What is Matzo or Passover bread?
Matzo, sometimes referred to as matzah, matzoh or matza, is a thin unleavened bread made from flour and water that’s traditionally eaten during Passover.
Similar in texture and taste to a thick crispy cracker and usually topped with salt and a schmear of butter, most Jewish families nowadays typically buy matzo packaged — but it’s so easy to make from scratch at home.
Tradition dictates that matzo be made fast, within 18 minutes from the moment you mix the flour and water until when you take the last batch of matzo bread out of the oven. It’s a hectic 18 minutes, but it is possible. Let me show you how!
Why you will love these Jewish Crackers //
- This traditional matzo recipe has only 2 ingredients! Only flour and water (and a little heat) are needed to make this classic unleavened bread.
- Make it kosher (or not): I lay out how to make matzo in only 18 minutes according to kosher standards. Make it fast and traditional, or take your time if you’re not worried about following the rules.
- It’s a crispy, crunchy cross between a cracker and a flatbread. Matzo is the perfect combination of a big cracker and a piece of crunchy flatbread.
- Eat it alone or be creative! This matzo recipe can be eaten as a crunchy side, used as a toast replacement with toppings, or even used as a crunchy sandwich bread.
Ingredients in matzo crackers. What you’ll need //
- Flour: Traditional wheat flour used in matzo must be grown according to kosher standards and unleavened, however if you are not concerned about this matzo being kosher then regular all-purpose flour will work as well. Whole wheat flour could be used as well, but would not be kosher unless it’s certified.
- Water: Regular tap water at room temperature works best for this recipe. While there is some debate on some bottled water brands being certified kosher, most any bottled water will work as well.
Traditional Matzo Kosher Rules //
There are some seriously strict rules about food ingredients and food preparation during Passover, and making matzo traditionally kosher means abiding by the following rules:
- The 18-Minute rule: To keep this matzo kosher, you need to finish the entire process in 18 minutes flat. That 18 minutes start 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).
- The flour rule: The other thing that can be an issue is the flour that you use. The flour that I used in this recipe is a certified kosher all-purpose white flour. Regular all-purpose flour can be used, but know that it may not be 100% kosher.
How To Make Homemade Matzo Bread in 18 Minutes //
- Preheat oven and prep ingredients and tools: Preheat your oven to 475 F degrees and gather your tools and ingredients so they are ready to go once the clock starts ticking. Measure out the flour and water, line at least two baking sheets with parchment paper, and gather a rolling pin, pastry brush, a dinner fork, and a dough scraper or butter knife for cutting.
- Set your timer: Set your timer for 18 minutes; let the matzo-making begin!
- Mix the dough ingredients: Mix together 2 cups of flour with 1 cup of water.
- Knead the dough: Knead the dough on a well floured board or countertop until it comes together. This typically takes about 3-4 minutes. If the dough is sticky, add a tablespoon of flour at a time until the dough is soft but not wet.
- Cut the dough: Cut the dough into 8-12 chunks by using a dough scraper or butter knife. Do this by first cutting the dough into quarters, then cutting each quarter into thirds. You want each piece of dough to be about the size of an egg.
- Roll the dough: Roll each small piece of dough as thinly as possible with a rolling pin. Generously flour the dough as you roll to ensure it doesn’t stick to your rolling pin. (Or the countertop or cutting board).
- Prep the rolled dough for the oven: Carefully place the flattened matzo dough onto the parchment-lined baking sheet. The dough does not expand. Feel free to place them close together to fit as many as you can on the baking sheet. Brush off any excess flour and use the fork to prick the top of the dough.
- Bake until crisp: Place the baking sheet in the oven and bake for 3-4 minutes until they are brown and crispy.
- Prepare the next batch: While the first matzo batch is baking, quickly roll out the next batch and prep it to go into the oven. When the first batch is ready then you can put the next batch in. When the first batch is done, remove the finished matzo to a plate to cool and place your next batch on the already used baking sheet (or use three baking sheets to allow one to cool). Continue prepping and baking until the entire dough batch is cooked. The clock is ticking!
- Serve: When the last batch is done, the matzo is ready to serve or store. And pat yourself on the back for a hectic 18 minutes!
Recipe Tips for Getting Perfect Passover Matzo //
- Find your favorite flour. While a certified kosher all-purpose flour is traditional, feel free to test this recipe with different flours. Whole wheat flour or gluten-free flours like spelt, chickpea, or almond flours can also work well. (Be mindful if you’re following kosher standards).
- Use room temperature water. While cold or warm water will work, I’ve found the best matzo texture using room temperature tap water. I fill a measuring pitcher with water 20 minutes before baking. That way it’s had to time adjust to room temperature before I mix it with the flour.
- Flour is your friend when kneading. Is your matzo dough too sticky? Add more flour. Is your dough sticking to your counter or rolling pin? Add more flour. Don’t be afraid of flour, but make sure the dough isn’t too dry before baking.
- Keep an eye on the oven. Because matzo cooks up quickly, keep your eye on the oven or it will easily become too brown and overcooked.
- Use 2-3 baking sheets. If you’re making matzo according to the 18-minute kosher rule, having 2 extra baking sheets will speed up the process. Have one in the oven, one prepped, and one backup. You can let one sheet cool when you remove it from the oven. (Let’s make our matzo burn and injury-free!).
Storing & Freezing //
- Storing: Store leftover matzo in an air-tight storage container on the countertop for up to three days. Or up to four days in the refrigerator.
- Freezing: For the best taste and texture, I do not recommend freezing matzo bread after it has been baked. You can prep the matzo dough ahead of time and store it in the refrigerator for up to two days. In the freezer for a month or more, and then thaw before baking. Storing in the refrigerator or freezer will mean this recipe is not kosher. It will not fall in the 18-minute timeframe.
What is Matzo meal? and how to make it //
Matzo meal is simply ground matzo. Just break up the matzo in smaller pieces and grind it, preferably using your blender or food processor. You can buy matzo meal, but you will enjoy making it from this homemade recipe.
FAQ about Homemade Matzo //
What is the difference between matzo and matzah? Matzo, matzah, matzoh, and matza. These are all different ways of spelling and pronouncing the name for the traditional unleavened flatbread eaten at Passover in the Jewish tradition.
Why does homemade matzah have to be made within 18 minutes? The kosher rule for making matzo in 18 minutes is because only unleavened bread products are allowed during Passover. Natural fermentation begins within that time frame when flour and water are mixed. To avoid the natural fermentation, and therefore make the bread unleavened, it must finish baking before 18 minutes.
What kind of flour is kosher for Passover? Passover dietary restrictions exclude any grain that can ferment or become leavened, which includes wheat, barley, oats, rye, and spelt. The only bread that is allowed during Passover is matzo. Matzah is typically made from wheat flour and made in a way that ensures it is unleavened.
What do you serve with matzo? Matzo is usually served at the center of the table. Either as a side dish or accompaniment with traditional Passover foods like brisket, roast chicken, fish dumplings, and potatoes.
More Homemade Passover Recipes You’ll Love //
Matzo recipe (Matzah recipe)
You’ll love this Easy Homemade Matzo, a simple from-scratch matzah cracker recipe that’s perfect for Passover. Just flour and water combine to make a crispy and golden unleavened baked bread that’s ready in only 18 minutes according to classic kosher tradition!
Ingredients
- 2 cups flour
- 1 cup water
- Salt
Instructions
- 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.
- 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, about 3-4 minutes. If the dough is really sticky 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 is sticky.
- Put the flattened dough onto the parchment-lined baking sheet. Prick with a fork. Brush off some of the excess flour. 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.
- After 3-4 minutes, they will be golden brown and crispy.
Notes
To keep this kosher, make sure your ingredients are all kosher and you start and finish this recipe in 18 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 114Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g
All information and tools presented and written within this site are intended for informational purposes only.
This Post Has 70 Comments
Ow, they look good!
I have nev made matzo before. Maybe I will try it this year for Passover. 🙂
it was fun, you should try it. It tastes better too.
Could I use this recipe for Passover would it be kosher
As I said in the recipe, I am not going to say for sure that it will.
Please forgive an ignorant gentile, but why is there a time limit? And why is it 18 minutes?
I have no idea! I looked it up and cannot find out why. I was wondering also.
The time limit is to prevent leavening from fermentation caused by natural yeast spores that are in the air.
You only need to worry about this if you are making them kosher for passover.
Thank you! Good to know!
At 18 minutes the dough begins a natural fermentation process producing it’s own “leaven (like yeast)’ Since it is supposed to be unleavened bread you have to get the whole process complete from as soon as water hits the flour until they are fully baked.
It is considered that fermentation of the grain begins after 18 min. Fermentation is leven which is forbidden during the festival of matza ( the week of Passover) .
Just a question…why does the recipe need to be made in 18 minutes to be Kosher?
I have absolutely no idea, I even researched it. It is rabbinical law, but I could not find anything that explained why 18 minutes.
Is is possible to use WW flour or WW pastry flour instead?
Yes, I mentioned that in the post, you can experiment with half and half, all wheat, etc…
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-
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.
Thank you Rabbi’s WIfe! That is exactly the answer that I was looking for. Thank you for answering.
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.
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.
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 🙂
thank you Marie! It was a beautiful service and yes, the presents were a perk.
Hey is it also correct that all purpose flour would not be kosher because it has chemical leveners in it?
I don’t know to be honest, I would make sure that you are using kosher flour. But all-purpose flour should not have any leavening agents in it, the only flour that does is self-rising.
So easy and I have all the ingredients, have to make some!
It really was easy, and it was a lot of fun.
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
I am sorry that you are sick and missing your family’s Seder. No fun at all.
We will try this this Passover! My 4 year old will surely help. Thanks for the recipy! Greetings from Iceland…
You are welcome! These are really fun to make.
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!
You might just find that the homemade version are even better. 🙂
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 [email protected].
Kind regards
Sure.
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
You are welcome!
Is I am excited about trying this recipe. All my breads are homemade, and so glad to get recipes for home made Matzo. Is there a reason that you don’t use oil and salt.?
It keeps it kosher for Passover. There are very specific rules for making matzo during Passover.
Thanks Bree, just what I was looking for. sending hugs from Mama Moss
Glad to help! xoxo!
Thank you for this recipe!
Re: 18 minutes -Rabbis cite numerous sources showing that fermentation takes place within 18 minutes after the exposure of cut grain to moisture. Eating matzah symbolically pays tribute to the Jews who didn’t have 18 minutes to wait around before running from Pharaoh.
But also, 18 is a sacred number in Judaism. In gematria (a form of Jewish numerology), the number 18 stands for “life”, because the Hebrew letters that spell chai, meaning “living”, add up to 18. Because 36 = 2×18, it represents “two lives”. Multiples of this number are considered good luck and are often used in gift giving..
Thank you for this!
Thanks Bree,
this recipe worked prefect with both white and home ground whole wheat flour!! Amazing and very easy to do!!!
I am so glad, it’s fun to make.
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I don’t understand what exactly you mean by “prick with a fork.” Is there a pattern? Do you do a lot, a little? Do you try to imitate the perforated pattern of boxed matzos? Is there a reason? (I’m not a long-time baker..) Thanks if you answer and happy Pesach!
It’s to remove the air bubbles when the matzo is baking. I just fork it a few times randomly to keep the dough from puffing up too much.
SO GOOD!!!! just made it and it’s awesome
Great! It’s fun to make homemade versions of things like these isn’t it?
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OK…gentile here. Explain to me the purpose of setting a timer for 18 minutes?
Because it is kosher law. It needs to be made in less than 18 minutes.
THE LOGIC BEHIND IT IS THAT YEAST CELLS CAN BE IN THE FLOUR FROM THE AIR. Yeast can make a new generation in less than 20 minutes, and if it does , even one yeast cell then the matzo would be considered leavened. Leavened bread is forbidden on Peasach. so in order to prevent even a single yeast cell from budding off you bake the matzo in under 18 minutes.
Thank you very much for your comment Julia, this is very interesting.
Your photography is always so clean and pleasing. Thank you for an interesting post. It was fun to learn about something new (to me).
I never ever have tried matzo and this is something new for me but then after reading the post and following the steps and guide I could make it and now seriously I am in love with it. My kids loved it a lot thank you so much for the post.
Isn’t it fun to make?
Just made a batch of these Matzos, obviously not for Pesach, and they were delicious. My husband says they’re much nicer than Rakusen’s 😆. They did need longer in the oven though but that’s probably my oven. Will definitely make these again, thank you.
I am so glad that you liked these. I love making them and think that they taste so much better than the boxed ones. (Although I really love them too.)
Salt is on the ingredient list, but not used in the instructions. When is the salt added, and how much?
It gets sprinkled on top – as much as you like.
I find it strange that traditional matzo is not normally made with the grain the Hebrews had when they fled Egypt. At that time the wheat was not ripe, so the original unleavened bread was made from barley, not wheat.
How often do you readily find milled barley flour? That is probably why.
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Yum! I make a similar recipe for my husband and I. The main difference is I flip my bread partway through the baking process. I also don’t actually measure the ingredients, just add water until the consistency is about right. I might start using your flour/water ratio just to eliminate the guesswork.
What I like best about your recipe is, like me, you don’t bother to cut it into those nice, neat rectangles. Perhaps you, like me, decided that was a waste of time and dough? I like the natural look better, anyway.
I want to know, what brand of parchment paper do you use? I bake mine directly on the baking sheet because my parchment paper would burn at that temperature.
Amanda, I do a lot of baking (especially sourdough Challah and my sweet sourdough cookies) and I do sometimes use this hot an oven. My parchment has never burned. The brand is “If You Care” and I get it at my local Health Food Store. It’s made in Finland and their website is http://www.ifyoucare . com (I don’t know if links are allowed so I put spaces between the dots so as not to have any live links).
Good luck.
I am planning on testing the timing ASAP because I want to be fast enough for Passover. They may not be made with guarded flour, but neither, I think, are the boxed ones.
What is the seasoning you used in your pictures on the top of the matzah?
Can you eat motza with a dip? Or is that breaking from tradition? Just curious!
I found that it was quite difficult to roll it thin enough but without ripping, and to bake it long enough to get it crispy, at least twice as long as recommended here. It is a technical challenge, for sure.
um estudioso disse que não se deve usar farinha de trigo, é verdade? fiquei na dúvida. shalom. Brazil. #bruno1982h