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?
Homemade Matzo
How to make matzo - Homemade matzo recipe is fun to make, but be sure to keep your eye on the clock. My favorite way to eat it is with butter and a sprinkle of salt.
Ingredients
- 2 cups flour
- 1 cup water
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. 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.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
This Post Has 48 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!
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 kommunikasie@isales.co.za.
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?