I don’t know why I was surprised to find out that it is really easy to make your own matzo. After all, one of the reasons we eat Matzo on Passover is to remind ourselves of the rush of the exodus in which our ancestors carried with them only simple dough that didn’t have time to rise. As time was the issue, the preparation must have been quick.
Time is one of the major issues when you make your own matzo as not more than 18 minutes can pass once the flour and water are mixed until the matzo is cooked.
Recipe: Make Your Own Matzo
- 3/4 cup white flour*
- 1/4 cup water
- Extra flour for dusting the roll out area
* Kosher for passover matzo is made with kemach shel matzah shamura (flour watched from harvest packing to make sure it has not come into contact with any moisture).
- Place a flat pan/baking sheet inside the oven and preheat to 250C (475F)
- Mix the flour and water in a bowl (start watching your time now)
- Using approximately 2 Tbsp of the mixture, form a ball, and roll out flat on a floured surface
- Use a fork to prick the flattened dough all over
- Place the flattened dough on the preheated baking sheet in the oven
- Cook for a couple of minutes each side or until starting to brown
- Remove cooked matzo from the oven
- While one piece of matzo is cooking, roll out the next piece so there is a continuous flow of flattened matzo for the oven. OR
- To speed up the process, have 3 people making it assembly line fashion (one to mix, one to flatten, one to cook).
Want more matzoh recipes:
- The New York Times Passover Cookbook: More Than 200 Holiday Recipes from Top Chefs and Writers
- Matzah Meals: A Passover Cookbook for Kids