Our homemade, easy matzo recipe will have you making your own, flavorful flatbread with fun and ease. (Note: This recipe contains gluten.)
Are you wondering why we would want to make our own homemade matzo bread when the traditional, albeit plain and boring, is available at every supermarket in America? First off, with our super easy matzo recipe, it turned out to be a fun project.
Okay, if I am being honest, it’s not really that much more flavor. I mean, how much can you expect from only two ingredients: flour and water? One is either making matzo or children’s paste (don’t worry, the proportions are quite different.) Although it is fresh from the oven, it makes it seem tastier.
For us, it started when we were overseas. Commercial matzo, when we could find it, was $10 per box. We weren’t thinking we would ever be writing about it, so we didn’t take photos, a decision I regret. However, it did look pretty much like this:
Ours didn’t have the neat little rows you find in commercial matzo. Our divets were much more random.
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Homemade matzo
What we learned is that making matzo is easy. Actually, it’s simple. 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 bread that didn’t have time to rise.
Time was the issue then, and it still is today. The preparation must be quick. And time matters if you are making it for Passover. Not so much if you are making it for any other time of the year.
Timing is critical for a successful Passover matzo recipe
Time is a significant issue when you follow your own matzo recipe. The rule is 18 minutes from mix to baked. This is not a random number. In fact, according to SBS Australia, it takes only 18 minutes for the dough to become unsuitable for Pesach as it turns into chametz.
Not more than 18 minutes can pass once the flour and water mix until the matzo is baked if the matzo is for Passover.
Easy matzo recipe tips
Unless you have an oven like the one in photo, we recommend that while one piece of matzo is cooking, roll out the next piece, so that there is a continuous flow of flattened matzo for the oven.
To speed up the process, have three people working in assembly-line fashion (one to mix, one to flatten, one to cook).
Once made, it can also be used in Jill’s fried matzo recipe, for delicious chocolate and toffee matzo, or ground up in matzo balls.
If you have leftover matzo, you can use it to make your own matzo meal and even use it to make our farfel cookie recipe.
Our Passover matzo recipe
Our Simple Passover Matzo Recipe
Super easy homemade matzo
Ingredients
- 3/4 cup white flour*
- 1/4 cup water
- Extra flour for dusting the rollout area
Instructions
- Place a flat pan/baking sheet inside the oven and preheat to 475F (250C).
- 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 (or in neat little rows if you can do it quickly).
- 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.
Notes
* Kosher for Passover matzo uses kemach shel matzah shamura (flour watched from harvest to packing to make sure it has not come into contact with any moisture).
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 133Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 28gFiber: 1gSugar: 0gProtein: 4g
Based on six sheets per batch
Will you make your own matzo this year?
More for your Passover
Photo Credits
Photos on this page are either shot by our team and watermarked as such, in the public domain, or some stock photos were supplied by DepositPhotos.
Can you use almond flour as a substitute?
I have never tried it. I wonder if it would stick together after it’s baked. Let us know if you do try it.
Can I use whole wheat flour?
I don’t see why not. You may have to change the amount of water so it absorbs and become a dough. Perhaps a blend so the dough develops gluten and is stretchy so it can be rolled. I would suggest 1 part whole wheat to 2 or 3 parts regular flour.
How can I make this into egg matzoh obviously not for Passover?
Thanks for this recipe, Esther. I love matzo, but I often find myself living in places where it just isn’t available. Now, thanks to you, the problem is solved.
Despite one’s best efforts it is virtually impossible to make kosher for Passover matzo at home even when keeping within the 18 minute limit. For example, your suggestion of putting flour on the surface on which one rolls out the dough, while normal for other recipes, would most likely render the matzo thus prepared unkosher.
So if somebody wants to obey all the rules and do it the right way, this ain’t it. Of course most people are not that meticulous about the picayune details of the rules, so it works for them. I only offer this suggestion because there might be some people out there who want to do the right thing, but are not well versed in the rules and would inadvertently be eating chametz if they made their matza at home