Homemade Matzah Recipe
Homemade matzah is kosher for Passover, but perfect for any time of year. You can enjoy fresh, crisp flatbread in just 20 minutes. Pair with olive oil and salt for a quick savory snack.
This is part of a series of recipes made with only flour and water
My freshman year at MIT, I sang with Techiya, the Jewish a capella group. I forget most of the songs, but I do remember countless jibes at matzah. Claims that a box of matzah would be good for an entire year made me very skeptical of the freshness of store bought brands.
To keep kosher for Passover, you should make the matzah within 18 minutes, which is very doable if you're efficient. The time it took me between mixing the dough and taking the matzah out of the oven was 30 minutes. However, photographing every step easily makes the process take twice as long, so you should have no problem.
As a note, this homemade matzah recipe doesn't meet the more stringent Passover criteria, so if you're observing these rules, it'll probably be better to stick to storebought.
- 1 cup of flour + 2 tablespoons for rolling out the matzah
- ⅓ cup of water
- Put a baking sheet in the oven, and preheat the oven to 475 degrees.
- Prepare a clean work surface with 2 tablespoons of flour, a rolling pin, and a fork.
- If keeping kosher, set a timer for 16 minutes (18 minutes maximum). Start the timer.
- Mix together 1 cup of flour and ⅓ cup of water. Knead until it forms a smooth dough.
- Divide the dough into 4 balls, and roll out each ball into a large, thin circle.
- Using a fork, quickly pierce each bread about 25 times on each side to prevent rising. The holes should go completely through the bread.
- With at least 5 minutes left on the timer, remove the hot baking sheet from the oven.
- Place the breads onto the baking sheet. It's okay if they overlap.
- Bake for 2 minutes. Carefully flip over the breads, and bake for an additional 2 minutes until the matzah are lightly browned and crisp.
Step by Step Photos
If you want to keep kosher for Passover, you should read over the instructions in advance so you are prepared for each step. If you just want tasty flatbread, do whatever you want.
Start by putting a baking sheet in the oven and preheating the oven to 475 degrees. Preparing a very hot baking sheet helps the homemade matzah bake faster. My oven took 15 minutes to preheat, so you may want to wait a bit before starting on the matzah.
Before mixing the dough, prepare a clean work surface with 2 tablespoons of flour, a rolling pin, and a fork. If keeping kosher, set a timer for 16 minutes (18 minutes maximum). Start the timer. Mix together 1 cup of flour and 1/3 cup of water. Knead until it forms a smooth dough. You can ignore any dry flour clumps at the bottom.
Divide the dough into 4 balls, and roll out each ball into a large, thin circle. You should make the circles as thin as possible so that the matzah crisps up faster.
The homemade matzah dough should be dry enough so that the breads do not stick together. These circles are about 7 inches in diameter, but ideally, they should be thinner.
Using a fork, quickly pierce each bread about 25 times on each side to prevent rising. The holes should go completely through the bread. It doesn't matter how precisely you stab the breads, so this step should be fairly quick.
With at least 5 minutes left on the timer, remove the hot baking sheet from the oven. Place the breads onto the baking sheet. It's okay if they overlap. Since the breads are fairly dry, they don't stick to the baking sheet, so you don't need to line the baking sheet with aluminum foil.
Bake for 2 minutes. The homemade matzah looks about the same. The breads are lightly golden and keep their shape a bit better. Carefully flip over the breads. I used 2 spoons to lift and flip each bread.
Bake for an additional 2 minutes until the matzah are lightly browned and crisp. I don't think I rolled out my breads thin enough, so some parts of the matzah were still a bit chewy.
Here's a close-up picture of the texture. With this homemade matzah recipe, you can make your own fresh flatbread. You can serve homemade matzah with a simple brushing of olive oil and salt, a spoonful of hummus, etc.
Leftovers don't store well in the refrigerator because of the excess moisture, so you could try sealing homemade matzah in ziploc bags at room temperature. This homemade matzah recipe makes a fairly small serving, so you shouldn't have too much trouble.
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