Homemade Matzoh Recipe

This homemade matzoh couldn’t be simpler and tastes incomparably better than the stuff you buy in a box. Here’s how to make it.

Homemade Matzoh Recipe

Homemade matzoh. Nope, we’re not kidding. Actually, it’s quite easy to make. And it’s pretty impressive to set it out in place of crackers for guests. As for what to schmear on that homemade matzoh, we can help with that, too. Just click your heels three times and then check out our Matzohpaloozah. This recipe has been updated. Originally published March 19, 2013.Renee Schettler Rossi

Special Equipment: Pasta machine (optional)

Homemade Matzoh Recipe

  • Quick Glance
  • 30 M
  • 30 M
  • Makes about 8 large sheets


  • 4 1/2 cups sifted all-purpose flour, plus more for rolling
  • 1 teaspoon Diamond Crystal kosher salt, plus more for sprinkling
  • 2 tablespoons mild olive oil (or, if you’re not keeping kosher for passover, you can substitute canola oil)
  • 3/4 cup plus up to 1/4 cup warm water


  • 1. Preheat the oven to 500°F (260°C). Ideally you would place a pizza stone on the bottom oven rack, but realistically a 10-by-15-inch baking sheet will work just dandy.
  • 2. In a large bowl, mix together all the ingredients, using 3/4 cup water, until everything comes together to form a dough. If the dough seems dry, add a little more water, a few drops at a time. If you do not need the matzoh to be kosher for Passover, let the dough rest for 10 to 15 minutes. If you do need the matzoh to be kosher for Passover, proceed immediately to the next step so that you can finish everything in 18 minutes.
  • 3. Divide the dough into 8 pieces. Flatten a piece slightly and pass it repeatedly through a pasta maker, reducing the thickness each time until you reach the minimum setting. Alternately, you can simply roll the dough as thinly as possible with a rolling pin on a lightly floured surface. Repeat with the remaining dough pieces.
  • 4. Trim the rolled-out dough pieces into rectangles. (How many pieces of matzoh you get depends on how thinly you rolled the dough.) Use a fork to prick holes in the surface of the dough. lf salted matzoh are desired, brush or spray the dough surface lightly with water and sprinkle with salt to taste.
  • 5. Carefully place some of the rectangles onto the pizza stone or baking sheet. They should fit snugly but should not touch. Bake until the surface of the matzoh is golden brown and bubbly, 30 to 90 seconds. Using tongs, carefully flip the matzoh pieces and continue to bake until the other side is golden browned and lightly blistered, 15 to 30 seconds. Keep careful and constant watch to keep the matzoh from burning; the exact baking time will vary from oven to oven and will get longer with subsequent batches.You want to let the matzoh get a few dots of light brown but do not let the matzoh turn completely brown or it will taste burnt. Let it cool before serving.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Ozoz Sokoh

Apr 16, 2016

Making these homemade matzoh crackers left me with the same sense of wonder I had the first time I made pasta. The dough was a snap to put together with only 4 ingredients. I rolled it out by hand, and the resulting crackers reminded me of cream crackers—they were creamy and complete with golden blisters. They were also devoured within minutes of exiting the oven, gladly embraced by peanut butter and Nutella!

Testers Choice
Eydie Desser

Apr 16, 2016

The homemade matzoh isn’t only fun to make, it tastes just like store-bought but fresher. And it’s more authentic-looking. Although it was difficult to get the dough to the right consistency for rolling out, once I did, the results were wonderful. My dough was way too dry with 3/4 cup plus 1 tablespoon water. l kept adding water (approximately another 1/4 to 1/2 cup) until the dough came together. It didn’t feel right, so I made another batch, thinking I added too much flour to the first batch. Same thing happened. So I went back to the first batch (about 10 to 15 minutes later), and voilà, the dough felt perfect for rolling out. I divided the dough into 2-ounce pieces and rolled them out in the pasta maker. This amount was easy to handle and made for a good-size piece of matzoh. I baked it on a hot pizza stone, and it took 1 1/2 minutes on the first side and a quick 15 seconds on the second side at 500. Be sure not to let the matzoh get golden brown, as it starts to taste burnt. Just let the matzoh get a few dots of light brown and you’re good to go. Think of the possibilities: flavoring the dough with different spices, cutting it into fun shapes, etc. I can’t wait for Passover!

Testers Choice
Ellen Fuss

Apr 16, 2016

Simple ingredients, some mixing and rolling, and I made delicious homemade matzoh. Well, maybe more like delicious homemade crackers. Mixing is easy, but rolling and trimming take some time. A quick bake in the oven resulted in a delicious cracker that somewhat resembled matzoh. I used my pasta machine to roll the dough and felt that it was best at the second-to-last setting on the roller. Using my pasta maker resulted in sheets of dough that were about 36 inches by 5 inches when rolled at the thinnest setting. (And then there were 7 more to go.) Frankly there was so much dough I actually threw out the last ball because I was tired of making them. I was able to make my fork marks, cut the dough into rectangles, and transfer the sheets easily to a preheated baking sheet. I imagine that rolling by hand would yield a very different product. Using the pasta machine makes them fun to make and a consistent thickness. I could imagine these with butter, cheeses, tuna salad, or as a nice addition to a bread basket. I might even consider using them for Passover. I think that next time I’d salt some of them. My preference was for the ones that I made a bit on the thicker side. Watch the oven carefully, as the brown blisters can cross over into burnt in minutes.

Testers Choice
Sue Epstein

Apr 16, 2016

I must admit that I don’t care much for matzoh but with Passover not too far off I thought it’d be fun to make this with my grandkids. I don’t have a pasta maker and rolled the dough out with a rolling pin. We rolled the dough out onto a lightly floured board and had to add a little more flour a time or two. The timing of 30 seconds was right on, but I’m sure it depends on your oven. Be careful and watch closely; they burn quickly. Since my “assistants” were rolling them out, the shapes weren’t exactly consistent, but they were approximately 4 by 4 inches in size. The taste wasn’t marvelous, but matzoh is a pretty bland cracker. They were pretty good for matzoh and a wonderful thing to do with kids!

  1. Probably not kosher for Passover, unless you have a rabbi come and certify your kitchen(!), but a fun challenge nevertheless.

    • Renee Schettler Rossi says:

      We’ll be waiting to hear what you think after you make them, Lydia….

    • Grace says:

      Lydia, a Rabbi is not needed. One needs only go through the process of ensuring all items purchased to make this are kosher, and of course, kashering the kitchen and oven prior to Pesach. That said, it is sure easier just to buy them pre-made for Passover instead of scrubbing down the whole kitchen.

      • Renee Schettler Rossi says:

        Many thanks for the explanation, Grace.

      • mlaiuppa says:

        You also have to make sure you cook them within a specific amount of time. Even without leavening, if the dough rests too long, it will leaven on it’s own. I watched kosher matzoh being made in a factory on TV and one of the duties of the rabbi was to time it so that the dough was in the oven within a specific amount of time.

  2. Robin says:

    These look gorgeous and sound yummy. But I don’t think they’d be kosher-for-Passover—traditionally matzoh is made without resting the dough at all because only 18 minutes is allowed to elapse from the time the flour mixes with the water, otherwise it is considered chametz and not suitable for eating during Passover.

    • Renee Schettler Rossi says:

      Many thanks, Robin. We are aware of the 18-minute rule, it seems we just roll our crackers more quickly than most! I believe you could make these without letting the dough rest for 10 minutes, which ought to allow ample time to roll out the crackers and get them into the oven, and the matzohs would still be fine, albeit perhaps slightly denser than usual. We’d love if you let us know what you think when you make them.

    • mlaiuppa says:

      Ah. 18 min. I knew there was a time limit. That said, if you’re fast at rolling and baking, some of them will be done within the 18 min. time limit.

  3. jamie says:

    I want to make this today but have one important question – I sift the flour before or after measuring? It reads as it is 4 1/2 cups of sifted flour (sifting into the measuring cup) but want to make sure. Thank you!

    • Beth Price says:

      Hi Jamie, I apologize. We asked some of our testers your question, but I understand that you’ve already made the matzoh. So, what did you do? How did it turn out? Fill us in, please!

  4. Robin says:

    I’ll see how fast we can go… working with 2 and 4 year-old sous chefs here!

    • Beth Price says:

      Sounds like fun, Robin. I love it when my children are in the kitchen with me, mess and all!

  5. Robin says:

    The matzo was a big hit! Delicious and pretty easy, and it came out fine without resting the dough. The use of the pasta maker is a genius technique for light and super-thin matzo. However, we didn’t even come close to hitting the 18-minute goal. The recipe made so much dough that even if I had been able to get it all rolled out and docked before the timer went off, there’s no way I could have fit it all in my oven at once! Working as fast as I could (which admittedly was slower than an adult working alone, with my 2 munchkins assisting me), we got through about 1/3 of the dough, which was enough to fill the pizza stone plus one baking sheet, by the 18 minute mark. Thankfully we did this as a pre-passover project so it didn’t matter that some of our finished product was not officially kosher for Passover. I think next year I’ll just make the recipe 1/3 at a time.

    • Renee Schettler Rossi says:

      Lovely to hear, Robin! And yes, this does make a rather big batch, although we’ve found that with practice we’ve gotten quite a lot faster at rolling the dough. Love that you had munchkin helpers, makes the experience all the more memorable….

    • dan says:

      Perhaps throwing the dough into a freezer after rolling it out negates* the 18-minute rule. (*Negate the rule = suspend the countdown.)

      • Renee Schettler Rossi says:

        Dan, I like the way you’re thinking! Although I dare say that would make things too easy…

  6. ja says:

    Hi, most flour on the market is tempered with water and so the matzo you make at home can’t be kosher for passover even if it’s mixed and baked in under eighteen minutes. there are fifty one other weeks in the year, however, to eat homebaked matzo

    • Sue Epstein says:

      ja, making matzo is pretty easy but making it so that it is kosher for Passover is somewhat more complicated for a variety of reasons. Non-Passover matzo can be made from regular flour. The matzo that is used for Passover is made from “Watched Flour” (“Shmurah” in Hebrew), so if it’s important to have kosher for Passover matzo, purchase it rather than home-baking it. This recipe is delicious however for the remainder of the year (from someone who doesn’t care much for matzo) and a really fun project to do with kids.

      • Beth Price says:

        Hi Sue, thanks for the insight. I have to admit, my favorite way to eat matzo is covered in caramel and chocolate.

  7. nina mcdermott says:

    Thank you so much for this great recipe! I will add that the thinnest setting on my pasta machine was WAY too thin. The result was more like a papadum. I ended up using the 3rd thinnest and the result was fabulous (my machine goes from 1-6 and I used the 4). Also, I might add that I discovered poking fork holes in lines/stripes made for very store bought looking matzoh!

    Reading the comments I hope I can make these for Passover.

    • David Leite says:

      nina, I’m so glad you liked the recipe. And thank you for the rolling tip. May I ask what’s the brand name of the machine you have? Sometimes different brand names have different setting calibrations.

  8. Outi Gould says:

    Wanting to make sure to make the 18-minute time limit, I made only half the batch. I rolled by hand and used a griddle on the stove top as well as a baking sheet in the oven, and all but one were out of the oven when the 18-minute buzzer went off. (That last one needed another 30 seconds on the other side!) I also didn’t care to trim them to a regular shape, and I kind of like their rustic look. My only problem? I can’t stop munching on them…

  9. Zac Astrain says:

    Hello, can this recipe be done with rye flour instead of all purpose flour and olive oil instead of canola oil if so would any other changes be needed?

    • Beth Price says:

      Hi Zac, you should be fine to replace a portion of the all-purpose flour with rye flour. I suggest that you make the recipe first as written to get a feel for the dough, its hydration, and its elasticity. Rye flour contains less gluten than regular flour and contains higher proportions of complex sugars called pentosans. As a result, you will need to add additional water for each additional percentage of rye. I would play around with your rye percentages, adjusting water accordingly until you get the feel of the original dough. I’ve asked our testers if anyone has tried rye in this recipe and if so, what proportions they used. I’ll let you know if I hear back from anyone.

  10. stu Borken says:

    At best, matzo—like gefilte fish—is not a great-tasting product. Slathered with butter, it’s not so bad. Soaked in eggs and milk and lots of sugar and cinnamon and fried and drowned in kosher maple syrup, it’s not so bad It might be fun to make, but the homemade, it can’t be all that improved over the store-bought sheets which can be used for writing notes on after Passover. One year I tried to give the leftovers to the ducks and geese in the yard. They passed over the matzo. Even the squirrels wouldn’t eat the matzo. It might be fun for the grandkids to make. I’ll grant that…just maybe?

    • Renee Schettler Rossi says:

      Hah. You’ve got a very good point, stu. We’re not even going to try to argue. Yet for better or for worse, matzoh is a reality for so many this time of year. Just trying to do what we can to make it as edible as possible. Love your serving ideas!

  11. Colleen Wait says:

    Hi. I’m not Jewish, but my church uses this bread for communion. The lady who made it previously has retired and I’ve tried her recipe, similar to yours. It didn’t work for me. When I made your recipe, it was great right out of the oven. However, the problem is storage. How do I keep it from getting hard and chewy? I put the batch, cooled completely in an air-tight container and in the refrigerator. Half a day later, it was hard, and chewy. Any advice would be appreciated.

    • Beth Price says:

      Hi Colleen, I think that the refrigerator may be the culprit. Next time try storing them in zip-lock bags in your pantry. Matzoh should store quite well, unless it is exposed to moisture.

  12. Pauline Maria says:

    Thank you so much for this recipe tip. As a child I craved Matzos and they were always on the shopping list. Only recently I decided to try find a recipe to make these (it is the same as yours) The rustic look does not appeal to everyone. I did not consider using the pasta machine, even with recently buying one. Recently I found a recipe for bagels and took them to a Jewish friend – we were both impressed with the authentic taste.. I want to make these to share with friends and must say again much appreciation for sharing this recipe and to other people sharing from the ancient tradition.

  13. Charl Marais says:

    Contrary to what Stu said, I just love matzo. Nothing like a piece of matzo with a bit of marmite or a nice dip. I have been baking my own for a long time. Get a small cheap rolling pin. Hammer a lot of panel pins into it, being careful to get them all the same depth. After rolling out the dough, just roll the “pin” roller over the dough to poke the holes into it. A lot faster than using a fork and you will have the whole batch baked and done under 18 minutes.

    Colleen, if you want them more crispy, don’t use the oil or put less oil. The oil is what makes them chewy. Personally, I like the chewiness the oil imparts to the matzo.

  14. Abigayil says:

    Regular flour from the supermarket is NEVER kosher for Passover because it is ground from grain which has been soaked in water!

    • Renee Schettler Rossi says:

      Yes, Abigayil, you’re correct, and finding kosher-for-Passover flour stateside is, sadly, nearly impossible.

  15. Rick says:

    Sounds delicious! I’ll have to try it. So was Moshe’ informed of the 18-minute rule? I don’t think they used minutes back then and I don’t think they had a lot of choice as to what flour to use, but I guess his brother Aaron was on-site to supervise and bless it.

  16. Sandie says:

    Thanks for this. I imagine these would be an excellent base for all sorts of flavours. Are they like cream crackers? Ive googled them as I’m in New Zealand and had never heard of them, until I saw a photo in one of my internet groups.

    • Renee Schettler Rossi says:

      They’re sorta but not exactly like cream crackers, Sandie. They’re rather plain, which I’m certain you’ve gathered from the recipe, but in a simple yet lovely sorta way. If you need ideas on ways to glam the crackers up a little, here are 100+ ideas for what to do with matzoh that we gathered.

  17. Nancy Massie says:

    I’ve been wanting to try making matzoh for a while, and today was the day. Your recipe and directions were easy to folliw, and they turned out great. I rolled them out by hand which was a lot of work, but they turned out crispy. We’ve been nibbling on them all day!

    • Renee Schettler Rossi says:

      Terrific to hear that you had the exact same experience with this matzoh recipe as we did, Nancy! I’m so pleased to hear that you like them so much! Many kind thanks for taking the time to let us know.

  18. WOW! What an adventure, you really got this goy. I wanted to make these for some time and I had a few hours free. I would like to see the person who can make this recipe in 18 minutes—no way alone in a home oven. Mine turned out great but here are some key learnings.
    1) If you are trying to make these in 18 minutes, only make 1/3 of the recipe.
    2) Measure your flour after sifting, not before. I measured mine before and it took the entire cup of water and was still dry and crumbly so I added another 1/4 cup and this overshot it so I added a little more flour.
    3) I used a KitchenAid pasta attachment and 1/8 of the dough made a sheet 6-inch wide by 3-plus feet when it got to the lowest setting. I cut the dough piece in half when I got down to setting of 4 (lowest setting was 8). I tried a few at settings of 7 and 6 with no change in appearance or taste except the thinner ones were more crumbly.
    4) Stop after 2 batches in the oven to let the temperature get back to near 500°F. My lowest temps were around 375°F and this is when my matzoh got dark because I was trying to get a golden edge.
    5) I used a 16-inch round pizza stone. Could have used 3 or perhaps some rectangular ones.
    And finally
    6) Get some help. This is not a one-person job.

    My adventure took 3 1/2 hours from start to finish and I have enough matzoh to feed an army. Actually I am going to grind most of this to make matzoh meal for matzoh balls.

    Anyone have a great recipe for matzoh balls?

    • Renee Schettler Rossi says:

      Paul, lovely insights, thank you so much for taking the time to share them with us and everyone else! As for matzoh balls, we’ve tested many, many recipes for matzoh balls over the years and we’ve always been disappointed. So if you happen to find one that you like, kindly let us know!

  19. nyj says:

    matza blalls

    3 eggs
    1 cupmatza meal
    3/4 cup water and fill the cup to the top with oil
    1 tsp salt
    mix all ingredients
    put in refrigerator
    meanwhile, cook up a large pot of water with one tsp salt.
    when the pot of salted water starts to boil, remove matza ball batter from fridge
    using wet hands, form small (1 inch) balls out of the batter and drop them in the boiling water.
    Finish the batter, and wait for the water to bubble again.
    cover, and cook on medium to low for 20 minutes.

    You should end up with perfect matza balls!

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