You’d think more people would make their own matzoh instead of buying it in a box—the recipe couldn’t be simpler, and come on, it’s the star of the Passover story. I use our homemade matzoh instead of crackers all the time for snacks and hors d’oeuvres. How many pieces of matzoh you get from this recipe will depend on how practiced you are at rolling and trimming the dough.–Noah and Rae Bernamoff
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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) and place a pizza stone (ideally) or a 10-by-15-inch baking sheet (realistically) on the bottom oven rack.
- 2. In a large bowl, mix together all of the ingredients, using 3/4 cup water, until they come together to form a dough. If the dough seems dry, add more water, a touch 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.
- 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. 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 pieces of dough onto the pizza stone or baking sheet. They should fit snugly. 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. Just let the matzoh get a few dots of light brown; do not let the matzoh turn completely brown as it will taste burnt. Keep careful, 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.
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Homemade Matzoh Recipe © 2012 Noah and Rae Bernamoff. Photo © 2012 Quentin Bacon. All rights reserved.
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