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 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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Testers ChoiceTesters Choice
Mar 19, 2013
Making the 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, creamy and complete with golden blisters. They were devoured within minutes of exiting the oven, gladly embraced by peanut butter and Nutella!
Mar 19, 2013
Although it was difficult to get the dough to the right consistency for rolling out, once I did, the results were wonderful. The homemade matzoh isn’t only fun to make, it tastes just like store-bought, but fresher. And it’s more authentic looking. My dough was way too dry with 3/4 cup plus 1 tablespoon of 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 voila, 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 is easy to handle, and makes 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!
Mar 19, 2013
Simple ingredients and 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 turn to burnt in minutes.
Mar 19, 2013
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 though and watch closely; they burn quickly. Being that 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 then matzoh is a pretty bland cracker. But they were pretty good for matzohs and a wonderful thing to do with kids!
Homemade Matzoh Recipe © 2012 Noah and Rae Bernamoff. Photo © 2012 Quentin Bacon. All rights reserved.