Homemade Matzoh

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 from scratch.

Sheets of homemade matzoh in a metal basket.

Homemade matzoh? It’s actually quite easy to make. A pasta roller helps tremendously in terms of both ease and time. 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. Kindly note that due to the fact that it can be tricky to complete the recipe in 18 minutes, this recipe is not strictly in accordance with kosher rules for Passover if it takes you longer than 18 minutes to complete the recipe.–Renee Schettler

Why does matzoh need to be made in 18 minutes?

In order for matzoh to be technically unleavened and appropriate for Passover, according to Jewish tradition, it must be started and completed within 18 minutes. This is because fermentation is believed to happen after 18 minutes of ground grain being in contact with water, and Jewish law requires only unleavened foods be eaten during the duration of Passover.

Homemade Matzoh

  • Quick Glance
  • (25)
  • 30 M
  • 30 M
  • Makes 8 large sheets
4.9/5 - 25 reviews
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Special Equipment: Pasta machine (optional)

Ingredients


Directions

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.

In a large bowl, mix together all the ingredients, starting with just 3/4 cup water, until everything comes together to form a dough. If the dough seems dry, add a little more water, just a few drops at a time. Be sparing with the water and do not add so much that the dough becomes sticky. 

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 attempt to finish everything in 18 minutes. You may want to ask for help to ensure that you complete it in time.

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 eventually reach the thinnest or minimum setting on your pasta machine. 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.

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.

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 don’t let the matzoh turn completely brown or it will taste burnt. 

Let the matzoh cool before serving. (When our testers made this, they devoured it within hours—and sometimes minutes—of pulling it from the oven, but typically with this sort of baked good you can keep it in an airtight container or resealable plastic bag at room temperature for up to a couple days.) Originally published March 19, 2013.

Print RecipeBuy the The Mile End Cookbook cookbook

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Recipe Testers' Reviews

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!

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 rolled the dough 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°F. 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!

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Comments

    1. Elizabeth, we don’t have any experience making egg matzoh. If any of our readers have suggestions or information, we’d love to hear from you.

  1. 5 stars
    This is stellar matzoh, and after the first one it was a cinch to make. (That first one was a bit challenging.) I used a rolling pin, and a couple didn’t get thin enough and were bendy rather than crisp. I also salted them which made them tastier than commercial Passover matzohs. We love these and I’m sorry the recipe only made 8! Storing was a bit challenging–I had to break off little bits to get them into large Ziploc bags, and because of their wavy stiffness, could only fit three to a bag.

    1. Good for you! 🙂 You can always trim of edges to square them off or make them fit into a large Ziploc bag after baking. You might even be able to combine the chopped off bits and roll them out to make another piece.

    2. I’m so pleased you loved this, Jennie! Thanks so much for taking the time to comment.

  2. There is an alternative to store-bought flour or matzoh – grind your own flour at home. Home grinders can be hand-cranked (and I’ve not found one – despite claims that they are “easy to crank) that is in fact, easy to crank.

    The more popular ones are electric (some will even convert to a bicycle crank setup).

    With any grinder, you simply fill the hopper with “cleaned” – meaning the bits of rock and other things you don’t want in it – but NO water is used, you set the type of grind you want and then either start turning the crank or turn it on and let it grind for you. These cost between $75 and up, depending on whether it’s hand cranked or electric and of course which brand you buy.
    Wheat can be obtained through the Family Storage (used to be the Bishop’s Storehouse), run by the Church of Jesus Christ of Latter-day Saints. You don’t have to be a member of the faith to purchase storage foods that they sell. Either a local one where you go and pick it up or ordered online. You also buy from places like Walton Wheat, some local Health Food Stores, and Amazon or other such stores online.

    Not sure as I’m not Jewish, though my grandfather’s family was, whether grinding your own wheat from store purchased grains would still allow it to be considered “kosher”. I know that these grains have nothing other than “sifting” done to the grains to remove dirt/stones, chaff and other junk from harvesting, with the wheat retaining it’s natural state – you can sprout these grains, where as anything that would get a liquid on them would cause the batches to mold and the grains to not sprout. HTH

    1. Thanks, Darlene. That’s very helpful. Thanks so much for all the detailed information.

  3. Great recipe for Matzah…speaking of which, those of us who follow the Kosher dietary rules for Pesach (Passover) and all year long will appreciate you can add any seeds or salt as long as they are Kosher for Pesach. Additionally, and a fun note, your photographer is Mr. Bacon (har har) a wonderful photographer who is not at all Kosher 🙂

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