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.

Homemade Matzoh

Homemade matzoh. Nope, we’re not kidding. It’s actually quite easy to make. And it’s pretty impressive to set it out during Passover 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. Kindly note that this recipe is not strictly in accordance with kosher rules for Passover. Originally published March 19, 2013.Renee Schettler Rossi

Homemade Matzoh

  • Quick Glance
  • (21)
  • 30 M
  • 30 M
  • Makes about 8 large sheets
4.9/5 - 21 reviews
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Special Equipment: Pasta machine (optional)


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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…or as close to possible as that.

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 evetually 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 it 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.)

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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!

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.

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!


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  1. This is great! Now living temporarily in Aotearoa (New Zealand). The one thing I really missed was matzo—dry biscuits just don’t taste the same. A couple of trials and my third time was perfect. My comments: add water slowly and don’t let the dough get too sticky. I only used about 150mls and it was perfect; if you like your matzo a bit salty use more; invest in a pasta machine (mine was less than $50 NZ, and the thinnest setting was perfect. The results are delicious and I may defer going back to store-bought product when I return to the UK.

    1. Love hearing this, John! Thanks so much for sharing your success and your tricks in getting there. Greatly appreciated! And I added some notes to the recipe based on your comments to help others have the same experience—minus the first couple trials.

  2. Hi David. The matzo recipe sounds great. Do they have to be eaten straight away or can they be pre-cooked? I would like to serve them with chili con carne I don’t want to be cooking with guests chattering around me. Also is all-purpose flour plain flour?
    Thank you, Barbara.

    1. Thanks, Barbara! Although our testers typically devoured these very quickly, they should be fine in an airtight container or plastic bag at room temperature for a few days. So you could make them ahead of your meal. And yes, all-purpose flour and plain flour are one and the same. Let us know how they turn out!

  3. Looks like a great and simple recipe but I would like to adjust the recipe to make half the amount. Do I halve ALL the ingredients?

  4. I made some Charoses a few days ago, only to discover that someone had eaten virtually all of the matzoh we had in the house! I was bemoaning this fact yesterday, and my genius husband said, “So make some!” It had never occurred to me to make matzoh. Anyway, found your recipe online, and we made some! Total victory! Plus, now I know if I need to spend 40 years wandering the desert, I can at least bring my own crackers. :-) (we rolled by hand and used a pizza stone – we went for speed rather than perfection)

  5. Such an easy recipe and so delicious! I added sea salt which really made a difference. I used my rolling pin and pizza stone. Cooking time will vary based on how thin you get the dough. Can’t wait to make again. No reason to just make for Passover. Thanks for the recipe.

  6. I was so impressed by the recent photos, ours came out the exact opposite ! It tasted like Matzoh though. We hand rolled it, free form shape, baked it in on convection mode, pizza stone and it needed more time. It still didn’t brown so I put it in the toaster and that worked great, even enhanced the taste. We made it so we could have Matzoh Brei and it was Excellent ! We’ve made it twice so far, TY :)

  7. Worked like a charm! We’re under pandemic lockdown here in the rainforest getting ready for a zoom Passover with family (SO much irony in the sentence!)…so not in the desert, but yes there is a plague of sorts…in any case, no Matzoh available, hard to get in a non-pandemic year around here..so being resourceful…used my pasta roller attached to my kitchen aid mixer (yes we live in the rainforest but not like animals!) and I was jumping for joy when it came out so nice….NOT so nice? The gluten free version I tried next…TRULY like card board! Thanks for the recipe and all of the good suggestions in the comments…we (my 21% Jewish by DNA husband)and I will be enjoying tomorrow nights virtual Seder with family. Mark Setchik-Goldstein, Manuel Antonio, Costa Rica.

      1. Thanks David, you as well. The rest of the clan is all up in the States, and we, like so many, will be having our Seder online…should be wonderful. I’m going to trade some of the homemade Matzoh with a neighbor for some of her horseradish and I VERY surprisingly found a bottle of Manischewitz at the corner store of our little beachside jungle town! So one way or another we’re going to pull this off! Thanks for the recipe and for getting this off to a good start.

  8. When I went looking for matzoh last year it cost 7 dollars a box! Ridiculous! So this year I said I’ll look for a recipe and here I am. It was so easy! I love to bake anything and this was the perfect recipe. I don’t have a pasta machine….darn it! I rolled the sheets out by hand and the first batch didn’t get as thin as I would have liked but I told my daughter I would make her some so I had to forge on! From the second batch I rolled out on they were much thinner. They are delicious!!!! I will be baking my own from now on!! Thanks for the great recipe!

  9. Hi, we live in a village in southern France, and this year, due to coronavirus regulations, we cannot go to a supermarket to buy matzot and no online kosher company agrees to deliver to us! Your recipe will allow us to enjoy genuine matzot this Pesah. Although they are not as nice as in your pic, they look good (we are waiting for tomorrow to taste them. We did not make them square so that they look even more genuine. Thank you and happy Pesah!

  10. In this time of the plague, wasn’t too worried about buying matzo in February. I had no idea this would extend into April. So, here we are, days before Passover and what do we do? Thank you for this recipe on homemade matzo. First time attempting this but we are full of confidence. We are 100% thrilled with this site.

  11. Rolled by hand and tried with salt. It was gobbled up as it came out of the oven. Definitely needed more water than recipe called for but added slowly to get to right consistency. Used a baking sheet and found the top size bubbled nicely but the second side did not do as nicely. Also at 500°F, needed 3 or 4 minutes. Any suggestions on second side? Do I start with hot sheet? I tried flipping earlier and that didn’t help.

    1. Hi Ellen, so glad that it was gobbled up. Since you don’t have a pizza stone, I would preheat the baking sheet. Let us know if this helps on that second side.

  12. I live in New Zealand and due to the lockdown I can’t buy Matza which made me super bummed, but thanks to your recipe passover is saved! Haha :) Easy to make and tastes better than the boxed ones. I used a pasta machine to make them uniformed. Shared your recipe. Thanks heaps!

  13. Is it possible to put this dough on a griller? (the one that lowers a lid so it cooks/grills both sides?) In Exodus there’s no mention of adding water Ch 2. Maybe it was a given? And frankinsense–is that still used?

    1. Diana, we’ve never tried cooking it on a grill so we can’t say how well it would work. In theory, as long as your grill is around 500°F, it should work with similar timing. If you try it, do let us know how it turned out.

  14. This matza recipe cannot yield matza that is kosher for Passover. Any commercially purchased flour has had its wheat kernels washed with water prior to milling. This makes the flour into chametz (leavened) before you even buy it.

    1. Stuart, thank you for clarifying, we appreciate you sharing that. Yes, and also because it’s tricky to make an entire batch in the prescribed time needed to be kosher for Passover. We offer the recipe because it has been our experience that varying audiences veer toward varying degrees of adherence and that those who do wish to keep strictly kosher for Passover will make adjustments as needed or pass on the recipe.

    1. Joy, terrific question! Truthfully, most of our home testers devoured the recipe within hours of baking it. I don’t have actual tried-and-true results on this for you 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, depending on how hot and humid it is in your kitchen. Look forward to hearing what you think!

  15. This turned out perfectly! I cut the recipe down to 1 cup flour and it did take more water, but went through the pasta maker so easily! I used the fettuccini noodle attachment then scissors to make individual sized pieces. I tried the pizza stone which baked the crackers very quickly, but was more prone to burning. Using a cookie sheet allowed the pieces to crisp without much browning, so I prefer that method.

  16. Yummy recipe! But I think there may have been a misprint with the amount of water needed? I added the 3/4 c. Then had to add about double that (I did do it slowly) in order to make the dough come together. And yes, I’m an experienced baker, I have my own bakery, very familiar with making all sorts of breads. ;)

    1. Cydney, when we tested it in several home kitchens we needed to add only another 1/2 cup water at most, but we fully appreciate how things can vary from one kitchen to the next. We’re testing this again to see if we can replicate your situation and will amend the recipe accordingly if that’s the case! We so appreciate you sharing your experience so we can make the recipe better for everyone!

  17. I’ve made this recipe twice now and wanted to share some specifics in case they are helpful to others. First, I wasn’t trying for Kosher so I used canola oil and didn’t worry about the time limit, though I didn’t give the dough any time to rise and cooked it immediately.

    In terms of the recipe, I agree with one of the other commenters — I needed a lot more water in order to get a good dough. When I made a half-recipe I think I ended up added at least another 1/4 cup.

    I used the KitchenAid pasta roller attachment, which has 8 thickness settings. I did the first batch using the thinnest setting (8). The resulting crackers were much thinner than store-bought, but people preferred them. I made the 2nd batch slighting thicker (7 setting) and they were just enough thicker to be more tolerant of buttering them without cracking. I will use this setting in the future.

    To make the holes, I tried a dough docker and also a large fork. The fork took longer, but it gave better results, meaning that the crackers came out flatter w/o bubbles when I used the fork. The docker I used was plastic with somewhat blunt points so it wasn’t able to puncture the dough as well as the fork. Perhaps a different docker would work better — if you are going to do large quantities, I’d suggest experimenting with a metal-tined docker because rolling over the dough is much, much faster.

    I also didn’t break the dough into 8 pieces — I just pulled off a chunk that would be manageable when rolled out. At the 7 or 8 setting, the dough can get quite long if the pieces you start with are too large. You will quickly learn what the right sized chunk is.

    This was a fun and easy recipe with uniform raves from everyone. I will definitely make this again.

  18. I’m going to try this, but I will reduce the cup of flour to 2 instead of 4, it’s too much for 1 person. So 2 cups should be enough to eat for the next 8 days. When you’re celebrating Passover followed by Days of Unleavened Bread, you are to eat Matzoh bread for 8 Days. Passover begins at sunset March 30, 2018 and Unleavened begins 31st March and ends at sunset Friday, April 6, 2018. I’ll use a pasta machine to make the matzoh crackers as it does get the job done quicker. I enjoy cooking with love. Will share the results later after I get the pasta machine delivered. :o),

  19. Getting ready to make this tomorrow on smaller scale. Two questions, do you have the measurments in grams and how do you recommend storing the matzo? Thanks.

    1. Cathy, so lovely to hear you’ll be making this homemade matzoh. I just updated the ingredient list with the gram equivalents for the ingredients. As for storing the matzoh, when our testers made it, they devoured it within hours (and sometimes minutes) of pulling it from the oven, so I don’t have actual tried-and-true results on this for you 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, depending on how hot and humid it is in your kitchen. Look forward to hearing what you think!

  20. Just to be clear: matzah that is kosher for Passover has two and ONLY two ingredients: flour and water. If the recipe appeals, make it, but in terms of being kosher for passover, whether you use olive oil or canola oil would make no difference to those who are seriously concerned abut “kosher for Passover”. :-)

  21. Just got thru helping my daughter make matza bread to celebrate Nisan 14 . April 11th 2017. We used whole wheat flour, no additives, and bottled water only. It took some muscle power to roll it out. Placed it on slightly oiled nonstick sheets in the oven at 450°F for exactly 8 minutes. (Just one cup of leveled flour, 1/4 cup of bottled water, knead in bowl until all flour is incorporated, roll with rolling pin 1/8 inch thick, remember 8 minutes exactly or it will burn! What fun and it made memories—and of course pics were taken to commemorate us making this for the first time.

    1. Magnificent, celette! This, to me, is what food was meant to be all about—shared experiences with loved ones. I am so thrilled to hear that this became a family moment—and maybe even a family tradition! And yes, absolutely, you had to take pics!

  22. Matza Balls

    3 eggs
    1 cup matza meal
    3/4 cup water and fill the cup to the top with oil
    1 tsp salt

    mix all ingredients, then 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!

  23. 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?

    1. 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!

  24. I’ve been wanting to try making matzoh for a while, and today was the day. Your recipe and directions were easy to follow, 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!

    1. 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.

  25. 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.

  26. 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.

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

  28. 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.

  29. 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.

  30. 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.

    1. 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.

  31. 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?

    1. 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!

  32. 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?

    1. 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.

  33. 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…

  34. 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.

    1. 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.

  35. 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

    1. 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.

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

  36. 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.

    1. 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….

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

  37. 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!

    1. 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!

  38. 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.

    1. 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.

    2. 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.

    1. 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.

      1. 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. You do not need a rabbi to make matzah, unless you are making the matzah for others that you need to persuade as to the fact that it is kosher for passover. That is the only point of having a rabbi present. You do not need need the rabbi to make this matzah for yourself than you would need a rabbi to make any other passover dish.

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