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

Want it? Click it.

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

    2. 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. 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!

      1. 4 1/2 cups of sifted flour = presifting the flour and then measuring.
        4 1/2 cups of flour, sifted = measured flour that you then sifted.

  3. 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. 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.

    2. 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.

    1. 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.

    2. 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.

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