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. Mark Bittman posted this a variant of this recipe, with a video, calling it “Olive Oil Matzo”, about 10 years ago, on the New York Times website. The big difference is that he used WAY more olive oil, which made it WAY easier to handle. You don’t need a pasta maker, but can roll it out by hand.
    I have made it by hand. It is SUPER easy to make. The thing is, to avoid the bubbles, you would dock (poke it with a fork) like crazy. (Applause to Marcy and to Mark, last year, for showing how this recipe looks when the matzah is docked).
    This is one of those recipes that takes more time to set up and clean up than it does to make.
    Include dried herbs in the batter, if you like.
    One more thing: once you include anything other than flour and water, it is, by definition, NOT kosher for Passover.

    1. Lee, we haven’t tried it with either, but we have had readers successfully make it with whole wheat flour. I would follow the recipe, substituting an equal weight of the flour you are using. If you try it, do let us know how it turns out.

  2. 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.

  3. 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!

  4. 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?

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