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
Print RecipeBuy the The Mile End Cookbook cookbook

Want it? Click it.

Special Equipment: Pasta machine (optional)



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!


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. 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!

  2. 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!

  3. 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!

  4. 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.

  5. 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.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish