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. –David Leite

Kosher for Passover Note

If you’re planning to make this for Passover and are following strict Passover dietary rules, this recipe doesn’t meet the requirements. On the other hand, if you’re celebrating the holiday while not remaining adherent, by all means, roll up your sleeves and start baking!

Homemade Matzoh FAQs

Is it true matzoh needs to be made within 18 minutes? Why is that?

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.

How should I serve homemade matzoh?

Matzoh can be pretty bland on its own, but the options for serving it are endless. If you’re not strictly observant to Passover law, go ahead and schmear with cream cheese or sour cream and top with smoked salmon, dollop on hummus, or serve as you would your favorite cracker. Alternatively, you could grind up the homemade matzoh to make matzoh meal for matzoh ball soup or Passover brownies.

Homemade Matzoh

Sheets of homemade matzoh in a metal basket.
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.
Noah and Rae Bernamoff

Prep 29 mins
Cook 1 min
Total 30 mins
8 sheets
287 kcal
4.92 / 35 votes
Print RecipeBuy the The Mile End Cookbook cookbook

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  • Pasta machine (optional)


  • 4 1/2 cups sifted all-purpose flour plus more for rolling
  • 1 teaspoon Diamond Crystal kosher salt plus more for sprinkling
  • 2 tablespoons mild olive oil
  • 3/4 cup plus up to 1/2 cup warm water


  • 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. 
  • Let the dough rest for 10 to 15 minutes.
  • 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.)
Print RecipeBuy the The Mile End Cookbook cookbook

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Show Nutrition

Serving: 1sheetCalories: 287kcal (14%)Carbohydrates: 54g (18%)Protein: 7g (14%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 293mg (13%)Potassium: 75mg (2%)Fiber: 2g (8%)Sugar: 1g (1%)Calcium: 11mg (1%)Iron: 3mg (17%)

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!

Originally published March 19, 2013


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  1. 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”. 🙂

  2. 5 stars
    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!

  3. 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!

  4. 5 stars
    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!

  5. 5 stars
    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.

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