Homemade Matzo
This post may contain affiliate links. Read my full disclosure policy. Light, flaky, and crisp — homemade matzo is a world apart from store-bought. To be honest, homemade matzo has never been at the top of my list of recipes to try, but when I braved the grocery store this week to get my Passover staples—brisket (for my go-to holiday brisket recipe), horseradish, matzo meal, etc.—there was no matzo to be had. It didn’t feel right to celebrate Passover without matzo, so I decided to attempt a homemade version. My first batch was rock-hard and tasted like cardboard (which you could argue sounds about right!). My second batch was tasty but so crisp and delicate that it shattered into a million crumbs when I took a bite. Finally, my third batch, an olive-oil enriched matzo adapted from Mark Bittman’s recipe in the New York Times, was flaky, tender, and perfectly crisp. I love this recipe! The dough is a pleasure to work with, and the matzos bake in just five minutes. (Note that homemade matzo is not kosher for Passover, so observant Jews might try this recipe outside of the Passover holiday.) What you’ll need to make homemade matzo You need four simple ingredients — all-purpose flour, salt, olive oil, and water. How to make homemade matzo To begin, combine the flour, salt and olive oil in the bowl of a food processor fitted with the steel blade. Once the food processor is on, add 1/2 cup water. Continue to run the food processor until dough forms a firm ball, rides around on the blade and is not at all sticky, about 2 minutes. Place the dough on a clean spot on your kitchen counter. Cut the dough into 12 small balls — this is easiest if you cut the ball in half, then in half again, then into thirds. On a lightly-floured surface, flatten each ball into a 3-inch patty. Use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but the dough should be so thin you can almost see through it. Put a few pieces of the rolled out dough on the prepared baking sheet. (I can usually fit about three.) Prick the dough all over with a fork. Bake in a 500°F-oven for 2 to 4 minutes, keeping a very close eye on them, until they are golden and puffed in spots. Flip the matzos and cook for 1 to 2 minutes more, until lightly golden all over. Let the matzos cool and enjoy. 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Place the dough on a clean spot on your kitchen counter. Cut the dough into 12 small balls — this is easiest if you cut the ball in half, then in half again, then into thirds. On a lightly-floured surface, use your hand to flatten each ball into a 3-inch patty. Use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but the dough should be so thin you can almost see through it. (It's good to turn the dough a few times as you roll to prevent sticking, but you don't need to worry about it too much as the dough is easy to peel of the counter.) Put a few pieces of the rolled out dough on a 13 x 18-inch baking sheet (I can usually fit 3). Prick the dough all over with a fork (this keeps it from puffing up too much). Bake for 2 to 4 minutes, keeping a very close eye on them, until they are golden and puffed in spots. Flip the matzos over and cook for 1 to 2 minutes more on the second side, until golden. Repeat with all the dough and let cool completely. Store in an air-tight container for up to 2 days. Note: Homemade matzo is not kosher for Passover, so observant Jews might try this recipe outside of the Passover holiday. Heat oven to 500°F and set an oven rack in the middle position. Put the flour, salt and olive oil in the bowl of a food processor fitted with the steel blade. Once the food processor is on, add the water. Continue to run the food processor until dough forms a rough ball, rides around on the blade and is not at all sticky, about 90 seconds. Place the dough on a clean spot on your kitchen counter. Cut the dough into 12 small balls — this is easiest if you cut the ball in half, then in half again, then into thirds. On a lightly-floured surface, use your hand to flatten each ball into a 3-inch patty. Use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but the dough should be so thin you can almost see through it. (It's good to turn the dough a few times as you roll to prevent sticking, but you don't need to worry about it too much as the dough is easy to peel of the counter.) Put a few pieces of the rolled out dough on a 13 x 18-inch baking sheet (I can usually fit 3). Prick the dough all over with a fork (this keeps it from puffing up too much). Bake for 2 to 4 minutes, keeping a very close eye on them, until they are golden and puffed in spots. Flip the matzos over and cook for 1 to 2 minutes more on the second side, until golden. Repeat with all the dough and let cool completely. Store in an air-tight container for up to 2 days. Note: Homemade matzo is not kosher for Passover, so observant Jews might try this recipe outside of the Passover holiday. Nutrition Information Powered by Serving size: 1 matzo Calories: 129 Fat: 6 g Saturated fat: 1 g Carbohydrates: 16 g Sugar: 0 g Fiber: 1 g Protein: 2 g Sodium: 85 mg Cholesterol: 0 mg Serving size: 1 matzo Calories: 129 Fat: 6 g Saturated fat: 1 g Carbohydrates: 16 g Sugar: 0 g Fiber: 1 g Protein: 2 g Sodium: 85 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Bread RecipesDairy-FreeHolidaysRecipesJewish Bread Recipes Dairy-Free Holidays Recipes Jewish