Homemade Matzo For Passover
Andrea Potischman
Apr 9, 2017
If you eat matzo during the eight days of Passover (or just want a fun cooking project with kids) try making this easy homemade matzo recipe, it is so good, that you may never go back to the store-bought stuff.
This recipe can be made will regular all-purpose flour or whole wheat flour, both are wonderful. And while I prefer to use a pizza stone, you can use a baking sheet if you do not have one. Note, if you need the matzo to be kosher, once the water meets the flour you have 18 minutes to complete the cooking and baking process. If you’re looking for a Passover dessert, check out my simple Passover cake recipe or my favorite flourless chocolate cake.
I prefer to use my kitchen mixer to make this dough but if you don’t have one, don’t let that stop you. This simple dough can easily be made by hand.
Homemade Matzo For Passover
Ingredients:
- About 2 3/4 cups all-purpose (or whole wheat) flour
- 1/2 teaspoon kosher salt
- 1/3 cup olive oil
- 2/3-1 cup warm water
- Sea salt as needed
Directions:
- Place a pizza stone on the lowest oven rack and heat oven to 500 degrees F. Heat the oven and stone for about 45 minutes.
- Using a food processor, such as a Cusinart, fitted with a metal blade, add the flour, kosher salt and olive oil and pulse till blended.
- While continuing to pulse, slowly add the water. Stop at 2/3 cup and check consistency. Add additional water as needed. The dough will begin to come together into a ball and should feel soft. Add additional water as needed. If at any point the dough is too sticky, add a little more flour.
- Divide dough into 6 portions and form into smaller disks. Set aside. Using a floured rolling-pin, roll 1 disk at a time on a well-floured work surface into a 9-inch circle. The thinner the better without making holes in the dough.
- Sprinkle with sea salt. Using your hands, lightly press the salt into the dough to set. Using a fork, prick dough all over to prevent the dough from puffing up too much in the oven.
- Gently slide the rolled dough onto a cutting board to transport to the oven. Carefully slide dough onto hot pizza stone.
- Bake matzo until slightly golden in color and crisp on each side, about 3 minutes per side. Transfer matzo to a wire rack to cool. Repeat the process with the remaining dough pieces.
Hi. I don’t have a food processor. What do you suggest?
Hi Colleen. Thanks for reaching out. You can easily make this without a food processor. I use food processors often in my recipes as many people have them, don’t use them, but should to make things faster. That said, doing things by hand can easily work just as well and I do that often myself. Simply follow the instructions using a large mixing bowl. Make sure to knead the dough so all the ingredients are fully incorporated. Best of luck and happy cooking.
Could you make this without a pizza stone?
You can make this without a pizza stone. Place a metal baking sheet in the oven and let heat for 45 minutes, slightly different, but it does work.