Matzah

4.8
(73)
58 Reviews
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Matzah, or matzo, is a cracker-like unleavened bread that's eaten during Passover. Tradition dictates the matzah should be made and baked within 18 minutes. Baking at a high temperature helps you achieve this.

Submitted by Batyah
Updated on February 15, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Servings:
8
Yield:
8 matzah breads
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 teaspoon all-purpose flour for dusting*

  • 1 cup all-purpose flour*

  • ⅓ cup water, or more if needed

  • ½ teaspoon kosher salt, or as needed (Optional)

  • 1 teaspoon olive oil, or as needed (Optional)

Directions

  1. Preheat the oven to 475 degrees F (245 degrees C). Move an oven rack to the top position. Preheat a heavy baking sheet in the oven.

  2. Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed.

  3. Place 1 cup flour into a mixing bowl; set a timer for 16 minutes (18 minutes maximum). Start the timer; pour water, 1 tablespoon at a time, into flour. Stir with a fork until dough forms a rough ball.

    an overhead shot of flour and water mixed together in a bowl with a timer and fork on the side

    Dotdash Meredith Food Studios

  4. Transfer dough to the prepared work surface; knead rapidly and firmly until smooth, 30 seconds to 1 minute.

    an overhead shot of dough formed into a ball on a floured work surface

    Dotdash Meredith Food Studios

  5. Divide dough into 4 equal pieces; cut each piece in half to get 8 pieces. Swiftly roll each piece into a ball. Working from the center, roll out each dough piece into a 5-inch-diameter round, dusting with flour as needed. Continue to gradually roll dough out to a diameter of about 8 inches, increasing each size by about 1 inch, then letting dough rest for a few seconds before rolling again to the finished size. The dough rounds will be very thin.

    an overhead shot of dough flattened out on a work surface to about eight inches

    Dotdash Meredith Food Studios

  6. Use a fork to quickly pierce through each dough round about 25 times, all over, to prevent rising. Flip dough over and pierce each piece again 25 times.

    an overhead shot of flattened dough poked with a fork

    Dotdash Meredith Food Studios

  7. With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven and place dough rounds onto the baking sheet.

  8. Bake on the top rack in the preheated oven for 2 minutes; flip matzah over and bake until lightly browned and crisp, about 2 more minutes.

  9. Transfer to a wire rack to cool. Use a brush to lightly anoint each matzah with olive oil. Season generously with salt.

    an overhead shot of cooked Matzah on a wire rack

    Dotdash Meredith Food Studios

From the Editor

*Making matzah breads kosher for Passover requires using special Passover flour that has been guarded from contact with liquids.

The cook is allowed no longer than 18 minutes from the point they combine flour and water to when they remove the matzah from the oven to be considered fit for Passover. Of course, non-kosher cooks may bake at a more leisurely pace if desired.

124 home cooks made it!

Nutrition Facts (per serving)

63 Calories
1g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 63
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 121mg 5%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Protein 2g 3%
Calcium 3mg 0%
Iron 1mg 4%
Potassium 17mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.