Serves 12
60 min
Homemade Matzo
Recipe GLPR1806358e3a72fe
This traditional Jewish unleavened bread is made with just four simple ingredients: flour, salt, olive oil, and water. Thin, crispy, and perfect for Passover or year-round enjoyment, homemade matzo comes together in about an hour. The dough is rolled extremely thin and baked at high heat until golden and lightly charred, creating the characteristic texture of this timeless flatbread.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2¼ cups (11¼ oz.) all-purpose flour, plus more for kneading and rolling
½ tsp. kosher salt
1 Tbsp. extra-virgin olive oil, plus more for brushing
¾ cup water
Flaky sea salt, for garnish (optional)
Directions
Preheat your oven to 475°F (245°C). If you have a pizza stone or baking sheet, place it in the oven to preheat as well.
In a large bowl, whisk together the all-purpose flour and kosher salt.
Create a well in the center of the flour mixture and pour in the extra-virgin olive oil and water. Stir with a wooden spoon or your hands until a stiff dough forms.
Turn the dough out onto a floured surface and knead for 2–3 minutes until it becomes smooth and manageable. Add flour as needed to prevent sticking.
Divide the dough into 12 equal pieces. Shape each piece into a ball.
Working with one piece at a time, roll it out on a floured surface to a very thin, nearly transparent sheet—as thin as you can without it tearing. Aim for about 1/16 to 1/8 inch thick.
Transfer the rolled dough to the preheated pizza stone or baking sheet. Lightly brush the top with extra-virgin olive oil and sprinkle with flaky sea salt if desired.
Bake for 3–5 minutes, watching carefully, until the matzo is golden brown and crispy with light charring around the edges. The matzo should puff slightly and become very crisp.
Remove from the oven and place on a wire rack to cool completely. The matzo will crisp up further as it cools. Repeat steps 6–8 with the remaining dough pieces.
Store cooled matzo in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
