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Passover isn't complete without these super thin crackers. This homemade matzoh is crispy and ready on the table in 20 minutes. Follow our chef's tip on how to make your matzoh kosher, so it can be enjoyed by everyone. See method
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Tip: To make these kosher, they need to be baked in 18 mins, which is counted from when the water is added to the flour. It's doable with one, but you may find it easier to have someone rolling out the matzoh while another bakes them to ensure the time period is stuck to.
Tip: If you don't have a pasta roller, just roll the dough out by hand with a rolling pin as thin as you possibly can. The matzoh will probably be a little thicker than the pictured ones, and may take longer to bake, but will still be delicious. If you find they're not crisping up properly before they burn, take them out of the oven when golden, then once they're all cooked like that, reduce the oven temperature to gas 4, 180°C, fan 160°C, and bake them all together for another 5 mins or so, until crisp.
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