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Homemade matzoh recipe

Homemade matzoh recipe

1 rating

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

  • Makes 16
  • Takes 20 mins
  • 44 calories / serving
  • Vegan
  • Dairy-free

Ingredients

  • 200g plain flour, plus extra for dusting
  • 3g kosher salt or sea salt flakes, roughly crushed
  • 70-85ml warm water

Each serving contains

  • Energy

    185kj
    44kcal
    2%
  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    0g 0%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 10g Protein 1.2g Fibre 0.5g

Method

  1. Preheat the oven to its highest setting with a pizza stone or heavy baking tray on the middle shelf. Get your pasta roller out and ready on the 4th setting, if using, and get out a knife to cut the dough, a bowl of flour for the worktop, a fork and a cake lifter or fish slice to transfer the matzoh to and from the oven.
  2. Put the 200g flour in a bowl with the salt. Pour the water in - start with 70ml. Set the timer for 18 mins. Try and bring the dough together; if it's far too dry, add a little more water - you should end up with quite a tough, raggy dough, so don't be tempted to add too much.
  3. Once the dough is in a rough ball, tip it onto the worktop and knead for around 30-40 secs to bring it together. It should feel much drier and stiffer than a normal bread dough. Once it's more or less smooth, cut into 4 equal pieces.
  4. Put 3 pieces under a tea towel, very lightly dust your worktop with flour, then roll the fourth out with a rolling pin, just thin enough to get it through the pasta machine. Pass it through once, then cut the dough in half and pass both pieces through again.
  5. Reduce the pasta roller to the 2nd setting, then pass both pieces of dough through again. Cut both in half so you have 4 pieces, then pass all of them through the pasta roller for a final time. Prick each with a fork all over, then carefully transfer to the baking sheet or pizza stone in the oven.
  6. Bake for 1-2 mins (it will depend on your ovens heat - keep an eye on them), until the surfaces are bubbling and they're lightly golden on the underside. Flip them over and return to the oven for another 30 secs-1 min until pale gold and crisp all over. Remove from the oven and leave to cool on a wire rack.
  7. Repeat with the remaining pieces of dough, rolling out while the previous batch are in the oven. Once all the pieces are baked, either serve immediately or cool and keep in an airtight container until needed.

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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