Homemade Matzoh
User Reviews
4.8
96 reviews
Excellent
-
Prep Time
29 mins
-
Cook Time
1 min
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Total Time
30 mins
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Servings
8 sheets
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Calories
287 kcal
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Course
Main Course
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Cuisine
Israeli
Homemade Matzoh
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Homemade Matzoh is a thin, crisp unleavened bread made from flour, kosher salt, olive oil, and warm water. The dough rests briefly before being rolled or passed through a pasta maker to achieve extreme thinness, then cut into rectangles and baked at a very high temperature to produce a dry, cracker-like texture.
Description
Homemade Matzoh starts with a blend of all-purpose flour, kosher salt, olive oil, and warm water to make a stiff dough that is rested briefly. The dough is divided and then rolled exceptionally thin with a rolling pin or pasta maker to create delicate sheets. These sheets are trimmed into rectangles and baked on a hot pizza stone or baking sheet in a 500°F oven until crisp and slightly blistered.
The result is a dry, flat unleavened bread characteristic of matzoh. This bread is typically served during certain cultural and religious occasions and has a firm, crisp texture ideal for dipping or topping. Careful rolling and quick baking prevent the dough from rising.
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Ingredients
- 4 1/2 cups all-purpose flour plus more for rolling, sifted
- 1 teaspoon kosher salt plus more for sprinkling, Diamond Crystal brand
- 2 tablespoons olive oil mild
- 3/4 cup plus up to 1/2 cup water warm
Instructions
- Preheat the oven to 500°F (260°C). Ideally you would place a pizza stone on the bottom oven rack, but realistically a 10-by-15-inch baking sheet will work just dandy.
- In a large bowl, mix together all the ingredients, starting with just 3/4 cup water, until everything comes together to form a dough. If the dough seems dry, add a little more water, just a few drops at a time. Be sparing with the water and do not add so much that the dough becomes sticky.
- Let the dough rest for 10 to 15 minutes.
- Divide the dough into 8 pieces. Flatten a piece slightly and pass it repeatedly through a pasta maker, reducing the thickness each time until you eventually reach the thinnest or minimum setting on your pasta machine. Alternately, you can simply roll the dough as thinly as possible with a rolling pin on a lightly floured surface. Repeat with the remaining dough pieces.
- Trim the rolled-out dough pieces into rectangles. (How many pieces of matzoh you get depends on how thinly you rolled the dough.) Use a fork to prick holes in the surface of the dough. lf salted matzoh are desired, brush or spray the dough surface lightly with water and sprinkle with salt to taste.
- Carefully place some of the rectangles onto the pizza stone or baking sheet. They should fit snugly but should not touch. Bake until the surface of the matzoh is golden brown and bubbly, 30 to 90 seconds.
- Using tongs, carefully flip the matzoh pieces and continue to bake until the other side is golden browned and lightly blistered, 15 to 30 seconds. Keep careful and constant watch to keep the matzoh from burning; the exact baking time will vary from oven to oven and will get longer with subsequent batches. You want to let the matzoh get a few dots of light brown but don't let the matzoh turn completely brown or it will taste burnt.
- Let the matzoh cool before serving. (When our testers made this, they devoured it within hours—and sometimes minutes—of pulling it from the oven, but typically with this sort of baked good you can keep it in an airtight container or resealable plastic bag at room temperature for up to a couple days.)
Nutrition Information
Show Details
Serving
1sheet
Calories
287kcal
(14%)
Carbohydrates
54g
(18%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
3g
(15%)
Sodium
293mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 8sheets
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1sheet | |
| Calories | 287kcal | 14% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 293mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
96 reviews
Excellent
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