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4.8 from 144 votes

Homemade Matzoh

This homemade matzoh couldn't be simpler and tastes incomparably better than the stuff you buy in a box. Here's how to make it from scratch.

Prep Time
29 mins
Cook Time
29 mins
Total Time
30 mins
Servings: 8 sheets
Calories: 287 kcal
Course: Main Course
Cuisine: Israeli

Ingredients

  • 4 1/2 cups sifted all-purpose flour plus more for rolling
  • 1 teaspoon Diamond Crystal kosher salt plus more for sprinkling
  • 2 tablespoons mild olive oil
  • 3/4 cup plus up to 1/2 cup warm water

Instructions

    Cup of Yum
  1. 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.
  2. 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. 
  3. Let the dough rest for 10 to 15 minutes.
  4. 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.
  5. 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.
  6. 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. 
  7. 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. 
  8. 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

Serving 1sheet Calories 287kcal (14%) Carbohydrates 54g (18%) Protein 7g (14%) Fat 4g (6%) Saturated Fat 1g (5%) Monounsaturated Fat 3g Sodium 293mg (12%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 8sheets

Amount Per Serving

Calories 287

% 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.