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Last-minute homemade matzos

Homemade matzo is crispy and delicious, golden and perfectly salted with the best flaky sea salt, and none of the dryness of storebought.

Prep Time
15 mins
Cook Time
15 mins
Total Time
16 mins
Servings: 8 crackers
Calories: 318 kcal
Course: Appetizer , Snacks
Cuisine: Israeli

Ingredients

  • 4 ½ cups sifted all-purpose flour plus more for rolling (I imagine a combination of whole wheat or spelt flours would also work great)
  • 1 teaspoon kosher salt plus more for sprinkling
  • 4 tablespoons mild olive oil
  • 1 cup warm water plus up to an additional ½ cup (I have used the whole 1.5 cups in my matzos)
  • Flaky sea salt fresh herbs, dried herbs, garlic, or any other toppings you'd like (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 500°F (260°C) and place a pizza stone (ideally), pizza tray or a 10-by-15-inch baking sheet (realistically) on the bottom oven rack.
  2. In a large bowl, mix together all of the ingredients, using ¾ cup water to start, until they come together to form a dough. If the dough seems dry, add more water, a touch at a time.
  3. Divide the dough into 8 pieces. Working a piece at a time, flatten each ball slightly and roll it out as thinly as possible with a rolling pin on a lightly floured surface. Repeat with the remaining dough pieces.
  4. If you're looking for neat matzos, trim the rolled-out dough pieces into rectangles (I prefer the rustic look myself). Use a fork to prick holes in the surface of the dough.
  5. 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 pieces of dough onto the pizza stone, pizza tray or baking sheet. They should fit snugly. 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. Just let the matzoh get a few dots of light brown; do not let the matzoh turn completely brown as it will taste burnt. Keep careful, constant watch to keep the matzoh from burning; the exact baking time will vary from oven to oven and may get longer with subsequent batches.

Nutrition Information

Calories 318kcal (16%) Carbohydrates 54g (18%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 294mg (12%) Potassium 75mg (2%) Fiber 2g (8%) Sugar 0.2g (0%) Calcium 12mg (1%) Iron 3mg (17%)

Nutrition Facts

Serving: 8crackers

Amount Per Serving

Calories 318

% Daily Value*

Calories 318kcal 16%
Carbohydrates 54g 18%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 294mg 12%
Potassium 75mg 2%
Fiber 2g 8%
Sugar 0.2g 0%
Calcium 12mg 1%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.