Matzo Crackers (Matzah)
User Reviews
4.6
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Prep Time
25 mins
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Cook Time
30 mins
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Servings
12 matzah
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Course
Dinner
Matzo Crackers (Matzah)
Description
The Matzo Crackers recipe combines flour with water, olive oil, and salt to form a smooth dough easy to roll out very thin. Baking at 500°F quickly puffs and crisps the crackers, resulting in a dry, cracker-like texture typical of matzah. The high temperature and short baking time develop an attractive golden color without burning.
These crackers are versatile for snacking or serving with dips and cheeses. Adding sea salt on top before baking or mixing herbs into the dough provides subtle flavor changes. Swapping half the flour for whole wheat alters the texture and nutrition while preserving the thin crispness.
The recipe suggests storing baked crackers in an airtight container for up to a week to maintain their crunch, and the dough is straightforward enough for rolling and baking in batches with attention to oven timing to avoid burning.
Ingredients
- ½ cup water 4 fl oz / 115 ml
- ⅓ cup olive oil
- ½ teaspoon salt
- 2 cups all-purpose flour 10oz/284g
Notes
- Rolling the dough as thin as possible is key for achieving the ideal crispness and texture of matzo crackers.
- Sprinkling flakey sea salt on top before baking adds a mild savory touch without overpowering the crackers' base flavor.
- Replacing half the all-purpose flour with whole wheat flour creates a nuttier and heartier flavor while maintaining the cracker's crisp nature.
- Add ½ teaspoon of dried, crushed herbs such as thyme, oregano, or rosemary into the flour for a subtle herbaceous note.
- Store baked matzo crackers in an airtight container for up to one week to retain freshness.
User Reviews
Overall Rating
4.6
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