In case you're not familiar with matzo, it's unleavened bread (which means it doesn't use yeast), and it's traditionally eaten during the Jewish holiday Passover. Basically, matzo is a tasty, homemade cracker that's easy to make and can be repurposed when it get's stale (think matzo ball soup).



To make it, you'll need:

  • Whole-wheat flour (2 cups)
  • Kosher salt (1/2 teaspoon)
  • Water (1/2 cup)
  • Extra-virgin olive oil (1/3 cup)

Appliances & tools

1.  Make the dough

Before you start to make the matzo:

  • Preheat your oven to 500° F.

The first step is to make the matzo dough:

  1. Put the flour (2 cups) and salt(1/2 teaspoon) in the food processor, and pulse it a few times.
  2. Next, in a small bowl, whisk together the water (1/2 cup) and olive oil (1/3 cup).
  3. Start the food processor (with the flour and salt in it), and slowly pour in the water-oil mixture in steady stream. Let the food processor run for a minute or so until the mixture in the food processor starts to look like dough.
  4. Now, take the dough out of the food processor and form it into a ball.

2.  Roll out the dough

Once you've made dough, roll it out into individual matzos:

  1. First with your hands, roll out the dough into a 12-inch snake, and then cut it into 12 one-inch segments
  2. Then roll each segment into a little ball.
  3. With a rolling pin, roll out each ball as thin as you can make it.
  4. To ensure it bakes through, prick each matzo several times with a fork.

3.  Bake the matzos

Once your oven is preheated, bake the matzos:

  1. Place the matzos directly on the pizza stone (or on cookie sheet). Cook them for 2 minutes, and then flip them over and cook for another 90 seconds.
  2. Once they're out of the oven, let them cool on a cooling rack, and then they're ready to eat.

4.  Make matzo meal

If you're interested in making matzo ball soup, you can turn your matzos into matzo meal:

  • Put the matzos into a food processor, and process them until they're the texture of breadcrumbs.

Share this

Bookmark permalink. Subscribe to RSS feed.

Say something

comments powered by Disqus