Homemade Matzo
Prep time
Cook time
Total time
Fresh, crispy matzo made right in your very own kitchen.
Serves: 6 large sheets
  • 2¼ cups all-purpose flour, plus more for rolling out
  • 2 cups whole wheat flour
  • 1 cup warm (110 degrees F) water, plus more for brushing
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more for sprinkling
  1. Preheat the oven to 500 degrees F, and place two baking sheets inside so that they are nice and hot.
  2. Combine your flours, 1 cup of warm water, 2 tablespoons of olive oil, and 1 teaspoon of kosher slat in a large bowl. Divide the dough into six balls, then one at a time, roll the balls out into sheets as thin as you possibly can onto a lightly floured surface. It helps to place the dough between two pieces of parchment or wax paper so that the dough doesn't stick to the counter. If your dough is too sticky, add a bit more flour to the dough.
  3. Remove one baking sheet (it's best to do one sheet of matzo at a time so they each get nice and bubbly from the top of the oven) and place a sheet of rolled out matzo dough on it. Lightly poke holes all over the dough with a fork, then lightly brush the dough with water and sprinkle with salt. Bake for 3 minutes or so on each side, until the matzo is golden brown and slightly bubbly. Repeat with the remaining dough. The matzo will keep well, lightly wrapped in foil or in a bag, for up to a week.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/03/25/homemade-matzo/