📝 About This Recipe
Experience the soul of Jewish tradition with this crisp, blistered flatbread that dates back millennia. This recipe yields a matzah that is far superior to store-bought versions, featuring a delicate charred flavor and a satisfying snap. Perfect for Passover or as a rustic accompaniment to dips, this unleavened bread represents the 'bread of affliction' transformed into a culinary craft.
🥗 Ingredients
The Dough
- 2 cups High-Quality All-Purpose Flour (sifted; use Kosher for Passover flour if observant)
- 3/4 cup Cold Water (plus 1-2 extra tablespoons if dough is too dry)
- 1/2 teaspoon Fine Sea Salt (optional, for flavor)
- 1 tablespoon Extra Virgin Olive Oil (optional, for a more tender 'soft matzah' style)
For Dusting and Finishing
- 1/4 cup Extra Flour (for the work surface)
- 1 pinch Flaky Maldon Salt (for topping before baking)
👨🍳 Instructions
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1
Preheat your oven to its highest possible setting, typically 500°F (260°C) or 550°F (285°C). Place a baking stone or two inverted heavy-duty baking sheets on the middle rack to get screaming hot.
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2
In a large mixing bowl, whisk together the sifted flour and sea salt until well combined.
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3
Create a well in the center of the flour and pour in the cold water (and olive oil, if using). Use a sturdy fork to gradually incorporate the flour into the liquid.
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4
Once a shaggy dough forms, turn it out onto a lightly floured surface. Knead the dough vigorously for about 2-3 minutes until it is smooth and elastic. If following strict 18-minute Passover rules, work quickly!
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5
Divide the dough into 8 to 10 equal-sized pieces, roughly the size of a golf ball.
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6
Flatten a piece of dough with your palm, then use a rolling pin to roll it out as thin as possible—ideally paper-thin. It should be translucent and roughly 6-8 inches in diameter.
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7
Using a fork or a specialized dough docker, prick holes across the entire surface of the dough. This prevents the bread from puffing up like a pita and ensures a crisp texture.
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8
Carefully drape the rolled dough over your rolling pin and transfer it directly onto the hot baking stone or preheated baking sheet.
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9
Bake for 90 seconds to 2 minutes on the first side. Look for the edges to curl slightly and dark brown 'leopard spots' to appear.
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10
Flip the matzah using tongs and bake for another 30-60 seconds on the second side until crisp and fully dried out.
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11
Remove from the oven and place on a wire cooling rack immediately. This ensures the steam escapes and the matzah stays crunchy.
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12
Repeat the process with the remaining dough balls. If the oven temperature drops, wait a minute between batches for the stone to reheat.
💡 Chef's Tips
To achieve the 18-minute 'Kosher for Passover' standard, ensure your water is chilled and your oven is fully preheated before you start mixing. Roll the dough as thin as you possibly can; if it's too thick, it will be chewy rather than crunchy. Don't be afraid of a little char—those dark spots provide the essential smoky flavor that defines handmade matzah. Store completely cooled matzah in an airtight container or a zip-top bag to maintain its crispness for up to a week. If the dough keeps shrinking back while rolling, let it rest for 1 minute to relax the gluten, then try again.
🍽️ Serving Suggestions
Serve warm with a generous spread of salted butter and a drizzle of honey. Use as a base for 'Matzah Pizza' by adding thin layers of tomato sauce and mozzarella. Pair with traditional Charoset (fruit and nut paste) during a Seder meal. Crush leftovers into coarse crumbs to create the best homemade Matzah Meal for matzah ball soup. Serve alongside a bowl of creamy hummus or baba ganoush for a Mediterranean snack.