📝 About This Recipe
Experience the timeless tradition of Matzo, a crisp and rustic unleavened bread that holds deep cultural significance. This recipe yields a beautifully charred, cracker-like texture with a subtle nutty flavor derived from high-quality wheat. Perfectly thin and satisfyingly crunchy, these handmade shards are far superior to store-bought versions, offering an authentic taste of heritage in every bite.
🥗 Ingredients
Dough Base
- 2 cups All-purpose flour (sifted; high-quality unbleached preferred)
- 1/2 cup Whole wheat flour (adds a rustic depth and nuttiness)
- 1 teaspoon Kosher salt (fine grain)
- 3/4 cup Cold water (plus 1-2 extra tablespoons if dough is too dry)
- 2 tablespoons Extra virgin olive oil (optional for a richer, non-traditional texture)
Finishing and Dusting
- 1/4 cup Flour for dusting (for the work surface and rolling pin)
- 1 teaspoon Flaky sea salt (for sprinkling on top before baking)
- 1/2 teaspoon Freshly cracked black pepper (optional, for a savory kick)
👨🍳 Instructions
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1
Place a heavy-duty baking sheet or a pizza stone on the middle rack of your oven and preheat to 500°F (260°C). A very hot surface is essential for the characteristic bubbles and char.
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2
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, and kosher salt until thoroughly combined.
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3
Make a well in the center of the flour mixture 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 the dough begins to clump together, use your hands to knead it inside the bowl until it forms a cohesive, slightly stiff ball.
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5
Turn the dough out onto a lightly floured surface. Knead for about 2-3 minutes until the dough is smooth and elastic. Do not overwork it; you want it firm but pliable.
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6
Divide the dough into 8 equal-sized pieces. Cover the pieces you aren't working on with a clean, damp kitchen towel to prevent them from drying out.
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7
Take one piece of dough and flatten it with your palm. Using a heavy rolling pin, roll it out as thin as possible—ideally paper-thin, about 1/16th of an inch. The shape can be rustic and irregular.
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8
Use a fork or a pastry docker to prick holes across the entire surface of the rolled-out dough. This prevents the bread from puffing up like a pita and ensures a cracker-like finish.
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9
Lightly dust the top with a pinch of flaky sea salt and a touch of black pepper, pressing them gently into the dough with the rolling pin.
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10
Carefully transfer the dough onto the preheated baking sheet or pizza stone. You may need to do this in batches.
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11
Bake for 2-3 minutes per side. Watch closely; the matzo should develop golden-brown spots and charred bubbles, becoming crisp very quickly.
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12
Using tongs, flip the matzo and bake for another 1-2 minutes until the edges are lightly browned and the center is rigid.
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13
Remove from the oven and place on a wire cooling rack. The matzo will continue to crisp up as it cools.
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14
Repeat the process with the remaining dough pieces. Once fully cooled, store in an airtight container to maintain crispness.
💡 Chef's Tips
Roll the dough as thin as humanly possible; if it's too thick, it will be chewy rather than crunchy. If you are making this for strict religious observance, the entire process from water hitting flour to oven entry must be under 18 minutes. Ensure your oven is truly at 500°F; a cold oven results in tough, gummy bread. Use a pizza stone if available, as it retains heat better than a standard baking sheet for a superior 'snap'. If the dough is springing back while rolling, let it rest for 5 minutes to relax the gluten, then try again.
🍽️ Serving Suggestions
Serve warm with a generous dollop of salted butter or honey for a simple snack. Pair with a bowl of classic Matzo Ball Soup for the ultimate comfort meal. Top with smoked salmon, cream cheese, and fresh dill for a sophisticated appetizer. Use as a base for 'Matzo Toffee' by coating in caramel and chocolate for a sweet treat. Serve alongside a vibrant Charoset (fruit and nut mortar) during a traditional Seder meal.