Homemade matzo is very simple to make. I make this each year for our Passover dinner.
To begin, preheat your oven to 450 degrees.
You’ll need 4 kinds of flour. A half cup of whole wheat flour – I whipped out my to grind some fresh.
You’ll also need a half cup each of spelt flour and oat flour and a full cup of all-purpose flour. Combine these in a food processor, and give them a pulse to mix them.
With the processor going, drizzle in a cup of cold water. When it comes together into a soft dough, turn it out onto a floured surface.
Form the dough into a ball and cut it in half.
Cut each half into 6 equally sized portions.
Roll each portion into a ball.
Take a ball and roll it out very thin, and then poke it all over with a fork.
Bake them for 12 minutes, turning the pans around half way through. When they are done baking, cool them completely on a rack.
Repeat with the remaining dough balls.
- ½ c whole wheat flour
- ½ c spelt flour
- ½ c oat flour
- 1 c all-purpose flour
- 1 c water
- To begin, preheat your oven to 450 degrees.
- In a food processor, combine the flours. With the processor running, slowly drizzle the water into the mixture until it forms a soft dough. Turn the dough out onto a floured surfaces and form it into a ball. Cut the ball into 12 equally sized pieces. Roll the portions into 12 balls.
- Take a ball, and roll it out very thin. Poke it all over with a fork, and place it on a cookie sheet that has been line with parchment paper or a silpat. Repeat with several more balls.
- You will need to work in batches, as they will not all fit at the same time.
- Bake for 12 minutes, turning the pan around halfway through. Cool completely on a rack.
- Repeat with the remaining balls of dough.