Homemade matzo is very simple to make. I make this each year for our Passover dinner.
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How to Make Matzo
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 mill 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 these on a cookie sheet that is lined with parchment paper or a silpat. You’ll need to do these in batches, as they will not all fit on your cookie sheet.
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.
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- 1/2 c whole wheat flour
- 1/2 c spelt flour
- 1/2 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.
Nutritional information is auto-generated and the accuracy is not guaranteed.
Just one final note: Nowhere here do I state that this is a “kosher” recipe. Every scripture in the bible/Tanakh that refers to “matzo/matzot” or “unleavened bread” states that it should be made of fine flour (if it even mentions it.) There is no reference to what kind of flour should be used, or that it should only be one type of flour. (If there is a scripture that states this, I have not seen it, and would welcome correction. I do not profess to be perfect.)
This is simply an unleavened bread for you to make at home. It is up to you to decide if this suites your needs or not.