If you're in search of a traditional matzo recipe that brings the authentic taste of Passover to your table, look no further. This Classic Homemade Matzo Recipe is simple, yet delivers the perfect crispy and unleavened bread that's a staple for Passover celebrations. With just a few basic ingredients and minimal preparation time, you can enjoy fresh, homemade matzo that honors tradition and taste.
To make this classic matzo, you’ll need just four simple ingredients: all-purpose flour, kosher salt, water, and olive oil if you prefer a slightly richer flavor. The key to perfect matzo is working quickly to ensure the dough remains unleavened, which symbolizes the haste with which the Israelites left Egypt.
This Classic Homemade Matzo Recipe is perfect for your Passover Seder or anytime you want to enjoy a piece of tradition. Whether eaten plain, with a spread, or as part of a larger dish, homemade matzo offers a delightful, crispy texture and a taste of history. Gather your family and friends, and share in the timeless tradition of making and enjoying fresh matzo.
Arrange 2 racks to divide the oven into thirds and heat the oven to 500º F. Have 2 rimmed baking sheets ready.
Place 2 cups all-purpose flour and ½ teaspoon salt in a medium bowl and whisk to combine. Add ½ cup water and 2 tablespoons olive oil, and stir with a fork until a dough begins to form. Use your hands to knead until the dough comes together. Transfer the dough to a work surface and knead until a smooth, tight ball forms, about 5 minutes.
Divide the dough into 12 pieces (about 31 grams each). Roll each into a ball. Cover with a kitchen towel and let rest for 5 minutes.
Lightly flour a work surface. Working with 1 dough ball at a time, roll into a very thin, about 6-inch round. Place 3 on each baking sheet in a single layer without touching. Prick all over with the tines of a fork. Sprinkle with kosher salt if desired.
Bake until bubbles form on the top, about 3 minutes. Flip the matzos and bake until bubbling and browned along the edges, 2 to 3 minutes more. Transfer to wire racks in a single layer and let cool to room temperature. Repeat rolling and baking the remaining dough balls.
Recipe Note
The key is to roll very thin. Shape is not that important.
