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Cookbook | Ingredients | Recipes

Matzo (Hebrew/Yiddish: מצה) is an unleavened bread, central to the Jewish celebration of Passover.

To comply with Jewish dietary laws, matzo prepared for Passover must comply with the following rules:

  • It must be prepared by observant Jews
  • It must be prepared with wheat flour and water only
  • It must be prepared using dishes and surfaces completely free of chametz (leavened bread made from wheat, barley, rye, oats, or spelt)
  • It must be prepared from shmura flour, which has been protected from moisture
  • The entire baking process must take no more than 18 minutes from start to finish
  • After baking, a portion of matzo must be separated, and, following a brief prayer, burnt completely

Ingredients[edit | edit source]

Use any amount of flour and cold water in a ratio of 3 to 1; 600g of flour is sufficient for 8 large pieces of matzo.

Procedure[edit | edit source]

  1. Slowly add water to the flour, stirring constantly, until dough becomes solid. Knead quickly and firmly until smooth.
  2. Divide dough and roll each piece until very thin. Using a fork or a pizza-dough docker, poke holes through the dough on both sides. The holes should go completely through the bread.
  3. Heat oven to 300˚C/600˚F, or as high as your oven will go if it can't reach that heat.
  4. Bake 2-4 minutes on a baking sheet until crisp.

Notes[edit | edit source]

  • Temperatures of 300°C (600°F) or more are ideal, but that requires a baker's oven. On a home oven, set to "maximum broil."