From Wikibooks, open books for an open world
Jump to navigation Jump to search
CategoryFlatbread recipes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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.


[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.


[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. Transfer to baking sheets.
  3. Using a fork or a pizza-dough docker, poke holes through the dough on both sides. The holes should go completely through the dough.
  4. Heat oven to 300°C (600°F) or as high as possible.
  5. Bake for 2–4 minutes or until crisp.

Notes, tips, and variations

[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."