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Homemade Matzah

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PREP TIME
15 min
COOKING TIME
5 min
TOTAL TIME
20 min
SERVINGS
8 servings
Jewish
Homemade Matzah
Ingredients
  • 1 teaspoon all-purpose flour for dusting*
  • 1 cup all-purpose flour*
  • 1/3 cup water, or more if needed
  • 1/2 teaspoon kosher salt, or as needed
  • 1 teaspoon olive oil, or as needed
Instructions
1
Preheat your oven to 475 degrees Fahrenheit, or 245 degrees Celsius. To ensure optimal performance, position the oven rack at its highest level and preheat a substantial baking sheet within the oven.
2
To prevent dust from accumulating, lightly sprinkle a clean work surface and a rolling pin with 1 teaspoon of flour. This will facilitate smooth dough handling.
3
In a separate mixing bowl, combine 1 cup of flour and initiate the timer. Set it for 16 minutes, with a maximum duration of 18 minutes. As you pour in the water, 1 tablespoon at a time, utilize a fork to blend the mixture until it forms a cohesive ball.
4
Transfer the dough to your prepared work surface and engage in rapid, firm kneading until it becomes smooth and even. This process should take 30 seconds to 1 minute.
5
Divide the dough into four equal portions and proceed to cut each piece in half, resulting in eight distinct rounds. Quickly shape each round into a ball and begin rolling them out from the center, gradually increasing their diameter to approximately 8 inches. Be sure to pause briefly between each size adjustment.
6
As you continue rolling, periodically rest the dough for a few seconds before resuming your expansion process. The resulting rounds should be remarkably thin.
7
Utilize a fork to rapidly pierce each dough round approximately 25 times, covering the entire surface. Flip the rounds over and repeat this process to ensure they do not rise excessively.
8
With at least 5 minutes remaining on the timer, carefully remove the preheated baking sheet from the oven and position the dough rounds upon it.
9
Place the dough rounds on the preheated baking sheet and bake for 2 minutes, followed by an additional 2 minutes to achieve a lightly browned and crispy finish.
10
Transfer the baked matzah to a wire rack to cool. Using a brush, lightly anoint each piece with olive oil and season generously with salt.