Homemade Matzos

Photo: Thomas J. Story
If you've only eaten matzos from a box, homemade ones are a revelation—light, fresh, and totally addictive. And even inexperienced bakers can make them; this recipe from Blake Joffe and Amy Remsen, owners of Beauty's Bagel Shop in Oakland, California, has enough olive oil to make the dough supple and easy to handle.

Yield:

Makes 12 crackers

Recipe from

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 157
Caloriesfromfat 35 %
Protein 3 g
Fat 6.2 g
Satfat 0.9 g
Carbohydrate 22 g
Fiber 0.8 g
Sodium 127 mg
Cholesterol 0.0 mg

Ingredients

About 2 3/4 cups flour, divided
1/2 teaspoon kosher salt
1/3 cup olive oil
About 1/2 tsp. fine sea salt

Preparation

1. Set a pizza stone on an oven rack and heat oven to 500° for about 45 minutes (if you don't have a pizza stone, set a large baking sheet on a rack and heat until oven is hot).

2. Put 2 1/4 cups flour, kosher salt, and oil in a food processor. With motor running, slowly add 1/2 cup water. Dough will come together into a ball and should feel soft and supple; if it is sticky at all, add more flour, 1 tbsp. at a time.

3. Divide dough into 12 portions. Using a floured rolling pin, roll 1 portion at a time on a well-floured work surface into a round about 8 in. wide and just thin enough to see through. Lightly sprinkle with sea salt and press it in with your hands. Prick dough all over with a fork (this will prevent the dough from puffing up too much).

4. Flour a wooden peel or back of a baking sheet generously and transfer dough to it. Gently slide dough onto hot pizza stone. Bake until matzo is light golden and crisp on each side and a bit darker at the edges, turning once with a wide spatula, 2 to 3 minutes total. Transfer matzo to a cooling rack and make remaining matzos the same way.

5. Rebake any matzo that isn't crisp in the center, which may be the case if they baked on a baking sheet; put matzos on a rimmed baking sheet, reduce oven heat to 250°, and bake 15 to 25 minutes more.

Note:

Nutritional analysis is per matzo.

Make ahead: Up to 2 days, stored airtight.

Blake Joffe and Amy Remsen,

Beauty's Bagel Shop, Oakland, CA,

April 2012