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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 35%
  • Protein: 3g
  • Fat: 6.2g
  • Saturated fat: 0.9g
  • Carbohydrate: 22g
  • Fiber: 0.8g
  • Sodium: 127mg
  • Cholesterol: 0.0mg

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. 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. 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. 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. 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. 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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Homemade Matzos Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy