Breads
Homemade Matzo
Ingredients
- - 2 cups plain flour, plus extra for dusting
- - 3/4 cup cold water
Method
- Preheat the oven to its maximum temperature (around 260C / 500F) with a baking sheet or pizza stone inside.
- Have all your equipment and a lightly floured surface ready before you begin - once water touches the flour, the clock starts.
- Combine the flour and cold water in a bowl and mix quickly into a firm dough, working fast and without lengthy kneading.
- Divide the dough into small portions and roll each out as thin as possible on a floured surface.
- Prick each piece all over thoroughly with a fork to prevent puffing.
- Working quickly, transfer the rolled dough to the hot baking sheet and bake for 2-3 minutes per side, until lightly browned with dark spots, flipping once.
- Ensure the entire process, from water touching flour to the matzo coming out of the oven, takes no more than 18 minutes per batch.
Native Name: Matzah
Dietary Tags: Pareve, Kosher for Passover
Cultural Background: Matzo, the flat unleavened bread eaten during Passover, commemorates the hurried departure of the Israelites from Egypt, who had no time to let their bread dough rise. Jewish law requires that matzo be made and baked within 18 minutes of the flour first touching water, to ensure it does not begin to ferment and rise.
Tips: Prepare everything – flour measured, oven fully preheated, rolling surface floured – before adding water to the flour, since the traditional 18-minute rule leaves no time for last-minute setup.
Variations: Whole wheat matzo can be made using the same method with whole wheat flour, though it may need slightly more water. Egg matzo (using juice or egg in place of water) is a richer variety used outside of the strict Passover-obligation meals.
Storage: Keeps in an airtight container at room temperature for up to 1 month.
Reheating: Not required – matzo is eaten crisp; a very brief warm in a low oven can refresh softened pieces.
Nutrition: Approx. 100 kcal, 3 g protein, 0.5 g fat, 21 g carbohydrate per serving.
FAQs:
Q: Why must matzo be made within 18 minutes?
A: According to Jewish law, dough left in contact with water for longer than 18 minutes may begin to ferment and rise, which would make it chametz (leavened) and unsuitable for Passover.
Q: Why is matzo pricked all over with a fork?
A: Docking prevents the dough from puffing up with trapped steam, keeping the traditional flat, cracker-like texture.
Q: Can homemade matzo be used to fulfil the Seder obligation?
A: Many communities do use hand-made shmurah matzo for the Seder, though practices vary – consult your rabbi for guidance on your own observance.