- Prep Time 5 minutes
- Cook Time 4 minutes
- Estimated Cost $0
- 7 Comments
I made a fun video on how to make matzo from scratch with BimBam! Check it out here, and see below for the recipe.
- 4 1/2 cups sifted all-purpose flour, plus more for rolling Pantry
- 1 teaspoon regular salt Pantry
- 2 tablespoons extra virgin olive oil, plus more for brushing Pantry
- 3/4 cup warm water (plus more if needed)
- flaky sea salt (like Maldon), for sprinkling (optional)
Recipe Serves 8-10
Place a large rimmed baking sheet into the oven and preheat to 500 degrees F.
In a large bowl, mix together the flour, regular salt, olive oil, and warm water until everything comes together to form a dough. If the dough seems dry, add a little more water, a tablespoon at a time.
Divide the dough into 8 pieces.
On a lightly floured surface, use a rolling pin to roll a piece of dough out as thinly as possible.
Repeat with the remaining dough pieces until you have 8 flat pieces.
Use a fork to prick holes in the surface of the dough (this lets some of the air out during baking, so it cooks more evenly).
Lightly brush the matzo pieces with water or olive oil, then sprinkle with the flaky sea salt.
Working in batches, carefully place as many dough rectangles as can fit onto the pizza stone or baking sheet without touching.
Bake until the matzo is golden brown, about 2 minutes.
Using tongs, carefully flip the matzo pieces and continue to bake until the other side is golden brown, about 2 minutes.
Use tongs to remove the finished pieces and repeat with the remaining dough rectangles.