Matzo is a cracker-like unleavened flatbread made from salt, flour, and water. It has been an important part of Jewish cuisine since Biblical times and is a central symbol in the Jewish celebration of Passover. With roots in the Middle East, matzo was brought to the United States by Jewish immigrants in the 19th and 20th centuries. In remembrance of the first seder meal, eaten as the Israelites were fleeing Egypt, matzo is not given time or yeast to rise. In fact, Jewish law, forbids the use and consumption of leavening agents during the festival of Passover, so matzo—also called matza or matzah—is eaten by observant Jews in place of bread throughout the holiday.
The flour used for matzo can be whole grain or refined, but it must be either wheat, spelt, barley, rye, or oat. Non-Passover matzo can be from non-traditional flours such as rice, corn, or buckwheat. Other ingredients may be added for flavor, like onion and garlic. Since matzo is not leavened it’s important to work quickly during preparation. There is about an 18-minute timeframe to make the dough and get it in the oven before fermentation begins.
Recipe Servings: 6
Ingredients
- 1 tsp kosher salt
- 2 cups whole wheat flour
- ¾ cup cold water
Directions
- Preheat the oven to 500°F.
- Combine the salt and flour in the bowl of a standing mixer.
- Set the mixer on medium speed and slowly add the water. Mix until the dough pulls away from the side of the bowl and forms a ball. Continue to mix for an additional 5 minutes.
- Transfer the dough to a floured surface and cut it into four equal pieces. Flatten the pieces slightly.
- Roll the pieces of dough through a pasta machine, changing the setting on each pass to gradually roll the dough thinner and thinner until it is as thin as possible without breaking.
- Cut the rolled-out dough into smaller sheets to make it easier to handle. Prick each sheet all over using a fork.
- Lay the pieces on nonstick baking sheets and bake (in batches if necessary) for about 5 minutes or until golden-brown.
- Remove the matzos from the oven and let cool.
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