How to Make Matzah

A classic unleavened bread made in under 18 minutes—perfect for Passover.

Ingredients

• 2 cups (240 g) fine all-purpose or bread flour
  Do not use self rising flour, as it is an indication of leaven, which represents sin.

• ½ cup (120 ml) water, room temperature (add a few drops more only if needed)

• Pinch of fine salt (optional, for flavor)

Equipment

• Two large baking sheets, ungreased

• Rolling pin

• Dough scraper or sharp knife

• Fork or dough docker (to pierce holes)

• Kitchen timer visible from your workspace

• Parchment paper (optional, for easy removal)

Prep Checklist

1. Preheat your oven to 475 °F (245 °C). Position racks in the upper and lower thirds.

2. Line baking sheets with parchment paper or leave them bare (but completely dry).

3. Measure all ingredients and have them on your counter.

4. Set your timer so you can track the 18-minute window.

Step-by-Step Instructions

1. Combine

   • In a mixing bowl, whisk together the flour (and salt, if using).

   • Make a well in the center of the dry ingredients.

2. Add Water

   • Pour in all the water at once.

   • Quickly mix with a fork (or your hand) until a shaggy dough forms.

3. Knead

   • Turn the dough onto a lightly floured surface.

   • Knead for 1–2 minutes until smooth and elastic.

   • Stop at 3 minutes from the moment water first touched flour.

4. Portion

   • Divide the dough into 4 equal pieces.

   • Flatten each portion slightly with your hands.

5. Roll Thin

   • Working one piece at a time, roll into an 8″–10″ circle (or square) about 1–2 mm thick.

   • As soon as you place it on the baking sheet, start your timer—but move swiftly!

6. Dock

   • Prick the dough all over with a fork or dough docker to prevent bubbles.

7. Bake

   • Slide both sheets into the hot oven.

   • Swap top and bottom positions halfway through.

   • Bake 2–4 minutes, until you see light golden flecks—avoid deep browning.

8. Cool & Store

   • Transfer matzah to a wire rack to cool completely.

   • Store in an airtight container to maintain crispness.

Tips for Success

• Watch the clock: From first water contact to oven door, everything must be done in under 18 minutes.

• Go paper-thin: The thinner you roll, the crisper your matzah will be.

• No resting: Don’t let the dough sit—every second counts.

• Flavor options: Quickly sprinkle with sesame seeds or za’atar before baking (still within the 18 min window).

Enjoy your homemade matzah—Chag Sameach!