There's nothing that brings back the feeling of Passover more than some matzo with butter and jam, or butter and a sprinkle of salt. You can make this matzo year-round to get that addictive crunch whenever you want!
To be actually Kosher for Passover, Matzo needs to be baked under strict supervision in under 18 minutes. We baked this homemade matzo with Bob’s Red Mill All-Purpose Flour (that's Kosher, but not Kosher for Passover), just for fun and it came out amazing!
- Cook Time
- Prep Time
- 2 cups Bob's Red Mill All-Purpose Flour
- ⅔ cup water
- Preheat oven to 500℉.
- Pour flour into a bowl or onto a large clean work surface.
- Gradually mix in the water.
- Knead until dough is smooth and all the flour is mixed in. This dough can feel heavy, so the strength of a rolling pin can be helpful. One useful kneading technique is to flatten the dough ball it by pressing down with a rolling pin, then fold and repeat.
- Roll the dough into a 10 inch log, the cut into 10 evenly sized pieces.
- Set the dough aside and cover with a damp towel to prevent it from drying while you roll out the matzos. You may want to oil your work surface for this step if the dough is sticking to it. It can be tricky to roll out perfectly circle matzos, but we have a pretty good system- you can see how its done in the video. Roll it out as thinly as possible. Take one piece of dough and roll it out ONE TIME. Then turn that piece of dough 90 degrees and roll it out into a circle, keeping the pressure evenly distributed on the rolling pin. Do this as many times as needed, but the more you mess with the dough, the trickier it is to make a circle.
- Poke plenty of holes in the dough with a fork or dough docker (that's a spikey roller).
- Bake for about 5 minutes until browned to your preference.