This matzah bread is delicious (believe is or not!) and totally kosher for Passover. The ingredients are simple, the directions are straightforward and it comes out fluffy- see for yourself in the video! It’s a hit every time. Serve as a hamburger bun or any other sandwich you can dream of. It’s a fresh change from matzah as the holiday moves into its third or fourth day of your bread-free diet.
Hamburgers are “SO IN” this Passover with this Matzah Bread
Servings
6 Servings
Ingredients
- 2 cups matzo meal
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
Instructions
- Add matzo meal, salt and sugar to a mixing bowl. Mix.
- Add water and vegetable oil to a small pot and bring to a boil.
- Immediately pour into the matzo meal mixture and stir well.
- One at a time, mix each egg into the matzo meal.
- Preheat oven to 375°F (190°C).
- Let sit for 15 minutes.
- With oiled hands (very important), shape into 6 buns. We like to roll each into a ball then smush it a little bit.
- Place on an oven tray covered in baking paper.
- Bake for 50 minutes.
- Check occasionally to make sure it’s not browning too fast.
The recipe says 1 cup of water and 1 cup of oil to boil. But the video says 1 cup of water and 1/2 cup of oil. Which one is it?
Best to follow the written recipe.
Great recipe. Made these as a teenager (long time ago!). Sometimes I added dried onions on top (before baking) for special buns. Do not use matza cake meal for these. Water requirements are different due to make up of finer cake meal texture. I tried using Gluten Free matza meal (same ratio) this year for my granddaughter who is celiac. Came out great BUT were not empty in the inside; the buns were more dense like bread so she cut them half and used them as “sandwich” bread. They were a shehakol bracha. She loved them. These are perfect for Pesach excursions and picnics with much fewer crumbs and much neater! Of course, these are only for “gebrocht” eating people. B’tayavon
How long do they stay crispy after baking?
They are more like buns so not crispy but they do have a nice crust for a few days.