Homemade Matzo
Yield: 5 matzo sheets
Homemade Matzo
Yield: 5 matzo sheetsTo make kosher for Passover matzo, no more than 18 minutes can pass from the time water touches the flour and the matzo sheets are pulled from the oven. To accomplish this, you will need to work very quickly and have everything prepared before you get started. Maintaining a hot oven is key, so only open it when necessary. Store the matzo in an airtight container at room temperature for up to 7 days.
Note: Depending on your personal customs and observance, you may wish to save this recipe for another time of year and purchase your matzo for the holiday.
Ingredients
- 4 cups all purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon granulated sugar
- 1 ¼ cups lukewarm water
Preparation
Step 1
Preheat the oven to 500 degrees and if possible, use the convection setting of your oven.
Step 2
Make the dough: Place the flour into a large mixing bowl. Add the salt and sugar and mix well. With the back of a spoon, make a large well in the center of the flour and pour the water into the well. Using a fork or your fingers mix the flour and water until combined into a dough. Knead the dough for about 1 minute until it is smooth with some shaggy ends. Let the dough rest uncovered for 2 minutes.
Step 3
Shape the dough: Divide the dough into 5 equal pieces and roll each piece into a ball. Starting with one piece of dough, place it onto a large piece of parchment paper. Roll out the dough into a very thin circle that is 1 millimeter thick. Transfer the rolled out dough to a parchment lined baking tray and repeat the rolling and shaping of the remaining dough balls. Once all the rolled out matzos are on the baking sheet, use a fork to poke each matzo sheet to create several vertically oriented indentations.
Step 4
Transfer into the oven and bake for about 12 minutes or until golden brown.
Step 5
Let the matzos cool for about 5 minutes, transfer to a serving plate and serve at room temperature.
