Recipe for Making Matzo: Traditional Unleavened Bread in 18 Minutes

This traditional unleavened bread follows time-honored methods for authentic results. The process requires precision and speed to prevent rising, honoring centuries of practice.

With just flour and water, you can create crisp, flat matzo in 18 minutes. This method stays true to the original preparation while ensuring consistent texture and flavor.

Ingredients for Recipe for Making Matzo

Traditional unleavened bread requires just flour, water, and precision for authentic crisp texture.

The flour must be unbleached all-purpose—bleached lacks structure. King Arthur is my go-to for consistent results. Water temperature matters: too cold slows hydration, too hot triggers gluten prematurely. Filtered water avoids chlorination tastes that can subtly alter flavor. For traditional kosher matzo, omit the salt entirely, but I find Diamond Crystal kosher salt dissolves cleanly.

No all-purpose flour? Bread flour at half the amount works but yields denser matzo. For gluten-free versions, almond flour and tapioca starch blend mimics texture best. The egg is optional—traditionalists skip it, but it adds pliability for beginners. Olive oil can be avocado oil for neutral flavor. Always measure flour by weight if possible—240g per 2 cups is precise.

Matzo is best consumed within 24 hours for peak crispness. Store in an airtight container at room temperature for up to 5 days, though it softens over time. For longer storage, freeze for 3 months—re-crisp in a dry skillet before serving. The dough must be rolled paper-thin to cook through in 18 minutes.

Step-by-Step Instructions for Making Matzo

This traditional method ensures authentic results with a crisp texture and clean flavor.

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the 2 cups All-Purpose Flour and 0.5 tsp Kosher Salt until fully incorporated. The fine grain salt ensures even distribution throughout the dough, which is critical for consistent flavor in every bite.

Sifted flour creates a smoother texture, but if your flour isn’t pre-sifted, don’t worry—just break up any lumps with your fingers as you whisk. This step takes less than 1 minute and establishes the foundation for your matzo.

Step 2: Form the Dough

Create a well in the center of the flour mixture and add the 0.75 cup Water all at once. Using a fork, gradually incorporate the flour into the water until a shaggy dough begins to form. The water should be at room temperature to maintain the proper consistency.

If using the 1 whole Large Egg, add it now along with the 2 tbsp Extra-Virgin Olive Oil. The egg acts as a binder for softer texture, while the olive oil adds subtle richness. Knead the dough in the bowl for 2-3 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky.

Step 3: Roll and Shape the Matzo

Divide the dough into 4 equal portions (for 4 servings). On a lightly floured surface, roll each portion as thin as possible—aim for about ⅛-inch thickness. The thinner you roll, the crispier your matzo will be, which is traditional for this unleavened bread.

Use a rolling pin to achieve even thickness throughout. If the dough springs back, let it rest for 1 minute then continue rolling. This prevents the gluten from becoming too tight, which could make the matzo tough rather than crisp.

Step 4: Prick and Bake

Preheat your oven to 475°F with a baking stone or inverted baking sheet inside. Transfer each rolled dough piece onto a sheet of parchment paper. Using a fork, dock the entire surface by pricking it all over—this prevents air pockets from forming during baking.

Bake one sheet at a time directly on the preheated stone for 2-3 minutes until the edges start to turn light golden brown and the surface appears dry. Watch closely; matzo bakes quickly at this high temperature and can go from perfect to overdone in seconds.

Step 5: Cool and Finish

Remove the matzo from the oven and transfer to a wire rack to cool completely. They’ll crisp up further as they cool. Brush the surface with the remaining Extra-Virgin Olive Oil while still warm if you prefer a slightly richer finish, though this is optional for traditional matzo.

The finished matzo should be thin, crisp, and pale golden with a clean, neutral flavor that highlights the simplicity of its few ingredients. Store in an airtight container at room temperature for up to 5 days, though they’re best enjoyed fresh.

Best Sauces and Condiments for This Dish

Classic Charoset Spread

This sweet, spiced apple-walnut mixture pairs beautifully with matzo’s crisp texture. I combine 2 cups finely chopped apples, 1 cup chopped walnuts, and 2 tbsp honey with a pinch of cinnamon. The natural sweetness complements the bread’s simplicity perfectly.

Hummus Dip

Creamy hummus offers a savory contrast that enhances matzo’s clean flavor. I prefer Sabra Classic Hummus for its smooth texture and balanced seasoning. Add a drizzle of extra-virgin olive oil and a sprinkle of paprika for extra flair.

Spread a generous 2 tbsp per matzo piece for ideal flavor distribution.

Matzo Ball Soup

For a comforting pairing, serve matzo with traditional matzo ball soup. The light, fluffy dumplings soak up the savory broth, creating a satisfying contrast with the crisp bread. I use Manischewitz Matzo Ball Mix for consistent results.

Olive Tapenade

This briny, bold spread adds Mediterranean flair. Blend 1 cup pitted Kalamata olives, 2 tbsp capers, and 3 tbsp olive oil until chunky. The salty, tangy notes cut through matzo’s neutral base beautifully. 💫

Avocado Smash

Mash 1 ripe avocado with 1 tbsp lemon juice and ¼ tsp salt for a fresh, creamy topping. The acidity prevents browning while adding bright contrast. I add a pinch of red pepper flakes for subtle heat.

Honey Butter

Mix 4 tbsp softened butter with 2 tbsp honey and a pinch of sea salt. This sweet-savory spread melts beautifully into warm matzo, creating an irresistible combination. Use Plugrá European-style butter for richer flavor.

Frequently Asked Questions