Recipe For Making Matzo: Traditional Passover Flatbread in 18 Minutes

This traditional Passover flatbread stays true to its ancient roots with just flour and water. The process requires speed and precision to prevent rising.

You’ll achieve authentic, crisp results in under 18 minutes with this proven method. Perfect for Seder or anytime you crave simplicity.

Ingredients for Recipe for Making Matzo

Five simple ingredients to craft this time-honored flatbread with ease and authenticity.

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The flour is everything here. King Arthur unbleached all-purpose is my go-to—consistent protein content means predictable results. Room temperature water blends better (cold makes the dough tough). If you’re making this for Passover, ensure your flour is certified kosher for Passover—regular all-purpose won’t cut it for observant households.

No all-purpose flour? Bread flour works in a pinch but yields a slightly chewier matzo. Skip the olive oil if you want ultra-traditional, but it adds flexibility. Salt can be omitted for plain matzo, but a pinch enhances flavor. The fork is non-negotiable—mixing by hand takes too long and overworks the dough.

Dough rests 2-3 minutes max—any longer and it starts rising. Bake immediately for crispest results. Stored in an airtight container, matzo stays fresh for 5-7 days, though it’s best the first day (as all flatbreads are).

Step-by-Step Instructions for Homemade Matzo

This traditional method delivers authentic, crisp matzo with minimal effort and maximum 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 combined. I use a fork or dough whisk for this—it breaks up any lumps in the flour and ensures the salt distributes evenly without overworking the mixture.

The fine grain of the kosher salt dissolves quickly, which helps season the dough uniformly. Sifted flour makes for a smoother matzo texture, so if your flour isn’t pre-sifted, give it a quick sift before measuring. This step takes less than 1 minute and sets the foundation for your dough.

Step 2: Incorporate Wet Ingredients

Add the 0.75 cup Water and 2 tbsp Olive Oil to the dry ingredients. The water should be at room temperature to prevent shocking the flour, which could lead to uneven hydration. Using filtered water is ideal, but tap water works fine if that’s what you have on hand.

Mix everything together with the fork or dough whisk until a shaggy dough forms. The olive oil adds elasticity to the dough, making it easier to roll out thinly later. Don’t overmix—just combine until there are no dry pockets. The entire process should take about 2 minutes.

Step 3: Knead and Rest the Dough

Turn the dough out onto a lightly floured surface and knead gently for 3-4 minutes until smooth. You’re not developing gluten here—just bringing the dough together into a cohesive ball. The dough should feel slightly tacky but not sticky. If it’s too sticky, add a pinch more flour, but be sparing.

Let the dough rest for 10 minutes covered with a damp towel. This brief rest allows the flour to fully hydrate, making the dough more pliable and easier to roll out thinly. During this time, preheat your oven to 475°F to ensure it’s fully hot when you’re ready to bake.

Step 4: Roll and Prick the Dough

Divide the dough into 4 equal portions (since this recipe serves 4). On a floured surface, roll each portion out as thin as possible—aim for ⅛ inch or less. The thinner the dough, the crispier your matzo will be. Use a rolling pin and roll from the center outward to maintain an even thickness.

Once rolled out, prick the dough all over with a fork. This prevents the matzo from puffing up in the oven, which is key to achieving that traditional flatbread texture. Be thorough but don’t overdo it—just enough to create small holes across the entire surface.

Step 5: Bake Until Golden and Crisp

Transfer each rolled-out dough piece to a baking sheet lined with parchment paper. Bake in the preheated 475°F oven for 4-5 minutes per side, or until golden brown and crisp. Flip the matzo halfway through baking to ensure even browning on both sides.

Watch closely during the last 2 minutes—matzo can go from perfectly crisp to over-browned quickly. Once baked, transfer to a wire rack to cool completely. The matzo will crisp up further as it cools. Serve warm or at room temperature for the best texture.

Creative Variations of recipe for making matzo

🔥 Spicy Texas Style

Kick your matzo up a notch with a Tex-Mex twist! Add 1 teaspoon of chili powder and ½ teaspoon of cumin to your flour before mixing with water. For extra heat, sprinkle ¼ teaspoon of cayenne pepper into the dough. Roll it thin and bake as usual. The result is a crisp, zesty flatbread perfect for dipping in guacamole or salsa. This version pairs wonderfully with grilled meats or as a base for nachos!

🍯 Sweet and Savory Fusion

Combine the best of both worlds by adding 1 tablespoon of honey and ½ teaspoon of cinnamon to your dough. For a nutty crunch, sprinkle 1 tablespoon of chopped almonds or walnuts on top before baking. The subtle sweetness balances beautifully with savory dishes like roasted chicken or sharp cheeses. It’s a crowd-pleaser for brunch or dessert!

🥗 Healthy Lighter Version

For a lighter take, swap half the all-purpose flour with whole wheat or almond flour. Use olive oil instead of water (about 2 tablespoons) for a richer texture while keeping it low-carb. Add 1 teaspoon of flaxseeds for extra fiber. This version is great for those watching their calories but still craving that classic matzo crunch.

🍂 Seasonal Twist

Embrace fall flavors by mixing 1 teaspoon of pumpkin pie spice into your dough. For a festive touch, brush the matzo with melted butter and sprinkle 1 tablespoon of brown sugar before baking. The warm, aromatic notes make it ideal for holiday gatherings or pairing with apple butter.