Home-made Matza Recipe

Happy Feast of Unleavened Bread everyone! I hope you had a meaningful Pesach.

With Pesach comes the dry, cardboard-like bread we commonly call matza. But I’m here today to show you how to make your own matza that tastes very much like a cracker you might buy at the grocery store any time of the year. So get out your mixing bowl and flour because here comes a much yummier version of the stripy burned cardboard you bought at the store.matza ingredients

1 cup flour

1 cup whole wheat flour

1/3 cup oil

2/3 cup apple juice (or similar)

1 scant teaspoon salt (or to taste)

Preheat your oven to 375. Mix all ingredients in a medium bowl. Kneed mixture to pull it together a bit. Add more flour if it’s too sticky.

matzaDough2rolled doughmatzaDough1

Divide dough in half and roll each half out on a floured surface and place on a cookie sheet (no need to grease the pan). If you don’t have a rolling pin, you can just squish out little circles of dough with your hand (it’s not as thin and crispy this way though). The idea is to get this in the oven as soon as possible to prevent any yeast in the air from causing the dough to rise.

Poke all over with a fork and cut into pieces with a pizza cutter. Big pieces, small pieces-its up to you.

cutting matza doughbaked matzacooled matza

Bake at 375 degrees for 15-20 minutes. I like the matza to be crispy, so I cook it until it’s browned on the edges.

Remove and cool on a rack. Makes two cookie sheets’ of matzot. Try not to eat them all at once. Enjoy!

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