- Step 1: Clean everything Make sure the baking area is completely clean. Clean the oven and the counters thoroughly and clean, then boil, any utensils you'll be using.
- Step 2: Heat the oven Heat the oven to 400 degrees Fahrenheit.
- Step 3: Combine water and flour Put the flour into a large bowl and gradually add the water as you knead the dough until it's no longer sticky. Work quickly: No more than 18 minutes can pass between the time the water hits the flour and you put the dough in the oven to avoid the possibility that the dough could ferment and rise on its own.
- TIP: If a large amount of matzo is needed for your Passover celebration, bake additional batches separately; the time constraints make it difficult to increase the recipe.
- Step 4: Roll it out Roll out the dough as thinly as possible and transfer it to a cookie sheet lined with parchment paper, or separate the dough and roll out a series of small, round matzoth. Use a fork to make rows of perforations in the flattened dough.
- Step 5: Bake it Bake until it's browned and crispy, five to eight minutes. Let it cool completely before storing it in an airtight container. Makes about eight servings.
- FACT: Ashkenazi Jews usually eat matzo that is a hard, thin wafer, while some Sephardic Jews make softer, thicker matzo, similar to a tortilla.
You Will Need
- 1 c. cold spring water
- 3 c. kosher for Passover flour
- Large bowl
- Rolling pin
- Cookie sheet
- Parchment paper
- Airtight container