Homemade Matzo for Passover | #SundaySupper

Homemade matzo is very simple to make. I make this each year for our Passover dinner.

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To begin, preheat your oven to 450 degrees.

You’ll need 4 kinds of flour. A half cup of whole wheat flour – I whipped out my to grind some fresh.

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You’ll also need a half cup each of spelt flour and oat flour and a full cup of all-purpose flour. Combine these in a food processor, and give them a pulse to mix them.

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With the processor going, drizzle in a cup of cold water. When it comes together into a soft dough, turn it out onto a floured surface.

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Form the dough into a ball and cut it in half.

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Cut each half into 6 equally sized portions.

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Roll each portion into a ball.

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Take a ball and roll it out very thin, and then poke it all over with a fork.

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Bake these on a cookie sheet that is lined with parchment paper or a silpat. You’ll need to do these in batches, as they will not all fit on your cookie sheet.

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Bake them for 12 minutes, turning the pans around half way through. When they are done baking, cool them completely on a rack.

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Repeat with the remaining dough balls.

Enjoy!

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Homemade Matzo
 
Serves: 12
Ingredients
  • ½ c whole wheat flour
  • ½ c spelt flour
  • ½ c oat flour
  • 1 c all-purpose flour
  • 1 c water
Instructions
  1. To begin, preheat your oven to 450 degrees.
  2. In a food processor, combine the flours. With the processor running, slowly drizzle the water into the mixture until it forms a soft dough. Turn the dough out onto a floured surfaces and form it into a ball. Cut the ball into 12 equally sized pieces. Roll the portions into 12 balls.
  3. Take a ball, and roll it out very thin. Poke it all over with a fork, and place it on a cookie sheet that has been line with parchment paper or a silpat. Repeat with several more balls.
  4. You will need to work in batches, as they will not all fit at the same time.
  5. Bake for 12 minutes, turning the pan around halfway through. Cool completely on a rack.
  6. Repeat with the remaining balls of dough.
  7. Enjoy!
Notes
Matzo can be stored in an air-tight container for 6-7 days.

This week the Sunday Supper contributors have lots of other goodies to share with you as well. Check them out!

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

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Comments

  1. theninjabaker says

    Your Matzo recipe and post are so encouraging, Conni. How great to know that I can now make homemade matzo. Love all the various flours used =) Happy Holidays!

  2. helene dsouza says

    That's the first time I hear about matzo, I swear! So glad I discovered it on your space and your step by step pictures should help me making my own. maybe I might be able to surprise some Israeli friends with your recipe. ^.^

    • says

      Helene, matzo is what we eat for Passover because when the Jews were fleeing from Egypt, they had no time to bake their bread, so they took the bread, put it on their backs and the sun literally baked it.

  3. GourmetDrizzles says

    Really great instructions and photos. I didn't realize what was involved in making Matzo… inspired to try it! ;-)

  4. says

    Matzo is so good and I – like everyone above me – had no idea that it is so easy to make. It looks fantastic. Thank you for sharing. Have a great holiday, Conni.

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