Cookbook | Ingredients | Recipes

Matzo (Hebrew/Yiddish: מצה) is an unleavened bread, central to the Jewish celebration of Passover.

To comply with Jewish dietary laws, matzo prepared for Passover must comply with the following rules:

• It must be prepared by observant Jews
• It must be prepared with wheat flour and water only
• It must be prepared using dishes and surfaces completely free of chametz (leavened bread made from wheat, barley, rye, oats, or spelt)
• It must be prepared from shmura flour, which has been protected from moisture
• The entire baking process must take no more than 18 minutes from start to finish
• After baking, a portion of matzo must be separated, and, following a brief prayer, burnt completely

Temperatures of 300°C (600°F) or more are ideal, but that requires a baker's oven. On a home oven, set to "maximum broil."

Use any amount of flour and cold water in a ratio of 3 to 1; 600g of flour is sufficient for 8 large pieces of matzo. Slowly add water to a bowl of flour, stirring constantly, until dough becomes solid. Knead quickly and firmly until smooth.

Divide dough and roll each piece until very thin. Using a fork or a pizza-dough docker, poke holes through the dough on both sides. The holes should go completely through the bread.

Bake 2-4 minutes on a baking sheet.