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Homemade Matzoh

Adapted from The Mile End Cookbook, via Leites Culinaria.

Note: this recipe isn’t kosher for Passover.




  • 4 ½ cups sifted all-purpose flour, plus more (lots more!) for rolling
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • ¾ cup warm water, plus a little more


  1. Step 1

    Preheat the oven, plus a pizza stone or baking sheet, to 500°F.

  2. Step 2

    In a large bowl, mix together all the ingredients, using ¾ cup of water to form a dough. Add more water—a few drops at a time—if it seems dry.

  3. Step 3

    Divide the dough into 8 pieces. Flatten a piece slightly and pass it repeatedly through a pasta maker, reducing the thickness each time until you reach the minimum setting. Alternately, you can simply roll the dough as thinly as possible with a rolling pin on a lightly floured surface. Repeat with the remaining dough pieces.

    Sous Tip:

    The mixing, rolling, and fork-poking (see below) provide the best opportunities to involve kids. The hot-oven stages to follow are jobs for an adult.

  4. Step 4

    Use a fork to prick holes in the surface of the dough. Sprinkle with salt to taste.

  5. Step 5

    Bake until the surface of the matzoh is golden brown and bubbly. This can happen in a matter of a minute or two, so keep watch! You can also use the broiler to brown, crisp, and lightly blister the matzoh.