Homemade Matzoh in 18 Minutes Flat – mixed, rolled and baked!

Homemade Matzoh | Artisan Bread in Five Minutes a Day

This week is the start of Passover and there will be a lot of matzoh consumed. Does anyone really love the taste of matzoh? I would guess not, unless you have a penchant for eating cardboard. I have very fond memories of eating matzoh with my grandparents at Passover, however it wasn’t the taste as much as the tradition. But, that doesn’t have to be the case if you make homemade matzoh. It is one of the easiest and fastest flatbreads there is. In fact, it is dictated by Jewish tradition that matzoh be made in 18 minutes. The Jews had 18 minutes to flee Egypt and therefore didn’t have time to let their bread leaven. They mixed the dough and baked it right away. This recipe makes 6 good-sized matzoh, which is just the right amount for a small gathering and you’ll be able to mix, roll and bake in 18 minutes flat. If you need more than that, I recommend getting your friends or family to help with the rolling and have a couple of baking stones on the ready. Obviously this won’t be Kosher for Passover, but if you are okay with that, it is the BEST matzoh you will ever eat. Even if you can’t partake during Passover, I recommend you try homemade matzoh another day.

And, I suggest everyone, of any faith, or none at all, try this bread, just because it is fantastic!

Flour, Water, Salt and Oil | Artisan Bread in Five Minutes a Day

Homemade Matzoh

2 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon olive oil

3/4 cup water

Preheat oven to 500°F with Baking Steel or Pizza Stone on the middle rack.

Matzoh Dough | Artisan Bread in Five Minutes a Day

Set your timer for 18 minutes. For some this will be a crucial part of the recipe and for others it will just be fun to see if you can complete the project in that amount of time. It is important to have everything ready to go, so you don’t waste any time gathering equipment or ingredients.

In a large bowl, mix the flour, salt, oil and water together until a ball comes together.

Homemade Matzoh Dough Divided into 6 Pieces | Artisan Bread in Five Minutes a Day

Divide the ball into 6 pieces with a bench scraper.

Homemade Matzoh Dough Rolled Out | Artisan Bread in Five Minutes a Day

Roll each piece very, very thin. I find a heavy Marble Rolling Pin works well for this, since you need to get the job done fast and you want it so thin. Way back in the day, matzoh wasn’t square, so just let the dough dictate the shape, we’re just concerned about getting it as thin as possible.

Homemade Matzoh Dough Rolled Out and Docked with a Fork | Artisan Bread in Five Minutes a Day

Use a fork to dock the dough, so it won’t puff too much in the oven.

Homemade Matzoh on a Cooling Rack | Artisan Bread in Five Minutes a Day

Slide the dough on to the preheated baking stone using a Pizza Peel and bake for about 2 minutes and then flip the dough to bake the other side. You will want to bake more than one at a time to get them all done within 18 minutes. I used two baking stones in the oven at one time. If you have a double wall oven, then you are in great shape to get this done in time.

The matzoh will be golden and crisp when it is done. Let it cool on a rack.

A Pile of Homemade Matzoh | Artisan Bread in Five Minutes a Day

They are thin and absolutely delicious.

Homemade Matzoh | Artisan Bread in Five Minutes a Day

Store them in a dry spot in the kitchen or in the cool oven.

Happy Passover – Pesach Sameach

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24 thoughts on “Homemade Matzoh in 18 Minutes Flat – mixed, rolled and baked!

  1. Hi Zoe,
    Does it bake quicker in a hot oven?! LOL

    What temp should the oven be on – didn’t see it above. That or I need new glasses…

    Will try it tonight, many thanks for sharing.

    1. Hi John,

      It sure does! You are not in need of new glasses, I forgot to mention the temp, but have added it in the text.


      Thanks! Zoë

  2. something i have never attempted, but upon reflection over the amount of matzoh i consume with my several cans of sardines a week lifestyle, i need to correct that misstep immediately. my baking education continues… thank you, zoe 🙂

    1. This has changed my relationship with Matzoh. I admit I’ve always liked it, but mostly because of what I’ve put on it. Now, I could eat it plain.

      Cheers, Zoë

      1. the below comment is copy/pasted from zoe’s other blog sharing a matzoh bark recipe https://zoebakes.com/2016/04/20/chocolate-caramel-matzo-for-passover-or-any-other-time/

        zoe, i had time today to make your matzoh. life-changing is the only thing i have to say. LIFE-CHANGING! i kind of want to scream to everyone i pass on the street about it, but being marked a maniac is not exactly on my list of 2do… yet 🙂 i have been nibbling on the matzoh all day… so much so that my keyboard has had to be vacuumed up twice since sitting down to punch keys this evening. i will be making another couple of batches tomorrow to take care of my sardine needs. ohhhhh zoe, zoe, zoe!!!! love love love!!!! upon seeing this chocolate bark post in my reader just now, i am sitting here thinking my past matzoh chocolate bark experiences are going to be moments to forget, as well. toasted sesame = wow = curiosity on overdrive. matzoh from a box is my past and zoe/goldman’s matzoh bark is my future. i am so thankful, zoe ♥

  3. Not 18 minutes to flee Egypt. It’s more prosaic than that. The rabbis determined that it takes 18 minutes of contact between water and flour for the flour to begin to ferment, hence the 18 minute limit on the baking process.

    That’s the same reason that some Jews follow the custom of gebrokhts – not mixing matzah or matzah meal with a liquid to prevent the possibility of random pockets of unmixed flour mixing with the liquid and beginning to ferment. That means no kneidlach or matzah brei for them.

  4. I don’t have a baking stone or steel. Is it possible to use the double metal cookie sheet? I love the idea of baking my own matzoh!!
    Thanks so much!!

    1. That’s a great question. You can use our challah or brioche dough (probably challah). Type those words into our Search Bar above if you don’t have our books. But it’ll never crisp unless you radically reduce the eggs and butter/oil (which soften things). And as to the threshold to aim for, at which it’ll crisp up– you’ll really have to test.

      And you may have to decrease the temp. 400F?

  5. Question: when do you start the Count down of 18 mins? Is it when you first mix the ingredients before rolling it out?

    1. As the post says, this is really just a fun exercise–it isn’t really Kosher for Passover (if you’re asking because of concerns about ritual law here). The post calls for starting the timer just as you start mixing the ingredients.

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