Matzo is a type of cracker that is eaten during the holiday of Passover. If you’re somewhere where you can’t get matzo for the holiday, don’t worry! You can always make it at home, and since the dough doesn’t need to rise, you can get it done it a snap.
Recipe
- Start by preheating your oven to the highest setting, 500F if possible, and put in a pizza stone or baking sheet in there to get hot.
- In a large bowl, sift in 4 1/2 cups of all-purpose flour. To that, add 1 teaspoon of kosher salt, and 2 tablespoons of olive oil.
- Slowly pour in 3/4 cup of warm water until the dough starts to come together. If it’s still too dry, add in more water. If it’s too wet, add in more flour.
- Once everything is combined, divide the dough into 8 sections.
- Take one section at a time and flatten it with a rolling pin or a pasta maker. If you do roll it by hand, you won’t get it as thin, but do it as much as you can.
- Trim the edges to get a rectangular shape and prick the dough with a fork to release the steam and give you that signature matzo look.
- Put the dough in the oven for 30-90 seconds on the first side, and then flip and bake for another 15-30 seconds and you’re done!
