Homemade Matzah

Now making your own traditional homemade Maztah is quite simple. You simply use 3 parts flour to 1 part water. (I have also seen 2 prts flour to 1 prt water) Mix it to get a texture you can roll out. Roll it out thin and place on an some parchment paper or stone or cooker sheet and bake for 3-6 minutes AT 475 F. That is ALL there is to it. (Oh..you can use a fork to dock you dough by making holes all over the dough. This does make it look more like the Matzah we are accustomed to seeing.)

I am not convinced that the Ancient Israelites ate it as a cracker as been modernly commercialized. I picture it to be more like a softer flat bread. However, our family likes to make Matzah (cracker style) this time of year because we eat flat breads as a regular part of our diet, and the cracker style in more "special" or set apart, since this is the only time we make this...You can decide for your family. It is all unleavened...which is what counts!

You may add salt and seasonings to the matzah. If you are concerned with Rabbinic Koshering. You need to look up those requirements they are quite restrictive. You will see some of those examples in the last video I share here. That is something we are not concerned with. So we make them as above (but plan on trying them as shown below this year!). :-)

Here are some fun videos to inspire you.
Here is a garlic matzah:


Here is an olive oil matzah:


Here is a fun video showing a kosher matzah facility:


Enjoy!