If you eat matzo during the eight days of Passover (or just want a fun cooking project with kids) try making this easy homemade matzo recipe, it is so good, you may never go back to the store bought-stuff. Note, if you need the matzo to be kosher, once the water meets the flour you have 18 minutes to complete the cooking and baking process.
- About 2 3/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/3 cup olive oil
- 2/3-1 cup warm water
- sea salt as needed
- Step 1 Place a pizza stone on the lowest oven rack and heat oven to 500 degrees F. Heat the oven and stone for about 45 minutes.
- Step 2 Using a food processor, such as a Cuisinart, fitted with a metal blade, add the flour, kosher salt and olive oil and pulse till blended.
- Step 3 While continuing to pulse, slowly add the water. Stop at 2/3 cup and check consistency. Add additional water as needed. The dough will begin to come together into a ball and should feel soft. Add additional water as needed. If at any point the dough is too sticky, add a little more flour.
- Step 4 Divide dough into 6 portions and form into smaller disks. Set aside.
- Step 5 Using a floured rolling pin, roll 1 disk at a time on a well-floured work surface into a 9-inch circle. The thinner the better without making holes in the dough.
- Step 6 Sprinkle with sea salt. Using your hands, lightly press the salt into the dough to set.
- Step 7 Using a fork, prick dough all over to prevent the dough from puffing up too much in the oven.
- Step 8 Gently slide the rolled dough onto a cutting board to transport to the oven. Carefully slide dough onto hot pizza stone.
- Step 9 Bake matzo until slightly golden in color and crisp on each side, about 3 minutes per side.
- Step 10 Transfer matzo to a wire rack to cool. Repeat the process with the remaining dough pieces.