Rabbinic law mandates that matzo, from mixing to baking, must be made in under 18 minutes. These unleavened crackers, inspired by matzo's crispy minimalism, were not developed for that rule—though you could pull off the recipe in under that time, if you hustle and have helpers. I'd advise halving the yield, rolling some crackers while baking others, and baking multiple crackers at a time (maybe 2, depending on the size of your pizza stone). If you’re only concerned with leavened versus unleavened (or not even concerned with that), let the dough rest to give the gluten a chance to relax. If you can’t find everything seasoning, mix your own by combining poppy and sesame seeds, dried onion and garlic, plus a fair amount of coarse salt, all to taste. These are best the day of, but they'll keep for a couple days in a tightly sealed container. —Emma Laperruque
Test Kitchen Notes
We've updated the title of this recipe from Everything Matzo to Matzo-Inspired Everything Crackers, to underscore the differences between this recipe and Kosher-for-Passover matzo. —The Editors
- Makes 16 crackers
extra-virgin olive oil
water, plus more as needed
egg white, beaten with a fork
everything seasoning, to sprinkle
- Add a pizza stone to the oven and preheat to 500° F.
- Combine the flours and salt in a food processor. Pulse a few times to blend. With the food processor running, drizzle in the oil, then the water. If a dough hasn’t formed by the time all the water is in, pulse a few more times. If this doesn’t work, add a tablespoon of water and pulse again. Err on the side of under- versus over-processing. It shouldn’t form one big blob, but rather a mealy mixture that holds together when poked or squeezed.
- Transfer the dough to a bowl, encourage into a sort of-ball by hand, and cover. Let rest for about 10 minutes—or don’t, if you’re trying to accomplish this is under 18 minutes.
- Divide into 16 pieces (they don’t have to be perfectly even).
- Roll and bake—a couple at a time, if your pizza stone has the space—while keeping the rest of the pieces covered with a towel, to prevent any drying out: Working on an un-floured work surface, roll each piece into a 6x6-inch square, or as thin as possible. Brush the egg white on top. Sprinkle generously with everything seasoning. Use your hands to press the seasoning into the dough (be firm, it can handle it). Gingerly pick up the square and lay on the hot pizza stone. Bake for 2 to 2 1/2 minutes. Remove to a cooling rack.