Everything Matzo

March 29, 2018
Photo by Ty Mecham
Author Notes

Rabbinic law mandates that matzo—from mixing the dough to baking the crackers—must be made in under 18 minutes. This matzo was not developed with that rule in mind, though you could pull off the recipe in under that time, if you hustle. I'd advise halving the yield, rolling some matzos while baking others, and baking multiple matzos 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

Featured in: Make Your Own Matzo, Start Passover Off Right —The Editors

  • Makes 16 matzos
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup water, plus more as needed
  • 1 egg white, beaten with a fork
  • 1 cup everything seasoning, to sprinkle
In This Recipe
  1. Add a pizza stone to the oven and preheat to 500° F.
  2. 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.
  3. Transfer the matzo 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.
  4. Divide into 16 pieces (they don’t have to be perfectly even).
  5. 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 6- by 6-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 matzo (be firm, it can handle it). Gingerly pick up the matzo and lay on the hot pizza stone. Bake for 2 to 2 1/2 minutes. Remove to a cooling rack.

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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.