There’s something deeply satisfying about making your own Matzo crackers—crisp, golden, and full of rustic charm. This simple yet timeless recipe delivers a satisfying crunch with every bite, perfect for pairing with dips, cheeses, or enjoying on its own.
With just a handful of ingredients and 25 minutes of prep, you’ll create a snack that’s both wholesome and versatile, ideal for any occasion.
Baking these crackers for 30 minutes fills your kitchen with a warm, toasty aroma that’s impossible to resist. The result is a delicate, flaky texture that’s light yet sturdy, with a subtle nutty flavor that’s utterly addictive.
Whether you’re honoring tradition or simply craving something homemade, these Matzo crackers are a delightful treat you’ll want to make again and again.
Ingredients for Homemade Matzo Crackers
- ½ cup (4 fl oz/115 ml) water (room temperature works best)
- ⅓ cup (2½ oz/71 ml) olive oil (extra virgin for richer flavor, or substitute with avocado oil)
- ½ teaspoon salt (fine sea salt or kosher salt)
- 2 cups (10 oz/284 g) all-purpose flour (plus extra for dusting; can substitute with whole wheat flour for a nuttier taste)
Step-by-Step Instructions for Perfect Matzo Crackers
- Preheat the oven to 500°F (250°C). Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the water, olive oil, and salt until well combined.
- Add the flour and knead until the mixture forms a smooth dough (about 3-5 minutes).
- Divide the dough into 12 equal balls (about 1½ inches in diameter).
- On a floured surface, roll out two of the dough balls as thinly as possible into circles about 8-9 inches (20-23 cm) in diameter. Place them on the prepared baking sheet.
- Bake the matzo crackers for 2-3 minutes, until puffed and golden. Flip and bake the other side for 1-2 minutes, watching carefully to prevent burning.
- While one pan is baking, roll out the next two dough balls and prepare the second baking sheet.
- Transfer the baked matzo crackers to wire racks to cool completely.
- Store the cooled matzo crackers in an airtight container for up to 1 week.
Creative Toppings for Your Matzah Crackers
Transform your matzah crackers into a flavorful snack or appetizer by adding toppings! Spread a thin layer of hummus or avocado mash, then sprinkle with sesame seeds or chili flakes.
For a sweet twist, drizzle with honey and a pinch of cinnamon, or top with melted chocolate and chopped nuts. The possibilities are endless!
Perfect Pairings: Serving Suggestions
Serve your matzah crackers alongside a charcuterie board with cheeses, olives, and cured meats for a crowd-pleasing appetizer.
They also pair wonderfully with soups, dips like baba ganoush or tzatziki, or as a base for open-faced sandwiches. For a traditional touch, enjoy them plain during Passover!
Storage Tips to Keep Your Matzah Fresh
Store your matzah crackers in an airtight container at room temperature for up to 1 week. To maintain crispness, avoid storing them in humid areas.
If they soften slightly, you can re-crisp them in a 350°F (175°C) oven for 2-3 minutes. Avoid refrigeration, as it can make them chewy.
Time-Saving Tricks for Busy Bakers
To speed up the process, roll out all the dough balls at once and stack them between sheets of parchment paper.
This way, you can quickly transfer them to the baking sheet as soon as one batch is done. Alternatively, use a pasta roller to achieve an even, thin dough quickly and efficiently.
Recipe Variations to Mix It Up
Experiment with different flavors by adding herbs like rosemary or thyme to the dough, or sprinkle with garlic powder or everything bagel seasoning before baking.
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Get creative and make this recipe your own!
Matzo Crackers Recipe (Matzah)
Ingredients
- ½ cup water 4floz/115ml
- ⅓ cup olive oil 2½oz/71ml
- ½ teaspoon salt
- 2 cups all-purpose flour 10oz/284g
Instructions
- Preheat the oven to 500°F (250°C). Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk the water, olive oil, and salt together.
- Add the flour and knead until the mixture forms a smooth dough.
- Divide the dough into 12 equal balls.
- On a floured surface, roll out two of the balls of dough as thinly as possible into a circle about 8 or 9 inches (20-23cm) and place on a prepared baking sheet.
- Bake the matzah crackers for 2-3 minutes, until puffed and golden, and then flip and bake the other side for another minute or two. Watch carefully so they don’t burn.
- While one pan of matzah crackers is baking, you can roll out two more balls of dough and get your next pan ready for the oven.
- Let the baked matzah crackers cool on wire racks. Store matzah crackers in an airtight container for up to 1 week.
