Matzo Crackers Recipe (Matzah)
Shaziya
There’s something deeply satisfying about making your own Matzo crackers—crisp, golden, and full of rustic charm. 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.
Prep Time 25 minutes mins
Cook Time 30 minutes mins
- ½ cup water 4floz/115ml
- ⅓ cup olive oil 2½oz/71ml
- ½ teaspoon salt
- 2 cups all-purpose flour 10oz/284g
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.
Keyword matzah, matzo, Passover, unleavened bread