This cheese dip is great for gatherings or even as a meal while watching football! With tortilla chips, serve hot or cold. 1 pound of cooked hamburger meat can be used for a fantastic main dish.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 matzah breads |
Ingredients
- 1 teaspoon all-purpose flour for dusting*
- 1 cup all-purpose flour*
- ⅓ cup water, or more if needed
- ½ teaspoon kosher salt, or as needed (Optional)
- 1 teaspoon olive oil, or as needed (Optional)
Instructions
- Preheat the oven to 475 degrees F (245 degrees C). Move an oven rack to the top position. Preheat a heavy baking sheet in the oven.
- Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed.
- Place 1 cup flour into a mixing bowl; set a timer for 16 minutes (18 minutes maximum). Start the timer; pour water, 1 tablespoon at a time, into flour. Stir with a fork until dough forms a rough ball. Transfer dough to the prepared work surface; knead rapidly and firmly until smooth, 30 seconds to 1 minute.
- Divide dough into 4 equal pieces; cut each piece in half to get 8 pieces. Swiftly roll each piece into a ball. Working from the center, roll out each dough piece into a 5-inch-diameter round, dusting with flour as needed. Continue to gradually roll dough out to a diameter of about 8 inches, increasing each size by about 1 inch, then letting dough rest for a few seconds before rolling again to the finished size. The dough rounds will be very thin.
- Use a fork to quickly pierce through each dough round about 25 times, all over, to prevent rising. Flip dough over and pierce each piece again 25 times.
- With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven and place dough rounds onto the baking sheet.
- Bake on the top rack in the preheated oven for 2 minutes; flip matzah over and bake until lightly browned and crisp, about 2 more minutes.
- Transfer to a wire rack to cool. Use a brush to lightly anoint each matzah with olive oil. Season generously with salt.
- *Making matzah breads kosher for Passover requires using special Passover flour that has been guarded from contact with liquids.
- The cook is allowed no longer than 18 minutes from the point they combine flour and water to when they remove the matzah from the oven to be considered fit for Passover. Of course, non-kosher cooks may bake at a more leisurely pace if desired.
Reviews
1/2 teaspoon salt is too much…reduce it and nice recipe
I am a pastry arts instructor, and I used this recipe as a lesson in speed and accuracy. One of my students came very close to the 18 minute limit, but we will try again. The matzah was very good.
Made them for seder Friday night and everyone loved them!
Easy, they are in the oven now. So Hang on let’s see. First time, I hope this is it!! Looks fabulous
Great recipe! I love the background on the making of the matzah! Delicious!
Thank you for this! SO much better than the store bought ones we usually get.
Very good. I’ll use to to make Matzah Brei.
WONDERFUL!!!
I’ve been making it every day this week. It’s wonderful! If you just follow the instructions, you get better and better at it. They taste so good! Where I am we can’t get packaged matzah, and I’ve become glad that that’s the case! These taste so much better! and they’re kosher for Pesach!
Very fun and good
These were super easy to make. Will definitely make again. And will use butter on top when just making a snack.
So easy to make. I also tried it with whole wheat flour, which needed a little more water. Both ways were eaten quickly.
Amazing – happy Passover
I made these , they are delicious. I did add some Vegetable oil spread just 1tbs to the dough and blend it and the flour and salt together then added the water I also made a batch of gluten free ones that turned out very good!
So glad to have this recipe! There was no Matzah in the stores in our neighborhood! We loved it. Thanks :))
It works great for Passover! It did need one more minute one each side in the oven to get golden brown, but overall, tastes and looks amazing.
The dough stuck to everything … not enough flour. I’ll stick to store bought in the future. Less mess and hassle.
Thank you for the recipe. I am a believer and follower of Yeshua . Also- everyone making this recipe should note that it is important for no flour to touch the water being used. This means on the rolling pin, bowl, and measuring cup, otherwise the 18 minutes will begin too soon, and you will be unable to make unleavened bread. God bless,
I found the instructions to be somewhat wordy and convoluted. The matzoh needed more than the prescribed amount of flour in order to roll out without sticking to the countertop. The finished product was not very tasty at all.
This made 8 matzos …and they are quite tasty. If you want them to look pretty, trim the edges to make squares after you roll them out . This is a keeper.
Practice for Passover and it turned out really good! I ended up adding the salt and oil (avocado oil, since I was out of olive oil) to the dough mix rather than putting on top after baking. Made the flavor consistent throughout. I certainly won’t be putting Manischewitz out of business anytime soon but it’ll be a good addition to this year’s seder.