Homemade Matzah

Learn how to make homemade Matzah from scratch using just 2 ingredients! Homemade matzah-style crackers are one of the simplest recipes you’ll find on this site and are so good compared to the ones you buy in a box. 

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Making your own matzah has proven to be easier than expected. Having a pasta machine will help you tremendously in getting perfectly thin sheets of dough, but a good old rolling pin will do the trick as well. 

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What are Matzah crackers?

A must-have item on your easter brunch table, but why do we actually eat Matzah during Easter?

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Matzah, Matzo or Mazzah is an unleavened flatbread that is part of Jewish cuisine. One historical Passover is a commemoration of the exodus from Egypt. The biblical narratives relate that the Israelites had to leave Egypt in such a rush that they had no more time to let their bread rise. Ever since it has been a tradition to eat it during Pesach (Easter)

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Traditionally, Matzah crackers are made without salt, yet to slightly modernise this recipe and give it a bit more flavour feel free to add a pinch of salt to taste. 

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How do you eat Matzah?

I always remembered eating Matzah smothered with butter and brown sugar. But you can top your cracker with whatever you feel like, perhaps some creme fraiche and smoked salmon? Or perhaps some scrambled eggs? You do you! 

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Baking time and oven temperature

Baking time and oven temperature may vary depending on the oven you are using.  All oven temperatures in my recipes are based on a conventional oven. If you bake with a fan-assisted oven, turn down the temperature slightly as these ovens tend to become hotter than a conventional oven at that temperature setting. Ovens have the tendency to deviate from the temperature you set the oven to. I would highly recommend using an oven thermometer to ensure the inside of your oven is at the right temperature. My oven for example only goes up to 160C even though I turn it up to 230C 

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An oven that is too hot may result in an overbaked or burnt bake, an oven that is too cold may result in underbaked and soggy bakes. Having the thermometer will not only help in getting the right temperature but also helps in determining the right baking time. 

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Enjoy loves xx

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