Homemade Israeli-Style Matzah
This homemade Israeli-style matzah is a quick 18-minute unleavened bread recipe made with simple pantry ingredients. Thin, crispy, and perfect for Passover or everyday snacking.
Ingredients
- 2 1/3 cups flour
- 4 tbsp olive oil
- 1 cup water
- 1/2 tsp salt
Instructions
- Preheat oven to 500°F. If using a pizza stone, place it in the oven while preheating.
- In a large bowl, mix together the flour and salt.
- Add olive oil and water, mixing until a dough forms.
- Knead lightly for 1–2 minutes until smooth.
- Divide dough into 6–8 pieces. Or leave whole like me to save on time.
- Roll each piece out as thin as possible (paper-thin is best).
- Place dough onto parchment-lined baking sheet or hot pizza stone.
- Prick the surface all over with a fork to prevent puffing.
- Bake for 3–5 minutes, flip, and bake another 3–5 minutes until lightly browned and crisp.
- Remove from oven and let cool slightly before serving. Cut with a pizza cutter if you left the dough whole.
Notes
- Work quickly to keep the process under 18 minutes for traditional unleavened matzah.
- Rolling the dough very thin is key for a crispy texture.
- Watch closely while baking—this cooks fast.
Nutrition (Per Serving - Approximate):
- Calories: 220
- Carbohydrates: 32g
- Protein: 5g
- Fat: 8g
- Fiber: 1g
- Sodium: 150mg