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Homemade Matzos, Kim's
number of servings: 18

Forget the matzos from a box — homemade matzos are simple and fresh!

¾ cup water
2¼ cup all purpose flour
½ tsp kosher salt
½ tsp sea salt
¼ cup olive oil
Holiday Dishes
Dietary Restrictions : Dairy Free, Vegan, Kosher, Vegetarian
Preheat oven to 400°.
Put flour, ½ tsp kosher salt and oil into a countertop mixer. With motor running, slowly add water. Dough will come together into a ball and should feel soft and supple; if it is sticky at all, add more flour, 1 tbsp at a time.
Divide dough into 18 portions. (For perfect portions, weight the entire ball of dough and divide by 18 to get the weight of one ball. Then pull off enough dough to make the dough equal that number.) Using a floured rolling pin, roll 1 portion at a time on a well-floured work surface into a flat round circle about 12 inches wide and just thin enough to see through. Lightly sprinkle with sea salt and press it in with your hands. Prick dough all over with a fork (this will prevent the dough from puffing up too much).
Gently transfer dough to baking sheet or pizza stone. Bake until matzo is light golden and crisp on each side and a bit darker at the edges, turning once with a wide spatula, 2 to 3 minutes total. Transfer matzo to a cooling rack and make remaining matzos the same way.

Rating :


Both sea salt and kosher salt consist of the compound sodium chloride. Minerals like calcium and magnesium are added to sea salt to give it a taste different than table and kosher salt. The crystals in sea salt are not as big as kosher sal


Change things up by adding fresh herbs such as thyme or seeds such as sesame to your matzos before baking.

nutrition facts
serving size: 1 matzo
number of servings: 18

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