Matzo
Ingredients
Directions
Prepare the dough
Slowly add water to the flour, stirring constantly, until dough becomes solid.
Knead quickly and firmly until smooth.
Divide dough.
Shape and dock
Roll each piece until very thin.
Transfer to baking sheets.
Using a fork or a pizza-dough docker, poke holes through the dough on both sides.
Bake
Heat oven to 300 °C (600 °F) or as high as possible.
Bake for 2–4 minutes or until crisp.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the dough and becomes the crisp body of the matzo when baked.
- Cold water
- Hydrates the flour so the starches and proteins bind into a workable, firm dough.
The step that matters
Rolling each piece until very thin. Thin dough dries and crisps quickly in a very hot oven, while thicker dough stays chewy. Holes poked through the dough keep it from puffing and help it bake evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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