Olive Oil Matzo Recipe (2024)

I baked at 450F. They took an extra couple of minutes, but no need to flip - they crisp and tan nicely. Slightly lower heat more manageable for us older bakers, who are not as quick or agile as we once were. But the key is: roll the dough so thin you can see thru it.

Sounds great for crackers, but careful about calling it matzah for your religious guests... Dough that sits for more than about 18 minutes before baking is considered bread (no good for Passover!)

So easy to make and so much fun to eat! I love them plain or lightly salted, but also like to drizzle them with a touch of olive oil and sprinkle them very lightly with various toppings: finely-chopped fresh rosemary & garlic powder, granulated onion, grated Parmesan cheese, etc., for parties. I haven't tried topping them with anything sweet, but just thought about a light dusting of cinnamon sugar...

Don’t worry, you didn’t do anything wrong. I say this as a Jew, matzah tastes like cardboard no matter how you put it/ how you make it.

I add fresh chopped rosemary.

Made these last year and halfway through baking, discovered by accident that sprinkling with sesame seeds for the final roll-out made the dough stay super thin on my board; they cooked to a crackle the first ones lacked, and were not only delicious, the sesame seeds baked to a translucent dot that was visually enchanting. Getting ready to make these again and thought worth sharing.

These did in a pinch for an impromptu (and very Not-K-for-P) Seder. Make sure you roll them SUPER thin (thinner than you think!) and bake them a little longer than the recipe calls for if your oven, like mine, runs cool.

If I’m being chased by Pharaoh’s army and don’t have time for bread to rise these are just the thing. Otherwise, not so much.

At our Seder, we had whole wheat and bran matzo, fortified with Metamucil. The brand name, of course, is "Let My People Go"!A little lighthearted humor to share with everyone for Passover :)

This was so fun to make! I roll out the dough balls one at a time between two sheets of parchment paper. Once you have reached your desired length, just lift up the top piece of parchment and place it dough side down on the baking sheet. Then just slowly peel the parchment away from the matzoh and prick with a fork. You can fit 2 matzoh to a baking sheet and bake three sheets at a time at 450 F. Watch them because they cook fast! Delicious! ( and not just for Passover‼️)

I have to say it’s a bit weird to make Matzah with ground Matzah.

Perfect recipe. Very easy to roll out thinly and it crisps up beautifully in the oven. We sprinkled Maldon salt on the matzo as we rolled it out, so it would be “embedded” in the dough and not fall off during the flipping. Worked great! Way more flavorful than the stuff from a box.

This is a fantastic recipe! I made it during Passover because the store was out of commercially manufactured matzoh. Because it is so simple and the dough is so forgiving, it was easy to go from adding liquid to finished cooking on 18 minutes. I was concerned my oven would have a problem with the high temp so I put a large baking stone on the grill and cooked them on that. It was fabulous. Just made another batch this morning but let the dough rest for 15 minutes to see how that changes them.

I made this for my family and it was a hit! I did not have a food processor, but I mazed and rolled it by hand and it was great! (I did end up adding about a tablespoon more water). This matzo is so good and the salt is a wonderful touch! It is great both plain and with other things on it! (Though I am not sure if it is religiously accurate to call it matzo if there are toppings)

best way to bake this recipe in my experience: 450° (farenheit) for 5 minutes. no need to flip them or anything, perfectly browned on both sides

These are so great! I did modify the recipe by adding a little bit of finely chopped rosemary and one garlic clove grated. I the finished the matzos by basting a little bit of olive oil over them after I turned them over. YUM!

Roll out the dough on a silpat. Don’t use any flour. Transfer silpat to a baking sheet. Bake. No muss, no fuss.

I make these as I do my sourdough parmesan crackers. Roll them between sheets of parchment into a super-thin rectangle, brush on olive oil, sprinkle with Maldon salt, use a ravioli cutter to cut them into 8 pieces, and bake on the bottom sheet of parchment paper at 450 for about 4 minutes. If I have two pans in the oven at once, it takes longer. Sesame seeds are nice, too.

I have made these several times, discovering the first time that sprinkling a big pinch of sesame seeds across the rounds during the last rolling not only “embedded” them as others have noted for Malden salt flakes, but permitted them to be rolled super super thin. And the toasted-sesame flavor is divine.

Great recipe, but definitely use the method in the video: put flour and salt into a food processor, emulsify water and oil separately, and then add to the dry ingredients while processing. I weighed out the ingredients, which made it even easier.Put the food processor bowl and blade on the scale and tare to zero. Add 240 g of flour and salt.Put a 2-cup measuring cup on the scale and tare to zero. Add 114 g of water and 43 g of oil. Emulsify with a small hand whisk.

I placed the dough between a folded piece of parchment. Thinned them with a rolling pin and finally pricked through the parchment with a fork I then placed them on a hot pizza stone in a gas BBQ turned up to max. These came out perfectly with very nice browning. Tasted great.

So easy, quick and delicious! I used organic ingredients and did the last batch with the oven on convection (just for the last minute after flipping) and it was a little crispier. Either way, fun and yummy!

Made these last year and halfway through baking, discovered by accident that sprinkling with sesame seeds for the final roll-out made the dough stay super thin on my board; they cooked to a crackle the first ones lacked, and were not only delicious, the sesame seeds baked to a translucent dot that was visually enchanting. Getting ready to make these again and thought worth sharing.

OMG, SO Good! I made, plain, sea salt, and sea salt/rosemary; the latter wins! I found that if I rolled the rosemary into the dough it worked better; wouldn't fall off as easily. Also, no need to flip.

Was driven to make these because of my strong dislike for boxed matzoh. They are easy and delicious! Will definitely make this again and can kick that box to the curb!! Thanks Mark, you’re my hero!

This is a fantastic recipe! I made it during Passover because the store was out of commercially manufactured matzoh. Because it is so simple and the dough is so forgiving, it was easy to go from adding liquid to finished cooking on 18 minutes. I was concerned my oven would have a problem with the high temp so I put a large baking stone on the grill and cooked them on that. It was fabulous. Just made another batch this morning but let the dough rest for 15 minutes to see how that changes them.

Watch the video! Whisk the water and oil together to emulsify, pour into top of processor bowl of flour while running. Salt them on one side before putting into oven. We used our pizza stone on convection at 475 and they came out great. We could not manage the 18 minute time and of course our flour was just from the grocery store, but substituted nicely for the matzoh that we are still waiting for which we ordered on March 25 (though we did find one box of 2019 Yehuda).

Last batch - cooked 7 min - puffed and more brittle

I also added an extra tablespoon or so of olive oil to get the right consistency. It rolled out easily, and I added Maldon salt flakes and pressed them into the dough. You do have to watch them carefully as they cook very quickly. I did not need to flip them. Flavor was good; better than the boxed version.