How to Make Homemade Matzoh in 18 Minutes
Fresh Baked Matzoh
An ancient bread for a modern world
Matzoh is one of the most ancient breads still eaten today. This crisp, unleavened flatbread has deep roots in both biblical tradition and daily Jewish life. As a Messianic believer and homesteader, I love making homemade matzoh not only during Passover, but anytime we want a quick, meaningful bread that reminds us of the Exodus story and our dependence on the Father.
If you’ve ever wondered how to make matzoh at home, the good news is—it’s incredibly simple. In fact, it’s one of the quickest breads you can make. The key is speed. From the moment water touches flour, you have just 18 minutes to get it mixed, rolled, and baked before fermentation begins. That’s what keeps it truly unleavened.
Because it contains only two ingredients—flour and water—this recipe is perfect for homesteaders, homeschool families, or anyone observing biblical feasts who wants to create something special from scratch. Plus, homemade matzoh tastes so much better than the store-bought version, and it’s a beautiful way to involve your children or grandchildren in preparing for the season.
Let’s walk through the process together.
Why Make Homemade Matzoh?
There’s something sacred about kneading dough with your own hands—especially when you know that bread has been prepared like this for thousands of years. Making matzoh at home connects us with Scripture, with our ancestors, and with one another
Here’s why we love homemade matzoh:
• It’s fast – Ready in 20 minutes or less
• It’s meaningful – Perfect for Passover and remembering the Exodus
• It’s economical – Just flour and water
• It’s flexible – Make it soft or crispy
• It’s fun – A great activity for kids
• It tastes so good – You can make it with or without salt (sometimes I add a bit of ground coriander)
A Few Helpful Tips
1. Use a hot oven – Preheat your oven to 475–500°F before you start.
2. Set a timer – Once you add water to flour, keep an eye on the 18-minute rule.
3. Work fast – Have your tools ready: bowl, rolling pin, fork or dough docker, baking sheet.
4. Keep it simple – No oil, no salt, no yeast. Just flour and water.
5. Don’t overthink it – Rustic is beautiful. Your matzoh doesn’t need to be perfectly shaped.
Homemade Matzoh Recipe
Makes: 6–8 small rounds or 4 large sheets
Prep + Bake Time: 18 minutes total
Ingredients
• 2 cups all-purpose flour (or whole wheat flour)
• ½ cup water (more or less as needed)
Optional tools:
• Rolling pin
• Dough docker or fork
• Pizza stone or baking sheet
Instructions
1. Preheat your oven to 475–500°F. Place a pizza stone or upside-down baking sheet inside to heat.
2. Mix the flour and water quickly in a large bowl. Start with ½ cup water and add more if needed. You’re aiming for a smooth, firm dough—not sticky.
3. Divide the dough into 4–8 equal pieces. Keep the ones you’re not using covered with a towel.
4. Roll out each piece as thin as possible on a lightly floured surface. The thinner it is, the crispier it will be.
5. Dock the surface using a fork to prevent bubbles. Prick all over.
6. Bake directly on the hot stone or pan for 2–3 minutes per side, flipping halfway through. It should be lightly golden and crisp around the edges.
7. Cool on a rack and enjoy immediately or store in an airtight container for up to 3 days.
Ways to Use Homemade Matzoh
• Serve it with charoset and bitter herbs for Passover
• Use it as a base for matzoh pizza
• Break it into pieces and serve with honey or fruit
• Crumble it for matzoh meal or stuffing
• Add it to your Shabbat table as a symbol of the bread of affliction
• Make Matzah Crack (Matzah Toffee Bark) - download the recipe below
Matzah Crack (Matzah Toffee Bark)
Final Thoughts
Homemade matzoh is one of the easiest—and most meaningful—recipes you can make. In less than 20 minutes, you’ll have a beautiful reminder of freedom, humility, and obedience. Whether you’re keeping Passover or just want a biblical recipe to share with your family, I encourage you to try this one out.
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Try the recipe and let me know how it goes! I’d love to hear what traditions you’re building in your kitchen.