After almost 20 years of being married to Kenny, I've eaten matzo every year without much questioning it. It was something you bought in a box at the market, from a tall pile in the supermarket aisle during the high holidays. Over time, I even learned to enjoy eating it like crackers, when the leftover box remained in the pantry past the holiday. One year, I tried a gluten-free version and found it quite enjoyable.
Even though I’ve cooked many Jewish dishes inspired by our family gatherings, my interest deepened as I prepared to convert to Judaism.
I began to wonder how matzo, which I had never questioned, was made.
My First Experience with Matzo
I looked at the sheet of matzo, which resembled a sheet of plywood. It was big, the size of my head, and brittle. As everyone at the Passover table bit into it, I also brought matzo to my mouth for the very first time.
Crunch. Crumbs EVERYWHERE.
Cracker-like, yet quite chalky. “What do you think?” asked Kenny. I shrugged my shoulders; I was just glad there were briskets and other delicious holiday foods for the Passover meal.
Matzo or Matzah?
As I researched recipes and cookbooks, I realized that Jewish foods are broadly categorized under Ashkenazi and Sephardic traditions. Given this, I wasn’t surprised to learn that traditional matzo preparation varies.
Matzo or Matzah? Both are correct spelling. The original Hebrew word is מַצָּה, pronounced as “matzoh” among Ashkenazi Jews and “matzah” by Sephardic Jews. Since our family is Ashkenazi Jews from Russia and Poland, I’ll use the term matzo for the rest of this recipe.
Origin Story of Matzo
Matzo, known by Jews worldwide as "the bread of affliction," is a cracker-like food made of flour and water, eaten to remember the Hebrew slaves' exodus from Egypt. This simple crisp replaces bread for the eight days of Passover, symbolizing the haste with which the Israelites left Egypt, not having time for their bread to rise.
How It Changed Over Time: Soft to Hard Matzo
If baking is common in the European world, was it true for Sephardic Jews? Did Jews have ovens when they fled Egypt? Wouldn’t something like flatbread be easier if you are in a hurry? Asking these questions, I found out there's a Sephardic way of cooking matzo.
Sephardim have been eating soft, "authentic" matzo for thousands of years during Passover. Over centuries, this evolved into the hard, cracker-like version we are familiar today.
In Ethiopia, matzo is still made by hand as during the first Passover. The process takes under 18 minutes, resulting in a pita-sized flatbread with a nutty, earthy flavor, best eaten within a day or two.
This traditional method reflects ancient practices. By the 17th century, matzo was about finger-thick but not lasting more than a few days. Concerns about it being fully cooked led to thinner, more cracker-like matzo. In the 18th century, demand for shelf-stable matzo led to thinner, crunchier versions lasting weeks instead of a few days. By the century's end, hard matzo was the norm.
Factory-made matzo production in the United States was largely pioneered by Manischewitz, founded by Rabbi Dov Behr Manischewitz. In 1888, he established a bakery in Cincinnati, Ohio, introducing industrialization for mass production. Today, matzo production is modernized, allowing it to be made months in advance and still considered "fresh."
How does your family make matzo?
Do you have a secret recipe for matzo or interesting way to eat them? Share with us!
Next week
We will delve into challah and some variations. Guava for our Miami root, and chestnut and jujubes for Korean!
Recipe
To test out both the cracker-like and soft versions, I prepared the ingredients the same way but cooked them both on a cast-iron pan (soft) and in the oven (hard).
I personally loved the soft version, especially immediately after it was cooked. As for the hard ones, I wasn't sure at first because I loved the soft one so much, but I found myself munching on them as a snack the following days. So, I think both are good and it depends on your preference.
Ingredients
Dough (no oil)
2 cups all-purpose flour
½ teaspoon kosher salt
2/3 cup and a few tablespoons of water
2 tbsp mild oil (optional)
For Baking in Pan
1 tbsp oil
Toppings to sprinkle before baking (optional)
Plain
Sprinkle with sea salt
Sprinkle with everything bagel seasoning
Sprinkle with sesame seeds
Sprinkle with garlic powder
Tips
Roll the dough so thin you can see through it.
Kosher friendly with 18minutes in mind? Mix the dough with a food processor to make it kosher for Passover, following the 18-minute rule. I tried to do it by hand, but it was very stressful to get to the first “kosher” matzo.
Steps for Oven and Stove Top with Cast Iron only differ when you are cooking.
Steps (Oven-Cracker like texture)
Preheat the Oven: Heat oven to 500 degrees.
Mix the Dough:
With Food Processor: Put dough ingredients in a food processor. Once the machine is on, add 2/3 cup water to start. Continue to run the machine until the dough forms a firm ball. Add additional water if the dough seems dry.
Without Food Processor: In a large bowl, mix together dough ingredients using 2/3 cup water to start. Add additional water if the dough seems dry.
Roll the Dough:
Cut the dough into 12 small balls and flatten each into a 3- to 4-inch patty.
On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but the dough should be so thin you can almost see through it.
Sprinkle with the toppings. Go over with the rolling pin to gently so the toppings remain on top (optional).
Bake the Matzo Sheets:
Place a couple of pieces of dough onto a pizza stone, pizza tray, or ungreased cookie sheets.
Bake for about 2 to 3 minutes, keeping a very close eye on the bread as it can burn very quickly.
Once they begin to puff up and brown, flip and cook for another minute or so on the second side.
Repeat with all the dough and let cool completely.
Cool the Matzo
Using tongs, carefully flip the homemade matzo pieces and continue to bake until the other side is golden brown and slightly blistered, 15 to 30 seconds. Do not let the matzo turn completely brown as it will taste burnt.
Steps (Stove Top with Cast Iron-soft texture)
Preheat the Cast Iron: Heat a cast iron skillet over medium-high heat.
Mix the Dough:
With Food Processor: Put dough ingredients in a food processor. Once the machine is on, add 2/3 cup water to start. Continue to run the machine until the dough forms a firm ball. Add additional water if the dough seems dry.
Without Food Processor: In a large bowl, mix together dough ingredients using 2/3 cup water to start. Add additional water if the dough seems dry.
Roll the Dough:
Cut the dough into 12 small balls and flatten each into a 3- to 4-inch patty.
On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but the dough should be so thin you can almost see through it.
Sprinkle with the toppings. Go over with the rolling pin to gently so the toppings remain on top (optional).
Cook the Matzo Sheets:
Drizzle a little bit oil.
Lay a rolled-out matzo on the skillet and cook for 30 seconds, until bubbles start to form.
Using a spatula, flip the matzo over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside.
Flip again and cook another 1-2 minutes to toast the other side.
Cool the Matzo
Using tongs, carefully flip the homemade matzo pieces.
Keep baked matzo covered with a clean towel while you work on the rest.