Whether you just like crackers, or need to make matzo in a hurry, this unleavened bread recipe is a great and quick option. Unleavened bread is simple to make, and it only takes a little bit of planning to keep within the “time limit” – if you decide to do it with that limitation.
Unleavened bread recipe for your passover seder
Mazto crackers and unleavened bread are easy to make at home. They can be prepared in just a few minutes — 18 minutes to be exact. Homemade unleavened bread tastes a thousand times better than commercial matzo, too. It has a fresh baked, savory taste and a crisp, flakey texture unlike the cardboard quality of store bought matzo. Try my unleavened bread recipe and you won’t need to hunt all over town or mail order from Israel to get company-quality matzo for your Passover seder.
When you make your own unleavened bread you control the ingredients, you save money, and you guarantee freshness. If you need gluten free crackers, try this recipe instead. For Kosher for Passover Matzo you’ll need to use Kosher flour. You will want to set a kitchen time when you add water to your recipe, for 18 minutes, and be finished cooking the Matzo in that time. Its a challenge — it took me 19 minutes when working alone. Add a helper and you might make it.
But if you just want Matzo, without the Kosher for Passover, just follow my unleavened bread recipe and skip the timer and kosher flour.
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Unleavened Bread Recipe for Matzo Crackers That Will Impress Your Guests
Description
A simple and basic unleavened bread recipe.
Ingredients
- 3 cups of all purpose, flour or bread machine flour
- 1/2 teaspoon celtic sea salt
- 3 tablespoons virgin olive oil
- 1 cup of water
Instructions
- Preheat your oven to 5ooF. Have 3 baking sheets ready.
- Mix flour, salt, and oil. Add water and start your timer (optional).
- Make a thick dough. Knead briefly until dough is smooth and elastic. If you want them Kosher for Passover, you’ll want to keep going here, but if not, you can let the dough rest for 15 minutes before proceeding. This makes it easier to roll thinly.
- Divide into 16 balls, about the size of a walnut. Roll into thin 7 inch circles. They should be paper thin and you will see the color of the counter top peaking through the opaque dough, when they are thin enough.
- Place on ungreased baking sheet. Poke thoroughly with a fork, or rotary tool made for the purpose. Bake in 500F oven for 3 minutes. Flip and bake on the other side for about 2 minutes. Watch them carefully as they burn easily. You want the surface to blister, with speckles of brown on the blisters.
- Remove from heat and cool individually on a cooling rack. As you take each baking sheet out of the oven, put a fresh baking sheet in.
- Alternatively, if you prefer a rectangular shape to your Matzos you can use a noodle roller to get the dough thin. Then prick with a fork and bake as above.
Matzo Recipe or Matzah
Preheat your oven to 5ooF. Have 3 baking sheets ready.
3 cups of all purpose, flour or bread machine flour
1/2 tsp. celtic sea salt
3 tbsp. virgin olive oil
1 cup of water
Mix flour, salt, and oil. Add water and start your timer (optional). Make a thick dough. Knead briefly until dough is smooth and elastic. If you want them Kosher for Passover, you’ll want to keep going here, but if not, you can let the dough rest for 15 minutes before proceeding. This makes it easier to roll thinly. Divide into 16 balls, about the size of a walnut. Roll into thin 7 inch circles. They should be paper thin and you will see the colour of the counter top peaking through the opaque dough, when they are thin enough. Place on ungreased baking sheet. Poke thoroughly with a fork, or rotary tool made for the purpose. Bake in 500F oven for 3 minutes. Flip and bake on the other side for about 2 minutes. Watch them carefully as they burn easily. You want the surface to blister, with speckles of brown on the blisters. Remove from heat and cool individually on a cooling rack. As you take each baking sheet out of the oven, put a fresh baking sheet in.
Alternatively, if you prefer a rectangular shape to your Matzos you can use a noodle roller to get the dough thin. Then prick with a fork and bake as above.
(These also make wonderful communion crackers, and if your church has been using rancid saltines for communion, offer to bake Matzos for them instead. You’ll get the GMOs out of the communion service, too. And when you “eat this in remembrance”, it won’t leave a bad taste lingering in your mouth.)
If you are going to be making a lot of Matzo consider investing in a dough perforator and a pasta machine, two tools to make the job easier, and faster.
Unleavened Bread Recipe for Matzo Crackers That Will Impress Your Guests
Description
A multi-grain unleavened bread recipe for healther matzo. This recipe works well as a cracker for year round consumption.
Ingredients
- 2 cups all purpose flour
- 1 cup whole wheat flour (or rye flour)
- 1/2 cup flax seed, freshly ground
- 2 tablespoons poppy seed
- 1 tablespoon toasted sesame oil
- 2 tablespoon coconut oil
- 1/2 teaspoon Celtic sea salt
- 1 1/3 cup water
Instructions
- Mix flour, seeds, salt, and oil together well.
- Add water and mix until it forms a stiff ball.
- Knead until smooth and elastic. Allow to rest for 15 minutes.
- At this point I often put it in a Ziploc bag and let it rest until the next day, at room temperature. When you are ready to proceed, preheat oven to 500 F and gather 3 baking sheets.
- Divide dough into 16 balls, the size of a walnut. Roll each ball into a 7 inch circle that is as thin as possible. You should be able to see the counter top through the opaque surface of your rolled dough.
- Place on ungreased baking sheet. Thoroughly poke with a fork. (If you neglect this part, the crackers will rise like pitas, and will not get crispy).
- Bake for 3 minutes on the first side. Flip and bake for an additional 2 minutes. Watch carefully as they burn easily. If they aren’t crispy when you take them out of the oven, bake an additional 30 seconds.
- Repeat until all the crackers are baked. Cool on cooling rack.
- Serve cold.
Multigrain unleavened bread recipe
Once you’ve made matzos and seen for yourself how easy it is, you’ll be ready to tackle making delicious, seedy, crunchy, crackers for year round enjoyment, too. You can make a batch in less than 30 minutes from start to finish, if you are in a hurry. Or mix the dough and let it rest overnight. Then roll and bake them in the morning. That’s quicker than driving to the store — and you control the ingredients.
2 cups all purpose flour
1 cup whole wheat flour (or rye flour)
1/2 cup flax seed, freshly ground
2 tbsp poppy seed
1 tbsp toasted sesame oil
2 tbsp coconut oil
1/2 tsp Celtic sea salt
1 1/3 c. water
Mix flour, seeds, salt, and oil together well. Add water and mix until it forms a stiff ball. Knead until smooth and elastic. Allow to rest for 15 minutes. At this point I often put it in a Ziploc bag and let it rest until the next day, at room temperature. When you are ready to proceed, preheat oven to 500 F and gather 3 baking sheets. Divide dough into 16 balls, the size of a walnut. Roll each ball into a 7 inch circle that is as thin as possible. You should be able to see the counter top through the opaque surface of your rolled dough. Place on ungreased baking sheet. Thoroughly poke with a fork. (If you neglect this part, the crackers will rise like pitas, and will not get crispy). Bake for 3 minutes on the first side. Flip and bake for an additional 2 minutes. Watch carefully as they burn easily. If they aren’t crispy when you take them out of the oven, bake an additional 30 seconds. Repeat until all the crackers are baked. Cool on cooling rack. Serve cold.
You can experiment with this recipe by substituting ground nuts, or different flours.
Make them round or rectangular, depending on how you roll them. Serve them like crackers, with cheese, or soup. Or just eat them as a nutritious snack. These recipes make the equivalent of a 750 gram (1 1/2 lbs.) package of crackers — the jumbo box size, for the cost of flour and a bit of water. What’s not to love?
Now you’ve seen how easy it is to make wholesome, delicious matzo, crackers, and unleavened bread at home in your own homestead kitchen. I hope you’ll try these recipes and share them with your friends.
Check out my other Matzo recipe.
Back to you:
What is your favourite unleavened bread recipe? Leave a comment.
All Purpose Flour is processed and from what I have learned it IS modified and I wouldn’t want to use for my “Church”
I am wondering if it is OK to use Almond Flour and would that be OK?
Also I would need something to be able to bring it together- what would work?
What amounts if you do know?
Thank you so much for your site as I have gotten so many recipes and different kinds of recipes that I can use to try use for a Healthier Chemical Free life . I am hoping doing this will help me from my brittle bone disease pain and being in a wheelchair 24/7. Though my skin is starting to break down and that worries me.
Thank you for everything <3
That was super easy! Thank you! They came out PERFECT! Your instructions and tips gave me the confidence to achieve greatness in Matzah making!
The plain crackers: the picture says 12 rolls but the recipe below says 16. I guess I’ll just wing it since the objective is 7” circles that are paper thin. (Unless someone can answer in the next 30 mins. )
Thanks for the easy to follow recipe! I hope mine come out as wonderful!
Blessings,
Mimi
Great recipe and method for the matzo crackers! I can’t stand the store bought ones but these were fab. Thank you! I’ve made up a batch of dough but have 10 balls left. Can I freeze the balls for later use? Id imagine the crackers would go soggy once defrosted if I cooked and froze them.
You can freeze the dough.
Hi there, I had some provita the other day and wondered if one can make it on the same principal. Hi heat with brown breadflour unless you have an exhisting recipe
Thanks for the recipe, I am going to try it today.
Blessings
Looking for a recipe for a topping on unlearned bread with tomatoes cheese and other ingredients I can’t remember
I enjoyed making (and eating) this multigrain unleavened bread very much. I did put more salt in with a bit of flour for rolling out (I use a rather coarsely ground himilayan pink salt) and it helped rolling over it a time or two first) I used roasted sesame seed oil. It was SO good, and the wonderful lesson in eating it so touched with the love of making it.
I enjoy very much also, what you said about blogging. I’ve never heard it called a privilege before, but it is!
Thanks for taking the time to comment, Jodi.
Great recipes! Thanks for linking up with us at The Becoming Kitchen! Happy cooking…
An additional thing to think about. I used to make pita in the oven and for that purpose had a set of about 6 unglazed square tiles that I put side to side on my top rack, heated the oven and then used them as the ‘cookie sheet’ on which I baked the pita. This could work with your crackers too…Thanks.
That’s a great idea. Traditionally matzo was cooked on tiles on the bottom of the oven. So I’m sure that would work. In fact it probably makes a superior cracker.
I ‘m so excited about trying both these recipes and they look relatively easy to do!, which is always a bonus, less likely to get it all terribly wrong! Thank you so much for sharing these gorgeous recipes with us on Seasonal Celebration- I love your blog and am delighted you chose to link up with us- thank you! Rebecca @ Natural Mothers Network x
I have wanted to try making crackers for some time now, how fun to make your own Matzo crackers, thanks for sharing your recipe and how to, sounds like a fun baking project! 🙂
I want to jump up and try this! I was wondering how you would get a little salt on these?? Or would that just be wrong? I have never had matza (at least more that a bite anyhow).
Hi, Christy, the matzo recipe has salt in it, but you can add more by rolling the cracker onto salt (instead of flour) for the final rolling before you put it on the baking sheet.
Have you made matzo or crackers with gluten-free flours? In my business I’m always getting requests for GF options. Great blog!
I haven’t tried that yet, Karen. But since they don’t have to rise it shouldn’t be difficult. You would need a binder such as flax jelly. If you made gluten free pasta then the same flours would work in the crackers. The trick is to roll them very thin, like a tortilla, and then cook them till they crisp.
Thanks for leaving a comment.
Chris
That looks AMAZING! I’ve made crackers before, but they are time consuming (especially for how fast we eat them!) These look just as yummy, and would work like a cracker is served with cheese. Yumminess!
Thanks so much for linking up with Thrifty Thursday.
Thank you for hosting Thrifty Thursday, Anna. I love taking a half hour, with a cup of coffee, and finding out what your “friends” are thinking about so much that they are compelled to write. I marvel at the amazing privilege that blogging is. No one else in the history of the world has been so free to able to communicate what passions and inspires them, before. And never before has information been so available to all classes in almost every nation. With great privilege comes great responsibility. Amazing!
Happy Easter!
Chris