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  • Level: Easy
  • Total: 40 min (plus cooling)
  • Active: 40 min
  • Yield: 6 large sheets of matzo
Matzo is a must-have on the Seder table. It represents the unleavened bread that Hebrew slaves ate while fleeing Egypt; they didn’t have time to let their bread rise. Making matzo is surprisingly simple. You only need four ingredients!



  1. Place an inverted rimmed baking sheet on the middle oven rack; preheat to 500˚ F. Combine the flour, salt, water and olive oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, then increase the speed to medium high and mix until a dough forms that doesn’t stick to the sides of the bowl. Turn out onto a lightly floured surface and knead until smooth, about 3 or 4 times.
  2. Divide the dough into 6 pieces and roll into balls. On a lightly floured surface, roll out each ball until thin enough to see your hand through the dough, about an 8-inch round. Brush off the excess flour using a pastry brush and prick all over with a fork. Set aside.
  3. Quickly place 1 or 2 pieces of dough on the hot baking sheet and bake until small bubbles form and turn dark brown and the matzo is crisp, 1 to 3 minutes; transfer to a rack to cool completely. Return the baking sheet to the oven and allow the temperature to return to 500˚ F, then repeat to bake the remaining matzo in batches. Break into pieces.