How to make matzah

 By Miriam Edelman

This is a fun activity to do with children. The photos are from last year’s Matzah Bakery Workshop organised for the Wimbledon Heder at Richmond Synagogue.


(Based on Renberg cookbook, with modifications from years of Heder children.) 

Preheat oven as hot as it will go (400o F).  Line baking trays with parchment paper.

Combine in large bowl, making a well in the centre:

  • 2 cups unbleached kosher for Passover flour (NOT self-raising!)
  • Pinch of salt if desired

Make ready in a measuring cup 1 cup liquid:

  • 2/3 c cold spring water
  • 1/3 c. olive oil (OR use more water)

Set timer for 15 minutes.  You have 18, but this will make sure there is no error.  Start the time just before you add the liquid to the flour.

Stir liquid into flour.

Turn out onto floured board to knead until smooth and elastic, adding more flour as necessary. You may wish to divided the dough into 3-4 parts for kneading, or after kneading and before rolling.

Roll as thin as possible and transfer to parchment-lined baking trays.

With a fork, perforate dough all over the surface.  Gently stretch the dough to enlarge the holes a little and ensure flatness.

Put in oven within the 15 minutes (really 18) deadline to prevent fermentation/rising.

Bake 15-20 minutes until lightly and thoroughly brown—if you take it out too soon it will taste like paste, and if you leave it too long it will burn, so pay attention.  Allow to cool.Matzah workshop IMG_0597 IMG_0596 IMG_0586


From, we learn that for really kosher matzah the flour must have been watched at least from the time of milling.  One can buy whole wheat and mill it oneself (in a kosher-for-Pesach mill, of course).  Also, the water has to be SPRING water, and must sit overnight (in a kosher-for-Pesach vessel) to make sure it is cool.  Bottled spring water or tap water won’t do.


2 thoughts on “How to make matzah

  1. Pingback: Passover blogging | Wimshul Cooks

  2. Pingback: My Mother’s Pesach | Wimshul Cooks

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