Prep Time: 18 minutes
Cook Time: 2 minutes
Total Time: 20 minutes
- cold water from the faucet
- special flour called kemach shel matzah shamura
2. Make all utensils used kosher for Passover.
3. Use kemach shel matza shamura, which is flour that has been watched from the moment of harvest to the moment of packing to make sure it has not come into contact with any moisture.
4. Line the oven shelf with floor tiles. Leave some space between the tiles and the sides of the oven.
5. Set the oven on the highest possible temperature setting.
6. Put clean paper on the work surface.
7. Depending on how many matzot you want, measure 1 part water and 3 parts flour. The second the moisture hits the flour, the clock starts to tick. There must be no more than 18 minutes from the time the water is mixed with the flour until the time the matzo is put into the oven.
8. Quickly mix and knead into a firm ball of 1-2 inches.
9. Roll out dough as thin as possible.
10. Poke holes in the dough.
11. Check to make sure no more than 18 minutes passed since the flour and water were mixed. Put matzo onto the tiles in the hot oven.
12. Bake on tiles for 2-3 minutes until done.
13. Remove from oven and cool.
14. Put clean paper on the work surface, and repeat steps 7-14.
1. A three-person team should work together to make the matzo. One person should mix and knead, another person should roll out the dough, and the last person should put the matzo into the oven.
2. To be sure the matzo is kosher for Passover, no more than 18 minutes can pass from the time the flour and water are mixed until the time the matzo dough is put into the oven.