Homemade Matzo

Homemade Matzo
Photography by Ben Yuster / Recipe Development by Uri Scheft

This thin and crisp cracker-like, homemade recipe is based on a matzah recipe Israeli baker Uri Scheft learned from Mitchell Davis of the James Beard Foundation. They were cooking a dinner at the James Beard House, and Mitchell made the best matzah ball soup Uri had ever had— even better than his mom’s. Mitchell shared the base matzah recipe with Uri, and he’s worked it into this homemade version. Uri says he loves it because you can be very playful with the flavors. They used caraway seeds, but if you don’t like caraway, you can use dried cumin seeds, dried herbs, or whatever you like. It’s a flavorful take on what’s often a pedestrian part of Pesach meals. Looking for more Passover recipes? Find more in our March/April 2018 Issue

Homemade Matzo
Makes 12
  • 4 3⁄4 cups (594 grams) all-purpose flour
  • 1 tablespoon (9 grams) kosher salt
  • 1 1⁄2 teaspoons (3 grams) ground black pepper 4 large eggs (200 grams), beaten
  • 1⁄4 cup (85 grams) date honey
  • 1⁄4 cup (60 grams) room temperature water 1⁄2 onion (30 grams), grated and drained
  • 2 1⁄2 tablespoons (5 grams) chopped fresh thyme
  • 4 teaspoons (20 grams) olive oil
  • 2 teaspoons (6 grams) caraway seeds
  1. In a large bowl, stir together flour, salt, and pepper until combined. Make a well in center of flour mixture; add eggs, date honey, 1⁄4 cup (60 grams) water, onion, thyme, and oil, and stir with a fork until a sti dough forms. Knead by hand until mixture is smooth, about 1 minute. Cover with plastic wrap, and let rest for 30 minutes.
  2. Preheat oven to 400°F (200°C).
  3. Divide dough into 12 equal pieces (70 grams each), and shape each piece into a ball. On a lightly floured surface, roll each ball into a thin 8-inch circle. Use a pastry brush to gently brush any excess flour o dough. Sprinkle caraway onto each piece of dough. Using a fork, prick holes in dough.
  4. Bake 2 at a time on a baking sheet for 10 to 12 minutes. Let cool before serving.
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