How to make your own matzo

Dina Rudick/Globe Staff

While matzo — unleavened bread — traditionally represents the haste in which the Israelites left Egypt with no time to allow their bread to rise, Chabad takes it a step further. Eating this “food of faith” makes Jews conscious of the need to internalize their faith, and to incorporate it into their daily lives.

Making matzo kosher for Passover requires buying special flour that has been kept from contact with liquids. To keep it from rising, no longer than 18 minutes is allowed from mixing the flour and water to the removal of the matzo from the oven.

Ingredients (for 8 pieces)

1cup flour
cup spring water



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1. Move an oven rack near the top of oven. Insert a baking sheet and preheat to 475 degrees.

2. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes. Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball. Remove the dough, and knead rapidly and firmly until smooth, about 30 seconds to 1 minute.

3. Dust a work surface and a rolling pin with 1 teaspoon flour. Divide the dough into four pieces; cut each piece in half again to get 8 pieces. Quickly shape each piece into a ball. Gently roll each piece out into thin 8-inch rounds. Using a fork, pierce each about 25 times to prevent rising.

4. With at least 5 minutes left on the timer, remove the hot baking sheet from the oven and place the rounds onto the baking sheet. Place the sheet onto the rack near the top of the oven and bake for 2 minutes; turn over and bake an additional 2 minutes, until the matzo is lightly browned and crisp. Remove and cool.