Matzo Matzoh

This year for Passover, try making your own matzo instead of buying it in a box—this recipe from The Mile End Cookbook (Clarkson Potter, 2012) couldn’t be simpler, and matzo is the star of the Passover story! Make a large batch so you can use homemade matzo instead of crackers all the time for snacks and hors d’oeuvres. How many pieces of matzo you get from this recipe will depend on how practiced you are at rolling and trimming the dough.

Matzo Recipe from The Mile End Cookbook
Makes about 8 large sheets

4¼ cups sifted all-purpose flour, plus more as needed
1 teaspoon Diamond Crystal kosher salt, plus more to top the matzo (optional)
2 tablespoons canola oil
¾ cup plus 1 tablespoon warm water

Preheat the oven to 500°F and place a pizza stone (ideally) or a 10-by-15-inch baking sheet on the bottom rack.

In a large bowl, mix together all the ingredients until they come together to form a dough. If the dough is sticky, add a bit more flour.

Divide the dough into 8 pieces. Flatten a piece slightly and pass it repeatedly through a pasta maker, reducing the thickness each time until you reach the minimum setting. (Or you can simply roll the dough as thinly as possible with a rolling pin.) Repeat with the remaining dough pieces.

Trim the flattened dough pieces so that they will fit snugly onto the pizza stone or baking sheet. Use a fork to prick holes in the surface of the dough. For salted matzo, brush or spray the dough surface lightly with water and sprinkle with salt.

Carefully slide the pieces of dough onto the pizza stone or baking sheet. Bake until the surface of the matzo is golden brown and bubbly, 30 seconds or so. Using tongs, carefully flip the matzo pieces and continue to bake until the other side is browned and lightly blistered. (Keep careful, constant watch to keep the matzo from burning; the exact cooking time will vary from oven to oven, and will get a little longer with each subsequent batch.)