Matzah / Unleavened Bread Ashkenazic Recipe 

My Matzah edited


  • 3 Cups All Purpose Flour Wheat Flour (My all purpose flour does not have any leavening agents… might want to check if you are planning to use it).
  • 3 TBSP olive oil
  • 2.5 TBSP Honey
  • 2 Eggs
  • 1/2 Cup Warm Water
  • 1.5 tsp Salt


Preheat oven to 450

Combine the dry ingredients in a medium bowl.  Add eggs, oil, honey and water to the flour mixture and knead until smooth.


Matzah balls edited 2



Divide and, with hands greased with olive oil, form into golf-ball sized sections.





Matzah rolled out edited



On a floured surface, roll each ball into flat, round circles.  We roll the Matzah balls out flat with a glass … if you have never done this, try it!  You will understand how much easier it is when working with smaller dough pieces than using a rolling pin!   LOL!




Matzah Pricking edited


If you would like the dough to be crispier, (more like crackers) prick holes in the surface with a fork; if you want a thicker flat bread (which is great for sandwiches) do not prick the dough.  Since this is for the Pesach meal, we wanted  ours to be pricked for this batch.



Matzah Hot out of the Oven edited


Place on a pan or stone in the oven and bake for 10 minutes.  Keep checking and flipping them every three or so minutes.






UPDATE 3.27.13 Added 6 cloves of minced garlic and 1/2 small onion chopped fine to the recipe using whole wheat flour.  Added about 3 tablespoons more olive oil and WOW, it is fabulous!  We will be making this regularly!

Until next time…. Shalom!!!!  Chag Sameach!