Sea salt crispy flatbread aka package-free matzo

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It’s that time of year again when unleavened bread is in high demand and the end caps at your local grocery store have an array of questionably stale kosher foods. Including cardboard bound, uniform matzo (or matzah) squares I’m sure you too have a fond nostalgia for. Well lucky for us, it’s completely kosher (by my book) to make your very own package-free, homemade matzo also known as sea salt crispy flatbread from scratch! You only need 4 simple ingredients, which you probably already have on hand to make your own delightfully delicious addition to the seder table. Or any table–these crispy bakes are snappy any time of year (when is a giant cracker not good?)

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Matzo doesn’t have to be pre-packaged–it can be lovely, irregularly shaped and hot out of the oven with just the right amount of salt. I’m using spelt for this recipe to add a subtle depth of flavor but you can substitute out for regular flour–let’s use what’s on hand. Homemade matzo is so good, its become my yearly tradition. Here’s to new, package-free practices. If you’re looking for a quick recipe to dazzle your seder guests or host, this is the one.

Mazel tov on your new found favorite Passover recipe. Enjoy!

matzo dough with flour
matzo dough
cut matzo dough pieces
rolled out matzo dough
rolled matzo dough
baked matzo bread
baked matzo bread
baked matzo bread
baked matzo bread

Sea salt crispy flatbread aka package-free matzo   by

Easy and delicious homemade, package-free matzo (aka crispy sea salt flatbread) using just 4 ingredients you probably have on hand. So good you might just eat it year-round!

makes: 16 pieces | prep time: 20 min | cook time: 28 min | total time: 48 min

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package free matzo

Ingredients

  • 1 cup all purpose flour
  • 1 cup spelt flour (sub all purpose flour if needed)
  • 1/3 cup olive oil
  • 1 tsp kosher salt
  • 1 cup water (if using only all purpose flour, use 1/2 - 3/4 cup water, adding slowly)

To-Do's

  1. Preheat oven to 450°. In a food processor combine flour, olive oil, salt. Add water in slowly and mix until a dough ball has formed.
  2. On a well floured surface take your dough ball (reshape into a ball if needed) and cut into 4 equal pieces. Reshape each of those pieces into balls and cut in half until you have 16 individual dough balls.
  3. Roll out your dough balls into very thin rectangle-like shapes, approx ⅛” – ¼” thick, if possible. Avoid any holes in dough. Keep your rolling pin (or glass) well floured to keep from sticking.
  4. On an ungreased baking sheet lay out 4 – 5 flat dough pieces, try to keep pieces from overlapping. Once the oven has preheated, bake your first batch for 4 minutes on the first side. After 4 minutes, remove from oven and flip pieces and bake for an additional 3 minutes or until the edges have just started to brown. Thinner pieces will bake faster so keep an eye on the oven.
  5. Remove from oven and let matzo cool. Repeat with all dough pieces. Store in an airtight container, these keep for about 4 – 5 days. Though more likely it will be gone in a few hours! Enjoy.
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