Try my Matzo Crackers Recipe with 4 ingredients and 25 minutes of prep—enjoy crunchy, easy, and delicious matzah for Passover or anytime!
- ½ cup (4floz/115ml) water
- ⅓ cup (2½oz/71ml) olive oil
- ½ teaspoon salt
- 2 cups (10oz/284g) all-purpose flour
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Preheat the oven to 500°F (250°C). Line 2 baking sheets with parchment paper and set aside.
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In a large bowl, whisk the water, olive oil, and salt together.
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Add the flour and knead until the mixture forms a smooth dough.
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Divide the dough into 12 equal balls.
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On a floured surface, roll out two of the balls of dough as thinly as possible into a circle about 8 or 9 inches (20-23cm) and place on a prepared baking sheet.
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Bake the matzah crackers for 2-3 minutes, until puffed and golden, and then flip and bake the other side for another minute or two. Watch carefully so they don’t burn. While one pan of matzah crackers is baking, you can roll out two more balls of dough and get your next pan ready for the oven.
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Let the baked matzah crackers cool on wire racks. Store matzah crackers in an airtight container for up to 1 week.
- Even though these are not kosher for Passover, you can enjoy them like you would any other cracker!
- The dough is very easy to roll out—be sure you roll them as thin as possible for the best-finished texture.
- You can sprinkle a bit of flakey sea salt on your matzah crackers before baking if you wish.
- If you prefer a whole wheat matzah cracker, replace half of the all-purpose flour with whole wheat flour.
- Add a 1/2 teaspoon of crushed, dried herbs, like thyme, oregano, or rosemary, with the flour for a little extra flavor!