Olive oil is the perfect cooking oil for all your Passover cooking. All extra virgin olive oils are Kosher for Passover, as long as it bears the appropriate symbol. For an extra treat, try this recipe for homemade matzo.
Matzo, also spelled matza, matzah, or matzoh is very quick to make. In fact, it must be made within 18 minutes or else it is considered chametz (leavened). This recipe yields 12 small pieces. If you work fast, or have an extra pair of hands to help you roll out the dough, you can double this recipe.
When baking, we recommend preheating your cooking surface. We experimented with a pizza stone which needs longer cooking times and yielded a thicker and less crispy matzo. The cast iron pan resulted in faster cooking times and a nice crispy result but had a small surface area. A standard baking sheet or cookie sheet worked best.
- 2 cups all-purpose flour
- ½ teaspoon salt
- ⅓ cup extra-virgin olive oil
- ½ cup of water
- large baking sheet
- food processor
- rolling pin
- Place baking sheet or cast iron pan in oven and pre-heat oven to 500º
- Mix together the flour and salt. Whisk together the olive oil and water and add to the flour mixture. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky.
If you do not have a food processor, you can mix the ingredients by hand and knead on a floured surface.
- Cut the dough into 12 balls. Roll each into a 6-8 inch circle. Or you can flatten with your hands for a more rustic approach.
- With a fork, pierce the dough (this prevents it from puffing up too much while cooking)
- Bake for 2 or 3 minutes until they begin to puff up and brown. Flip and cook for 1 or 2 minutes on the other side.
- Do not try to bake too many pieces at once. You will need to watch the matzo closely to prevent burning!