INGREDIENTS:

• 4 cups all purpose flour

• 1 teaspoon kosher salt½ teaspoon granulated sugar

• 1 ¼ cups lukewarm water

DIRECTIONS

To make Kosher matzo, the matzo sheets must be in the oven baking within 18 minutes after the flour and water are combined to form the dough. To do so, work quickly when making the dough and shaping the matzos.

Makes: 5 matzo sheets

Total Time: 30 minutes

1. Preheat the oven to 500 degrees and if possible, use the convection setting of your oven.

2. Make the dough: Place the flour into a large mixing bowl. Add the salt and sugar and mix well. With the back of a spoon, make a large well in the center of the flour and pour the water into the well. Using a fork or your fingers mix the flour and water until combined into a dough. Knead the dough for about 1 minute until it is smooth with some shaggy ends. Let the dough rest uncovered for 2 minutes. 

3. Shape the dough: Divide the dough into 5 equal pieces and roll each piece into a ball. Starting with one piece of dough, place it onto a large piece of parchment paper. Roll out the dough into a very thin circle that is 1 millimeter thick. Transfer the rolled out dough to a parchment lined baking tray and repeat the rolling and shaping of the remaining dough balls. Once all the rolled out matzos are on the baking sheet, use a fork to poke each matzo sheet to create several vertically oriented indentations.

4. Transfer into the oven and bake for about 12 minutes or until golden brown. 

5. Let the matzos cool for about 5 minutes, transfer to a serving plate and serve at room temperature. 
   

   Cook’s Note: 

   To ensure the matzo is kosher do not open the oven during the baking process to check on the matzos. Make sure you only open the oven once the matzo is baked and ready to be transferred out of the oven.

   Store the matzo in an airtight container at room temperature for up to 7 days.

   Courtesy of Jewish Food Society

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