Matzo (Hebrew/Yiddish: מצה) is an unleavened bread, central to the Jewish celebration of Passover.
To comply with Jewish dietary laws, matzo prepared for Passover must comply with the following rules:
- It must be prepared by observant Jews
- It must be prepared with wheat flour and water only
- It must be prepared using dishes and surfaces completely free of chametz (leavened bread made from wheat, barley, rye, oats, or spelt)
- It must be prepared from shmura flour, which has been protected from moisture
- The entire baking process must take no more than 18 minutes from start to finish
- After baking, a portion of matzo must be separated, and, following a brief prayer, burnt completely
Temperatures of 300°C (600°F) or more are ideal, but that requires a baker's oven. On a home oven, set to "maximum broil."
Use any amount of flour and cold water in a ratio of 3 to 1; 600g of flour is sufficient for 8 large pieces of matzo. Slowly add water to a bowl of flour, stirring constantly, until dough becomes solid. Knead quickly and firmly until smooth.
Divide dough and roll each piece until very thin. Using a fork or a pizza-dough docker, poke holes through the dough on both sides. The holes should go completely through the bread.
Bake 2-4 minutes on a baking sheet.