Unleavened Bread (Matzah)

Ingredients

• 345 g (2 cups + 2 tbsp)plain flour, plus a little extra for rolling
• 240 ml (1 cup)cold water
• 2.5 ml (½ tsp)salt

Instructions

1. 1

   Mix and knead

   Combine the flour and salt in a large bowl. Stir in the water until a dough forms, then knead for 5 minutes.

2. 2

   Heat the skillet

   Set a skillet over medium-low heat and allow it to preheat.

3. 3

   Shape the dough

   Divide the dough into seven pieces and shape them into balls. On a lightly floured surface, roll each one into an oval about 15–18 cm (6–7 inches) across.

4. 4

   Cook the matzah

   Cook each piece on the hot, dry skillet for 2 minutes per side. Serve straight away or keep covered.

What is matzah?

Matzah is an unleavened flatbread with an important place in Jewish tradition, particularly at Passover. Its simple dough contains no rising agent.

This version uses just flour, water and salt, then cooks on a dry skillet. The small portions roll out quickly and are handy to serve alongside a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 138 calories, 4g protein, 29g carbs, 1g fat.

Most of the carbohydrates come from the flour, which also provides much of the protein; the recipe contains very little fat because the flatbreads cook without oil. Serve a piece with a protein-rich food and vegetables to make a more balanced plate.

Choosing the ingredients

Flour: Plain flour gives the dough its structure and makes it easy to roll into thin ovals.

Water: Cold water brings the flour together without adding extra ingredients. Add it as directed, stirring until the dough forms.

Salt: A little salt seasons the otherwise mild flatbread; mix it evenly through the flour before adding water.

Kneading and shaping

Knead: Work the dough for the full 5 minutes so it becomes cohesive and easier to roll. If it feels sticky, dust the work surface lightly rather than adding a large amount of extra flour.

Roll: Make seven similarly sized balls, then roll each into an oval about 15–18 cm across. Aim for an even thickness so each piece cooks at a similar pace.

Cooking on a dry skillet

Heat: Preheat the skillet over medium-low heat before cooking. It should be hot enough to cook the dough, but not so hot that the surface scorches before the centre is done.

Doneness: Cook each side for 2 minutes. The flatbread should look dry and may develop light brown spots; adjust the heat if it colours too quickly.

Serving ideas

Serve the matzah warm or at room temperature with dips, soup or a savoury spread. Its mild flavour also works with sweet toppings.

For a Passover meal, serve it as part of the wider table. Follow the dietary and preparation requirements relevant to your household and tradition.

Timing and texture

The recipe makes seven pieces and takes about 20 minutes in total, so have the skillet ready before you begin rolling. Cook the ovals in batches if they do not fit comfortably in the pan.

Freshly cooked pieces are most pliable while warm. They become firmer as they cool, especially if left uncovered.

Recipe notes & tips

• Measure the flour carefully so the dough does not become unnecessarily dry.
• Keep the unused dough covered while rolling the pieces one at a time.
• Use only a light dusting of flour on the work surface to prevent sticking.
• Roll the ovals to an even thickness for more consistent cooking.
• Cook on a dry skillet; oil is not needed for this method.
• Keep cooked pieces covered until serving to limit drying.

Variations

• Herb seasoning: Mix finely chopped herbs into the flour and salt before adding water.
• Garlic flavour: Add a small amount of garlic powder to the dry ingredients.
• Seeded topping: Press a few sesame or poppy seeds into each oval before cooking.
• Sweet serving: Pair the cooked flatbread with honey or fruit preserves.
• Dipping bread: Serve alongside hummus or another savoury dip.

Common mistakes to avoid

• Adding too much flour: This can make the dough dry and difficult to roll; dust the surface sparingly.
• Uneven rolling: Thick and thin patches cook at different rates; roll each oval to an even thickness.
• Overheating the skillet: The outside may scorch before the bread cooks through; reduce the heat to medium-low.
• Crowding the pan: The pieces are harder to turn; cook them in batches that fit comfortably.
• Leaving dough uncovered: It can dry while you work; cover the remaining pieces between batches.

How to store

Let the matzah cool, then store it in an airtight container at room temperature for up to 2 days. Reheat briefly in a dry skillet, or serve at room temperature.

Frequently asked questions