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Matzoh Recipe

Two easy matzoh recipes to make unleavened bread to celebrate Passover or Easter.

Matzoh could also be spelled in various ways: matzo recipe, matzah recipe, matza recipe, or motza recipe

Matzoh is the traditional unleavened bread that is eaten during Passover. It is made of flour and water.

It is a tradition which dates back to when the Hebrew slaves were finally free to leave Egypt. The Hebrew women did not have time to let their bread dough rise and so it turned out flat.

You can buy commercially made matzoh at your supermarket or make your own unleavened bread using one of the recipes which follow.

Dough in hands

Olive Oil Matzoh Recipe

Time: 30 minutes

Servings: 12 breads

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • Sea salt (optional)


  1. Pre-heat oven to 500 degrees Farenheit or 260* Celsius.
  2. Place the flour, salt and olive oil in food processor. Add 1/2 cup water, once the machine is running. Continue to mix by machine until dough forms a firm ball, rides around on blade and is not at all sticky. (Alternatively, you can whisk together the water and oil and add this to machine all at once.)
  3. Cut the dough into 12 small balls. First cut the large ball in half, then half again, then into thirds. Flatten each ball into a 3-4 inch patty.
  4. Place the patties onto a well-floured surface and then use a rolling pin to roll each patty into a 6-8-inch circular shape. The shapes can be irregular, but dough should be so thin that is should be almost transparent.
  5. Place the dough onto ungreased cookie sheets, sprinkle with sea salt if you choose, and bake for about 2 to 3 minutes. Watch the breads closely as they burn very quickly. Once the breads begin to puff up and brown, turn them over and cook for about another minute on second side.
  6. Repeat with all the dough and let the baked bread cool completely.

Easter Matzoh Recipe - Unleavened Bread*

  • 5 cups flour

  • 1 2/3 sticks butter
  • 1 pint whipping cream


Mix together flour, butter and cream.

  1. Knead until mixed.
  2. Press onto cookie sheet.
  3. Bake at 450 degrees F (or 230 degrees C) for 15 minutes or until lightly golden.

Unleaven bread originated as a result of God taking the children of Israel out of Egypt. They were in such a hurry to leave that they did not take the time to let their bread rise, thus the term 'unleaven' (or not lightened) bread. When the order was given to leave they quickly packed their unbaked, unrised bread dough into their back packs and started across the desert. The desert heat baked the bread into flat matzah. Actually any kosher bread recipe can be used as long as you DO NOT ALLOW it to rise. You can buy unleaven bread in many stores today, it is called matzah, matso, matzos or (pl) matzoth.

*Notes from the author: This matzoh recipe was written and distributed by: Apple Sauce Kids on the Internet at http://applesaucekids.com. or we can be e-mailed at aplsauce@applesaucekids.com Please feel free to use this lesson: copy, teach, translate into other languages, place on the Internet and electronic Bulletin Boards, and distribute for non profit personal ministry reasons, as often as you wish. Please leave these "Notes from the author" with the lesson. ©2002 Apple Sauce Kids. All rights reserved.

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