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 Make your own Matzah?? You can do that? You can! 

 Matzah – we probably eat it every year for Passover. 

Crunchy like a cracker, eaten a bit like bread. In my house we like to eat it for breakfast and we are split on toppings, butter versus cream cheese. Matzah pizza? Why not? Matzah tiramisu (I saw a recipe for it this year!)? Sounds delicious. 

How do you like your matzah? Do you do anything special with it? 

This year our J-Family Ambassador Tracy decided to make some. Below is her recipe and instructions. If you try it, let us know at FamilyAmbassadors@theJ.org, we would love to see your effort. (We will link a gluten free recipe at the bottom!)

To be Kosher for Passover it needs to be done from start to finish in 18 minutes, can YOU beat the clock? If you can't, no worries - just enjoy the process ;).

Here is what you need:

First:

• Set oven to 475
• Set timer for 18 minutes

Ingredients:

• 1 cup flour (Kosher for Passover needed if you want it … Kosher for Passover)
• 1/3 cup water at room temp
• 1 tablespoon olive oil
• A pinch of salt (You can get creative here: Onion salt, herbs …) 

Directions:

1. In a medium sized bowl, add flour and then add the water 1 teaspoon at a time mixing it with a fork until it reaches smooth dough consistency. 
2. Make the dough into a ball and, using a rolling pin, roll it out till it is very thin, cracker thin. 
3. Cut out into shapes and then use a meat tenderizer, a fork, or something else with semi-sharp ends, to make the divots in the matzah. 
4. Brush on olive oil and sprinkle seasoning on top. 
5. Bake for two minutes on each side flipping till its golden brown or to your liking.

(Gluten Free Recipe: https://jamiegeller.com/recipes/gluten-free-potato-matzo/)