The BEST Matzah Recipe??? (Whole Wheat Flat Bread)

Best Matzah Recipe

There are some people who don’t enjoy eating store-bought “cardboard matzah” for a WHOLE WEEK!  One time a girl asked (at the end of the week) if I had survived the matzah!  Survived?!?!  Are you serious?

For us, the week of Unleavened Bread is a treat!  We make yummy foods and eat special treats!  Yes, we want to remember the pain and grief endured by the children of Israel in slavery … but we should also celebrate the victory and freedom they and we receive through our Savior.

We have made this matzah recipe for years and it is REALLY good.  It is simple to make and tasty to eat.  You can make it thick and soft or thin and crispy.  Eat it with hummus, charoset, peanut butter and jelly or honey, cheese spread, tuna or egg salad, dip it in soup or fry a slice with an egg!


Whole Wheat Matzah
Makes 2 or 3 cookie sheets (see below).

4 c. whole wheat flour
1 t. salt
1/3 c. olive oil or melted butter
3 T. honey
1 1/4 c. very hot water

Stir all of the ingredients together.  Knead briefly and form into a ball.  Split dough in half and roll onto well greased cookie sheets.  Bake at 350°F for 10-15 minutes or until done … the longer it cooks the crispier it will get.

For crispy AND soft matzah: Split dough with one “half” a little larger than the other (the picture is a slightly drastic).


Split the larger piece in half again and roll out the three lumps on cookie sheets. Slice the dough into pieces.


Bake at 350° F for 10-12 minutes for the thicker matzah and 12-18 minutes for the thin pans.


Variations: just about unlimited!  Try adding spices or herbs like onion powder, garlic powder, paparika, dill, oregano, basil … just see what you like.  If you are one of those people who like thick matzah, try adjusting your pan size or the recipe (5 cups of flour and 1 1/2 cups of water for example).  We have made this recipe for years and rarely is it made exactly the same way.  Just have a good attitude, use common sense and enjoy yourself!

Did it not turn out how you like it?

  • If the dough is too dry – add more hot water
  • If the dough is too sticky – add more flour
  • If it is hard to roll out – use a rolling pin and add less flour next time
  • If the matzah is too tough/chewy – add more oil, less flour or cook for a different time
  • If the matzah is too soft – cook a little longer
  • If the matzah is too hard – cook less
  • If the matzah is too thick – roll out thinner
  • If the matzah is too thin – roll out on a smaller pan
  • If the matzah is burnt –  throw out and start again 🙂

You can do so much with matzah (matzo or matza). How do you eat it? What is your favorite recipe?

16 thoughts on “The BEST Matzah Recipe??? (Whole Wheat Flat Bread)

  1. Hello Ruth,
    Thank you for the recipe. We never buy matzoh either. Our recipe is similar except we add a couple eggs and use whole wheat pastry flour.
    During Unleavened Bread we eat up the bread faster than we can bake it!
    Happy rest of the Feast to everyone.

  2. I have never tried adding eggs, thanks for the idea. Do they make the matzah thick? A extra happy feast back at you! ~Ruthie

  3. Hey Ruthie! 🙂

    Thanks for sharing this recipe. I made it this afternoon. It’s so quick and yummy (I couldn’t stop snacking on it! lol). And I definitely agree–Unleavened Bread week is a treat! My siblings wish we’d have homemade unleavened bread more throughout the year! 🙂

    Ahavah & Shalom,

    1. Funny you mention that! We often make matza for lunch throughout the year. Peanut butter and honey or jelly, hummus, tuna salad, egg salad or just about any other sandwich fillings are good with it:).

  4. Thank you so much, dear Ruth, for sharing with Roses of Inspiration. I have never made Matzah bread, but there is always a time for a first, right? 🙂 And reading your comment about having it for lunch inspired me to try my hand at it.

    Hugs and blessings!

    1. I would recommend making “open face” sandwiches with one piece of matzah instead of two like bread sandwiches…. way less mess :)!

  5. Is it bad to say some melted chocolate on top and sprinkled with nuts? Thank you for sharing your recipe with us on the Art of Home-Making Mondays 🙂

  6. Mmm… JES’ idea of melted chocolate sounds quite delicious! 🙂 Thank you so much, my dear, for sharing this recipe with Roses of Inspiration. It’s always a joy to have you join the party.

    Hugs and blessings!

  7. We have 2 favorites for what we call “flat bread”.

    Coriander Matzah
    4 C plain flour
    2 heaping T ground coriander seed
    1 t salt
    3/4 C olive oil
    3/4 C water

    Mix all dry ingredients, add oil and knead into flour. Gradually add water, kneading as you do until dough is no longer sticky. Flatten dough to about 1/2 inch onto greased cookie sheet. Bake at 355 for 15-20 minutes.

    Sweet Matzah
    1C plain flour
    3 T sugar
    1/3 t salt
    1/2 stick softened butter
    2 or 2 1/2 T milk

    Lightly oil cookie sheet, preheat oven to 375.
    Sift together all dry ingredients. Cut in butter. Add a little bit of milk at a time, and only enough to form into dough. Flatten dough to 1/2 inch onto cookie sheet. Bake for 15-20 mins. until light brown.


  8. Hi, Ruthie! Would you say this is similar to a wheat cracker? Or a cross between that and flat bread? -Mrs. Reed

    1. Hello Mrs. Reed,
      I’m sorry for the delay in getting back with you … it has been a very wonderful but busy weekend:)!

      I would not consider this recipe a cracker consistency, unless the matzah is rolled out very thinly and cooked long enough to be crunchy. We make it thick, medium and thin (like a chip).

      It is kind of hard to explain:). I’d love to hear what you consider it to be.

      Have a blessed week!

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