Poppyseed Matzoh

Happy Saturday!!  Here on Mallorca, Spring seems to have arrived.  It’s warmer out, the tourists have exploded everywhere, and tonight we set the clocks ahead an hour, losing time and sleep.  I even saw my first Spanish Holy Week procession last night.  Pictures will certainly follow in another post, and  you can judge for yourself if the participants bring anything else to your mind.  In the meantime, I’m waiting for the gas man, again.  I don’t think he’s coming at this point, and I would like to go for a run.  Regardless, yesterday I found myself in a different dilemma.  I have a whole big batch of homemade roasted garlic hummus, and I had nothing suitable to put it on, which is where the matzoh comes in.

I love matzoh.  It’s my favorite.  One time, after Passover, I got five pounds on sale at Wegman’s for a dollar.  $1.00.  It’s possibly my favorite matzoh story, but, as much as I recounted it, wasn’t providing me with any matzoh here in Spain.  Seriously, does no one eat it here?  Where is it??  I’ve been craving matzoh pb&j {peanut butter and jelly}, and had to take matters into my own hands.  Like the bagels that I made, I don’t know that I would say it’s a perfect match for store-bought matzoh, but that’s not necessarily a bad thing.  It did remind me more of the matzoh that you could buy at Fairmount or St. Viateur’s Bagels in Montreal, especially once I added the poppyseed.  There was definitely more flavor than the boxed stuff.  It was really surprisingly easy to make, and didn’t take any time, since there’s no yeast to rise.

I found a great no-mixer recipe, and I really don’t think I would use a mixer for these, even if I had one available, since you just don’t need one.  I cut the batch in half, because I had no idea what to expect.  I think I would do a half batch again, since there’s a lot of running back and forth to the oven, and I don’t think I have the patience to do that for a full batch.  Maybe if I had a helper.

Poppyseed Matzoh:

{Note 1: This is the modified batch I made.  I already halved it, so you don’t have to halve it again.  Also, you can omit the poppyseeds, but I think they’re a worthwhile addition.}


  • 1 cup all-purpose flour, plus more for rolling out
  • 1 cup whole wheat flour
  • 1 tbsp olive oil
  • 1/2 cup warm water, plus more for sprinkling
  • 1/2 tsp sea salt, plus more for sprinkling {it’s supposed to be Kosher salt, but I didn’t have any.}
  • poppyseed for sprinkling {or sesame seeds, or whatever topping you want}
  • parchment paper, for your cookie sheet


  1. Preheat your oven to 500°F {260°C}, with your parchment-lined cookie sheet inside.  {I only have one cookie sheet here, so that’s what I used.  I would start out using one sheet at a time.}
  2. Combine all of your ingredients except the poppyseed, and mix together.  Add more flour or water as needed to get a proper dough.
  3. Divide your dough into three, and roll out each ball, one at a time, on a well-floured surface.  Don’t forget to coat your rolling pin {in my case, a Saran-wrapped bottle of wine}, and your hands so nothing sticks.
  4. Roll each ball as thin as possible.
  5. Take your cookie sheet out of the oven, and transfer your rolled out sheet of matzoh to your parchment-covered cookie sheet.  I found two hands, supporting it like a half-rolled out pizza, did the trick.
  6. Poke holes all over the matzoh with a fork, sprinkle with sea salt, water, and poppyseed if you’re using it.  Use the back of the fork to gently press the poppyseeds into the matzoh.
  7. Bake for about 3 minutes, until golden brown and bubbly.
  8. Flip over and bake for another 3 minutes, or until golden brown and bubbly on that side.
  9. Roll out your other balls, and repeat until you’ve made matzoh out of all of the dough.  The cooking time might increase slightly with each batch… your cookie sheet gets cooled down every time you take it out and put fresh dough on it.
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All purpose and whole wheat flours.

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Oil, salt, and water.

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This is what my dough looked like.

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Roll it out very thinly.

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Poke holes with a fork.

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All done. I made the first sheet without any poppyseeds.

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Poppyseed matzoh ready to bake. Remember to press the seeds into the dough so they don’t fall off when you flip it over.

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Poppyseed matzoh done.

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Finished product. Three sheets of perfectly golden brown matzoh.

Have you ever made matzoh before?  What’s your favorite way to eat it?  Straight from the oven or box, with hummus, or peanut butter and jelly?

Note: My matzoh isn’t Kosher for Passover, among many reasons because the flour I used to make it wasn’t Kosher, and it took me longer than 18 minutes to make.  I read somewhere that it has to be made in under 18 minutes to be Kosher.  Regardless, it’s yummy.