Grains & Rice

Matzo

Crisp unleavened flatbread eaten during Passover and ground into matzo meal.

Matzo is a thin, crisp unleavened bread made only from flour and water, baked quickly so it cannot rise, central to the Jewish Passover. It is eaten as a cracker, layered in matzo brei, or ground into matzo meal for matzo balls and breading. Its plain, toasty flavor and brittle snap come from the strict no-leavening preparation.

Matzo is an unleavened flatbread made from just flour and water, baked so quickly that there is no time for fermentation or rising. The defining religious constraint — the entire process from first contact of flour and water to finished cracker must take 18 minutes or less — exists to fulfill the Biblical mandate that Passover bread remain "machmetz," unraised. This hurried production gives matzo its characteristically nutty, mildly toasted flavor and its signature behavior: it shatters with a clean snap rather than bending, and it absorbs liquid rapidly without becoming gummy. In Ashkenazi tradition, plain water-matzo is reserved exclusively for Passover, while egg matzo — richer from added yolk — is eaten year-round. Sephardic communities observe different grain restrictions, making matzo from spelt, oats, or barley acceptable during Passover for those traditions. Beyond its religious role, matzo has earned a permanent place in the secular kitchen as an exceptionally crisp breading, a sturdy delivery vehicle for toppings, and the foundation of dishes from matzo ball soup to matzo toffee.

Measured in: piece
Storage: Pantry

Allergens

Gluten

Types & varieties

Shmura matzo

Hand-made; grains watched from harvest through milling with extra religious supervision. Considered premium; often used for the Passover Seder plate.

Machine-made matzo

Factory-produced; more common for everyday use; faster production, slightly different texture than hand-made.

Egg matzo / Matzo with eggs

Contains egg yolk for richer flavor and slightly softer texture; popular in Ashkenazi communities and as a year-round snack.

Whole wheat matzo

Made from whole wheat flour; denser, nuttier; increasingly available in health-food markets year-round.

Spelt matzo

Made from spelt flour; some find it more digestible; accepted by some authorities for Passover use.

Non-wheat matzo alternatives

Made from oat, barley, or rye flour for those avoiding wheat. Oat-based versions can be gluten-free if using certified gluten-free oats; barley and rye contain gluten. Acceptable for Sephardic Passover but not for Ashkenazi observance.

Chocolate-covered matzo

Sheet matzo coated with chocolate; popular year-round snack in Jewish bakeries.

Common uses

Breading for fried foods (chicken cutlets, fish, eggplant parmesan) — creates an exceptionally crispy, shatterable crustMatzo ball soup — the classic Ashkenazi comfort dish; matzo meal bound with eggs and fat forms tender, buoyant dumplingsMatzo brei — crumbled matzo soaked in egg, pan-fried until golden; traditional Passover breakfastCharoset filler — matzo layered with the sweet fruit-nut paste in some Ashkenazi Seder traditionsPie crust — pressed into tart pans for no-bake or baked fillings; sturdy enough for quiches and custardsStuffing — for poultry or as a side dish, moistened with broth and sautéed aromaticsMatzo toffee — the beloved brittle confection layered with caramel and chocolate (sometimes called 'matzo crack')Rugelach substitute — rolled around sweet fillings and baked for a similar effect with less effortCrispy snacking — plain, seasoned, or with dips like hummus or babaganoush; holds wet toppings better than pita

Tips & pitfalls

Freeze matzo for Passover: it thaws quickly and freezing preserves crispness; wrap tightly to prevent moisture absorption
To prevent sogginess in breading: let wet-coated food rest 5 minutes before frying so the matzo layer sets
Toast matzo meal briefly in butter before using in matzo balls for a nuttier, more developed flavor
Do not use waxed paper or plastic bags for long-term storage — these trap moisture and cause sogginess
Process matzo in a food processor for uniformly fine meal; hand-crushing yields uneven texture that performs inconsistently in baking
For lighter matzo balls: add seltzer or club soda to the batter and chill the dough 30 minutes before shaping
Crackers marked 'Jewish-style' may contain leavening and are not acceptable substitutes for religious use — always check the ingredient label
When making matzo pie or crust, press firmly into the pan and par-bake 5 minutes to set before adding wet filling

Nutrition

395kcal

Energy

1653 kJ · per 100 g

Where the calories come from

Protein 10%Carbs 86%Fat 3%

Protein

10g

20% DV

Carbs

83.7g

30% DV

Fat

1.4g

2% DV

Fiber

11% DV

Sugars

0.3g

of which

Sodium

0mg

0% DV

Notable micronutrients

Selenium67% DV

Thiamin (B1)32% DV

Niacin (B3)24% DV

Riboflavin (B2)22% DV

Iron18% DV

Vitamin B67% DV

Source · USDA FoodData Central · approx. Crackers, matzo, plain

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In the shops

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Good to know

Origin: Jewish; mandatory during Passover (Pesach) per Biblical commandment (Exodus 12:39)
Core ingredients: Flour (typically wheat, also spelt) and water only; no leavening agents
Critical time rule: From first contact of flour and water to completion of baking: 18 minutes maximum (religious requirement to prevent fermentation)
Shelf life: Indefinite if stored cool, dry, and sealed; best texture within 6–12 months
Forms: Whole sheets, matzo meal (finely ground), matzo farfel (coarsely crumbled), matzo cake meal (fine for baking)
Typical dimensions: Rectangular sheets approximately 15 × 18 cm (6 × 7 inches)
Kashrut distinction: Ashkenazi tradition prohibits wheat, barley, spelt, rye, and oats on Passover; Sephardic tradition allows those grains
Production method: Dough is sheeted and either hand-punched or machine-pierced with holes before baking to ensure even cooking

Substitutes

Unsalted saltine crackers (like Unsalted Tops Premium) — Closest flavor and texture; no leavening or very minimal — acceptable for non-religious breading use
Stretched filo dough baked briefly — For making mock-matzo if none is available; brush with oil, stack and bake until crisp
Ground-up matzo crackers — Any unleavened flatbread works as a substitute for matzo meal in recipes
Unsalted oyster crackers — Can be crushed for breading; flavor is slightly different but works in a pinch

Pairs with

ButterCream cheese and smoked salmonChocolateCaramel / toffeeEggs Chicken broth HorseradishOlive oil and sea saltHummus or babaganoushFruit preserves

Also called

Matzah · Matzoh · Unleavened Bread