Egg and Onion Matzo Recipe

Egg and Onion Matzo


Remarkably easy matzo recipe. Flavorful and crisp, great for your Passover seder or any other time of the year.
  • 2 cups whole wheat flour
  • 1 tablespoon salt (plus more to sprinkle on top, if you'd like)
  • 1/3 cup unsalted butter (sub. margarine)
  • 1 egg, lightly beaten
  • 2 1/2 tablespoon onion/garlic powder
  • 1/2 cup cold milk or water

How to make Egg and Onion Matzo

  1. Preaheat oven to 475 F
  2. Mix flour and salt, then cut in butter with your hands, a fork, or a food processor.
  3. Add remaining ingredients and stir until a slightly sticky ball forms.
  4. Divide into baseball-size balls and roll out to 1/16" to 1/32" on a well-floured surface.
  5. Prick entire surface with a fork or pastry docker. Sprinkle with additional salt, if desired.
  6. Slide onto heated pizza stone or, if none, place on lightly-greased cookie sheet and bake about 5 minutes, or until lightly brown.
  7. Allow to cool, as they will crisp up, and enjoy!
Makes about 16 7" squares.

Question from the Chef

“What are your favorite seder dishes?”

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