Cookbook author Marcy Goldman started baking matzo with her young sons after touring a temporary factory at a local synagogue that produced shmura matzo—the traditional, handmade variety. "As a baker and a Jewish mother, I thought, I can do that," she says. The whole-grain flours in this recipe create a more crackly, sandy texture than white-flour matzo. More Passover Recipes
Recipe Summary test
The baked matzo can be kept crisp in an airtight container for up to 1 week.
Spelt and oat flours can be found at well-stocked specialty and natural-food stores.