Karaite Matzoh 32.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Apr 9, 2014

This matzoh differs dramatically from the rabbinic version, which must bake for no more than 18 minutes. In other words: It is not to be used for a traditional Seder. This version also tastes far better.

To better represent the hurried bread of the Israelites at the commemorative meal, make a batch without the coriander, or use boxed matzoh. Save the tasty crackers below for the rest of Passover -- or the rest of the year.

Make Ahead: The matzoh can be stored at room temperature for up to 2 days. Re-crisp in a 200-degree oven.

32 pieces

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 32 pieces

  • 4 cups all-purpose flour or Passover cake meal, or more as needed
  • Heaping 2 tablespoons coriander seed, freshly crushed in a spice mill or coffee grinder (may substitute ground coriander)
  • 1 teaspoon kosher salt
  • 3/4 cup olive oil or sunflower oil
  • 3/4 cup water, or more as needed


Preheat the oven to 400 degrees. Use cooking oil spray to grease two 10-by-14-inch baking sheets.

Whisk together the flour or cake meal, coriander and salt in a mixing bowl. Stir in the oil until well incorporated.

Gradually incorporate the water, kneading as you go. Add flour/cake meal or water, a sprinkling at a time, to form a dough that is soft yet not sticky.

Divide the dough in half; shape each half into a ball.

Lightly flour a work surface. Working with 1 ball at a time, roll it on the work surface to form a round that’s no more than 1/4-inch thick.

Cut off the rounded edges to form a square, then cut the square in half to form 2 rectangles. Transfer to one of the baking sheets, spacing the rectangles close together.

Repeat with the remaining ball of dough, then gather the leftover dough scraps, roll them out and cut in the same way.

Use a paring knife to deeply score each dough rectangle into 8 squares or triangles.

Bake one filled baking sheet at a time for about 20 minutes or until the crackers are firm (but not hard) and the edges turn golden.

Cool for a few minutes until firm, then break apart into individual crackers. Serve warm, or cool completely and store at room temperature in an airtight container or plastic bag.

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Recipe Source

Adapted from a recipe at Karaite-Korner.com.

Tested by Jim Webster.

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