Coconut, Lemon, Coriander & Fennel Matzoh

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  • 2.5 cups all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/3 cup extra virgin olive oil
  • 1/2 cup plus 2 tablespoons water

optional seasoning

  • 1 tablespoon lemon zest
  • 1.5 teaspoons toasted, ground coriander
  • 1.5 teaspoons toasted, ground fennel seeds
  • 2 tablespoons coconut shreds
  • 1/4 teaspoon, ground cinnamon


  1. Preheat the oven to 500F. Depending on whether you are using a baking sheet or pizza stone, place these in the oven as well so they heat before baking the matzah.
  2. In a food processor or large bowl, combine the flour, salt, olive oil and optional seasoning. Pulse until the ingredients are combined. (You can also do this in a bowl, stirring with a fork).
  3. Add the water a bit at a time until the dough begins to form a ball. (You can also do this in a bowl, stirring with a spatula). When the dough comes together, transfer it to a clean surface that has been lightly dusted with flour.
  4. Divide the dough into 12 small balls.
  5. Roll out each ball very thinly, and then prick the dough with a fork to form a gridlock pattern.
  6. Remove the very hot baking sheet or pizza stone from the oven. Place the matzoh on the baking sheet or pizza stone. Bake for 2-3 minutes and then remove the matzah from the oven. Flip the matzah with a spatula and continue baking for 2-3 minutes. The matzaoh should be browned around the edges and spots of brown on the surface where it was touching the baking surface.
  7. Remove the matzoh to a rack and let it cool, or serve immediately warm with a big hunk of butter!


Not all ovens are created equal. It’s important to know whether you have a conventional or convection oven. Unlike conventional ovens, which cook food by surrounding it with hot air, convection ovens circulate the air, resulting in different temperature settings. I use this oven thermometer to ensure my matzah is baked at the right temp.