Homemade matzos are worlds better than the store-bought kind. Making them, however, involves a bit of a race against the clock because for the bread to be truly unleavened (as tradition requires), you have just 18 minutes to make the dough and get it into the oven before fermentation takes place. Have everything ready before you begin, and you’ll find the result to be well worth it.
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I loved the homemade matzos. This was the first time to make my own. I use to buy them from the store, never again.
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