NOTE: I’ve just learned that this recipe IS NOT Kosher for Passover.
This recipe is my take on homemade Matzoh, adapted from the basic recipe on leitesculinaria.com.
Start to finish, it can be made in under 18 minutes if you preheat the oven first. I made these fairly thick and they cooked for about 8 minutes. The thinner they are the less time they take to cook. This makes 5 (quarter inch thick loaves), or 10 thin ones. They crisp as they cool.
They taste good and are more akin to what was eaten at the original Passover than the ones we buy at the market. But, strictly speaking,its just unleavened bread, not Matzoh.
Preheat oven to 500 F.
2 cups all-purpose flour
1/2 tsp kosher salt
1 tbsp olive oil
1/2 cup warm water (plus more if needed)
Combine all ingredients. Mix into a shaggy dough. Squeeze together, adding more water by the tsp. if needed to hold together. Knead until smooth (about 5 minutes.) Tear off a chunk and roll as thinly as you desire. The thinner, the faster it will cook. Place on an ungreased baking sheet, poke holes in the surface. If you want to salt them, brush lightly with water (use your fingertips) and sprinkle on additional kosher salt.
Bake at 500 until the tops begin to brown in spots (thick ones take about 3-4 minutes per side. Use a spatula to turn. Bake other side until brown in spots. Remove from oven and cool. They will crisp as they cool.