Homemade Matzo
Light, flaky, and crisp — homemade matzo
Ingredients
- 2 Cups All-Purpose flour, spooned into measuring cup and leveled-off
- 3/4 tsp Kosher Salt
- 1/3 cup Olive Oil
- 1/2 cup Water
Instructions
- Heat oven to 500°F and set an oven rack in the middle position.
- Put the flour, salt and olive oil in the bowl of a food processor fitted with the steel blade. Once the food processor is on, add the water.Continue to run the food processor until dough forms a rough ball, rides around on the blade and is not at all sticky, about 90 seconds.Place the dough on a clean spot on your kitchen counter. Cut the dough into 12 small balls — this is easiest if you cut the ball in half, then in half again, then into thirds.On a lightly-floured surface, use your hand to flatten each ball into a 3-inch patty. Use a rolling pin to roll each patty into a 6- to 8- inch circle. The shapes can be irregular, but the dough should be so thin you can almost see through it. (It's good to turn the dough a few times as you roll to prevent sticking, but you don't need to worry about it too much as the dough is easy to peel of the counter.)Put a few pieces of the rolled out dough on a 13 x 18-inch baking sheet (I can usually fit 3). Prick the dough all over with a fork (this keeps it from puffing up too much).Bake for 2 to 4 minutes, keeping a very close eye on them, until they are golden and puffed in spots. Flip the matzos over and cookfor 1 to 2 minutes more on the second side, until golden. Repeat with all the dough and let cool completely. Store in an air-tight container for up to 2 days.You can also make these on the stove in a pan fry in a nonstick pan for about 2 min on each side.