Light, flaky, and crisp — homemade matzo is a world apart from store-bought.
Servings: 12 matzo crackers
Prep Time:10 Minutes
Cook Time:20 Minutes
Total Time:30 Minutes
2 cupsall-purpose flour, spooned into measuring cup and leveled-off
⅓ cupolive oil
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 cook for 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.
Note: Homemade matzo is not kosher for Passover, so observant Jews might try this recipe outside of the Passover holiday.