- 4 ½ cups sifted all-purpose flour, plus more (lots more!) for rolling
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- ¾ cup warm water, plus a little more
Preheat the oven, plus a pizza stone or baking sheet, to 500°F.
In a large bowl, mix together all the ingredients, using ¾ cup of water to form a dough. Add more water—a few drops at a time—if it seems dry.
Divide the dough into 8 pieces. Flatten a piece slightly and pass it repeatedly through a pasta maker, reducing the thickness each time until you reach the minimum setting. Alternately, you can simply roll the dough as thinly as possible with a rolling pin on a lightly floured surface. Repeat with the remaining dough pieces.Sous Tip:
The mixing, rolling, and fork-poking (see below) provide the best opportunities to involve kids. The hot-oven stages to follow are jobs for an adult.
Use a fork to prick holes in the surface of the dough. Sprinkle with salt to taste.
Bake until the surface of the matzoh is golden brown and bubbly. This can happen in a matter of a minute or two, so keep watch! You can also use the broiler to brown, crisp, and lightly blister the matzoh.