A simple and basic unleavened bread recipe.
- 3 cups of all purpose, flour or bread machine flour
- 1/2 teaspoon celtic sea salt
- 3 tablespoons virgin olive oil
- 1 cup of water
- Preheat your oven to 5ooF. Have 3 baking sheets ready.
- Mix flour, salt, and oil. Add water and start your timer (optional).
- Make a thick dough. Knead briefly until dough is smooth and elastic. If you want them Kosher for Passover, you’ll want to keep going here, but if not, you can let the dough rest for 15 minutes before proceeding. This makes it easier to roll thinly.
- Divide into 16 balls, about the size of a walnut. Roll into thin 7 inch circles. They should be paper thin and you will see the color of the counter top peaking through the opaque dough, when they are thin enough.
- Place on ungreased baking sheet. Poke thoroughly with a fork, or rotary tool made for the purpose. Bake in 500F oven for 3 minutes. Flip and bake on the other side for about 2 minutes. Watch them carefully as they burn easily. You want the surface to blister, with speckles of brown on the blisters.
- Remove from heat and cool individually on a cooling rack. As you take each baking sheet out of the oven, put a fresh baking sheet in.
- Alternatively, if you prefer a rectangular shape to your Matzos you can use a noodle roller to get the dough thin. Then prick with a fork and bake as above.