Crispy Homemade Matzo (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour, measured by spooning into cup and leveling off
02 -
¾ teaspoon salt
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⅓ cup olive oil
04 -
½ cup water
# Instructions:
01 -
Start by getting your oven nice and hot at 500°F. Position a rack right in the center so everything bakes evenly.
02 -
Add flour, salt, and olive oil to your food processor with the steel blade attached. Turn it on, then slowly pour in the water while it's running.
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Let the processor keep going until the dough comes together into a rough ball that spins around the blade. It should feel dry to the touch, not sticky at all. This takes about a minute and a half.
04 -
Turn the dough out onto your counter. Slice it into 12 equal portions by cutting in half, then in half again, and finally into three pieces from each quarter.
05 -
Dust your work surface lightly with flour. Press each portion into a flat disc about 3 inches across with your palm. Now roll it out paper-thin into a 6 to 8-inch round—so thin you can almost see through it. Don't worry about perfect circles; rustic shapes are totally fine. Give the dough a turn now and then to keep it from sticking.
06 -
Lay a few pieces of rolled dough on a large baking sheet—you can usually squeeze three on there. Take a fork and poke holes all over the surface to prevent big air bubbles from forming.
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Slide the sheet into the oven and bake for 2 to 4 minutes, watching closely. You want golden spots and a little puffing. Flip each piece over and bake another 1 to 2 minutes until the other side turns golden too. Repeat with remaining dough, then let everything cool down completely. Keep them fresh in an airtight container for up to two days.
# Notes:
01 -
These homemade crackers aren't certified kosher for Passover, so if you observe the holiday traditions strictly, save this recipe for other times of the year.