Ingredients:

  • 2 cups All-Purpose Flour (preferably unbleached)
  • 1/2 teaspoon Fine Sea Salt
  • 3/4 cup Warm Water (approx. 105°F/40°C), or as needed

Instructions:

  1. Preheat oven to the highest setting possible (ideally 500°F / 260°C). Place baking sheets inside the oven to preheat.
  2. Whisk flour and salt together thoroughly in a large mixing bowl.
  3. Gradually pour in the warm water while mixing quickly with a fork until a shaggy dough mass forms.
  4. Turn dough onto a lightly floured surface. Knead for no more than 1 minute; just enough to bring the mass together. Over-kneading develops gluten, which is undesirable.
  5. Cover the dough loosely and let it rest for 10 minutes to allow the gluten to relax.
  6. Divide the dough into 6–8 equal portions. Keep the unused portions covered to prevent drying.
  7. On a lightly floured surface, use a rolling pin to quickly roll one portion into a very thin square or circle (about 1/16 inch or 1.5mm thick).
  8. Transfer the thin dough immediately onto parchment paper or directly onto a preheated baking sheet. Use a fork to poke holes (dock) all over the surface repeatedly to prevent large bubbles.
  9. Bake for 4–5 minutes until light brown spots appear. Flip the matzah and bake for another 1–3 minutes until crisp and completely dry. Watch closely, as it burns quickly.
  10. Remove immediately and let cool completely on a wire rack to ensure maximum crispness. Store in an airtight container.