Ingredients:

  • 2 cups All-Purpose Flour (or certified Passover flour)
  • 3/4 cup Cool to Lukewarm Water
  • 1/2 teaspoon Fine Grain Salt (Optional)
  • 1 tablespoon Vegetable Oil or Olive Oil

Instructions:

  1. Preheat oven to a high heat (450°F / 230°C). Line baking sheets with parchment paper or lightly dust them.
  2. In the large bowl, whisk together the flour and salt until thoroughly combined.
  3. Create a well in the centre. Pour in the water and oil. Mix quickly with a wooden spoon until a shaggy dough forms. Crucial: Mix only until just combined—do not knead.
  4. Turn the dough out onto a lightly floured surface. Quickly divide the dough into 8 equal pieces. Roll each piece into a ball. Let them rest for exactly 5 minutes.
  5. Working with one ball at a time, flatten it slightly. Roll out very thinly, aiming for paper-thin (about 1/16 inch or 1.5mm). Keep the edges rustic.
  6. Transfer the rolled dough to the prepared baking sheet. Using a fork or docker, pierce the entire surface liberally with holes to prevent puffing.
  7. Use the pizza cutter to lightly score the dough into desired squares or rectangles.
  8. Bake immediately in the hot oven for 3–5 minutes. Watch very closely; they should remain flat and become lightly golden in spots. They must be crisp when removed.
  9. Transfer the baked sheets to a wire rack to cool completely. They will crisp up further as they cool. Repeat the rolling and baking process with the remaining dough balls.