Who knew that anyone beyond the Manischewitz company could make matzo?! Now we know it can be done. It’s not like what you get in the box. It actually tastes totally different, but in a completely great way.
Source: New York Times
2 cups flour
1/3 cup olive oil
1/2 tsp. salt
1/2 cup water
4 garlic cloves, minced (optional)
sea salt for sprinkling (optional)
Preheat oven to 500 and line baking sheet with parchment paper
1. Put flour, salt, garlic (if using) and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky.
2. Pour dough onto lightly floured surface. Roll out into one big circle. Then, using a cookie cutter create 6-10 smaller circles. Roll those out (irregular shapes are fine) until dough is so thin, you can almost see through it.
3. Put dough on lined baking sheets, sprinkle with sea salt (if using), and bake for about 3-4 minutes, keeping a very close eye on breads — they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.