Homemade Matzo
from the kitchen of Sharmagne Leland-St. John
4 ½ cups all-purpose flour
1 teaspoon Diamond Crystal Kosher salt (plus more for sprinkling if desired.
2 tablespoons mild olive oil
¾ cuo warm water (plus up to ½ cup if needed)
Preheat the oven to 500°F
Place a 10-by-15-inch baking sheet on the bottom oven rack.
Mix together, in a large bowl, all the ingredients, using ¾ cup water to start until the mixture forms a dough. If the dough feels a bit dry, add more water, a few drops at a time.
Divide the dough into 8 balls. Working one at a time, flatten each ball slightly and roll it out as thinly as possible on a lightly floured surface. Repeat with the remaining dough balls. Use a fork to prick holes in the surface of the dough and trim as needed.
Carefully place some of the pieces of dough onto the baking sheet. Make sure they fit snugly.
Bake until the surface of the matzo is golden brown and bubbly (30 to 90 seconds.) If salted matzo is desired, brush or spray the dough surface lightly with water and sprinkle with Kosher salt of flaky salt to taste.
Use a pair of tongs to carefully turn the matzahs over.
Continue to bake until the second side is golden brown and slightly blistered (15 to 30 seconds.)
Allow the matzo to get a few dots of light brown. If you let the matzo turn completely brown it will taste burnt.
You must keep constant watch to keep the matzo from burning. Depending upon your oven the exact baking time will vary. Be vigilant!
Happy Channukah!
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