Ingredients
- 2 cup sall-purpose flour, spooned into measuring cup and leveled-off
- 3/4 teaspoon salt
- 1/3 cup olive oil
- 1/2 cup water
Instructions
- Heat oven to 500°F and set an oven rack in the middle position.
- Put the flour, salt and olive oil in the bowl of a food processor fitted with the steel blade. Once the food processor is on, add the water.
- Continue to run the food processor until dough forms a rough ball, rides around on the blade and is not at all sticky, about 90 seconds.
- Place the dough on a clean spot on your kitchen counter. Cut the dough into 12 small balls this is easiest if you cut the ball in half, then in half again, then into thirds.
- On a lightly floured surface, use your hand to flatten each ball into a 3 inch patty.
- Use a rolling pin to roll each patty into a 6 to 8 inch circle.
- The shapes can be irregular, but the dough should be so thin you can almost see through it. (It's good to turn the dough a few times as you roll to prevent sticking, but you don't need to worry about it too much as the dough is easy to peel of the counter.)
- Put a few pieces of the rolled out dough on a 13 x 18 inch baking sheet (I can usually fit 3). Prick the dough all over with a fork (this keeps it from puffing up too much).
- Bake for 2 to 4 minutes, keeping a very close eye on them, until they are golden and puffed in spots. Flip the matzos over and cook for 1 to 2 minutes more on the second side, until golden. Repeat with all the dough and let cool completely. Store in an air tight container for up to 2 days.
- Note: Homemade matzo is not kosher for Passover, so observant Jews might try this recipe outside of the Passover holiday.
Tips
About Pro Tips My Recipe Box Heat oven to 500°F and set an oven rack in the middle position. Put the flour, salt and olive oil in the bowl of a food processor fitted with the steel blade. Once the food processor is on, add the water. Continue to run the food processor until dough forms a rough ball, rides around on the blade and is not at all sticky, about 90 seconds. Place the dough on a clean spot on your kitchen counter. Cut the dough into 12 small balls — this is easiest if you cut the ball in half, then in half again, then into thirds. On a lightly-floured surface, use your hand to flatten each ball into a 3-inch patty. Use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but the dough should be so thin you can almost see through it. (It's good to turn the dough a few times as you roll to prevent sticking, but you don't need to worry about it too much as the dough is easy to peel of the counter.) Put a few pieces of the rolled out dough on a 13 x 18-inch baking sheet (I can usually fit 3). Prick the dough all over with a fork (this keeps it from puffing up too much). Bake for 2 to 4 minutes, keeping a very close eye on them, until they are golden and puffed in spots. Flip the matzos over and cook for 1 to 2 minutes more on the second side, until golden. Repeat with all the dough and let cool completely. Store in an air-tight container for up to 2 days. Note: Homemade matzo is not kosher for Passover, so observant Jews might try this recipe outside of the Passover holiday.