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Category Archives: Bread & Crackers

An adaptation of a Mark Bittman recipe from March 19, 2011

Makes 12 to 15 Matzos


2 cups of all purpose Flour
1 TB of Salt (or to taste)
1/3 cup of EVOO
1/2 Cup of cold Water (or more as needed to form a ball)


1. Heat the oven to 500 degrees.

2. Add the Flour, EVOO & Salt to the food processor. Mix & add the Water through the small tube on top of the processors cover. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)

3. Remove the ball of Flour & allow it to rest for 30 minutes. Cut it in half & half again until you have 12 to 15 pieces. Individually, roll each piece out to about 8″ & so thin you can almost see through it. Bake for about 2 to 2-1/2 minutes until cooked through & the edges begin to slightly char. Cook for another minute or so on second side. Keep a very close eye on the Matzos — they can burn very quickly.

4. Repeat with the remaining dough & allow the Matzos to cool completely.