Makes: 1 dozen
Time: 30 minutes
I love the crunch of matzo, but I’ve always wished it had more taste. That’s where the olive oil comes in, giving richness and flavor to this classic flatbread.
1. Heat the oven to 500°F, with a large baking stone on the center rack if you have one.
2. Put the flour, salt, and olive oil in a food processor or large bowl and mix until just combined. With the machine running, stream in ½ cup water and process until the dough forms a firm ball, rides around on the blade, and is not at all sticky. If you’re working by hand, mix in the bowl until the dough comes together.
3. Put a piece of parchment paper as large as your baking sheet or stone on a work surface and lightly dust with flour (use 2 pieces if you plan to bake 2 sheets at a time). Turn out the dough onto the parchment; if you’re working by hand, knead it for a few minutes. Divide it into 12 small balls—this is easiest if you cut it in half, then in half again, then into thirds.
4. Working in batches, rolling only enough as can comfortably fit on the parchment without overlapping, flatten each ball into a 3- to 4-inch patty, then use a rolling pin to roll each patty into a 6- to 8-inch circle; sprinkle on more flour as needed and rotate the dough to prevent sticking. If the dough pulls back on itself, set it aside to rest, uncovered, for 5 or 10 minutes; this will help you roll it thinner. The shapes can be irregular, but the dough should be so thin you can almost see through it. Dock with a fork and, if you like, sprinkle with sea salt.
5. Use the parchment to transfer the dough directly to the preheated baking stone or a baking sheet. Bake, keeping a close eye on the matzos to make sure they don’t burn, until they begin to puff up and brown, 3 to 4 minutes. Flip the matzos and bake for another minute or so. Repeat with all the dough and let cool completely. Serve at room temperature or store in an airtight container for up to a couple of days.
GARLIC-ROSEMARY MATZO Before starting, put the oil in a small saucepan over low heat. Add 3 crushed garlic cloves and 2 rosemary sprigs; warm gently until the mixture sizzles, then continue to cook until the oil is very fragrant, another minute or 2. Turn off the heat and cool the oil completely, then discard the garlic and rosemary. Proceed with the recipe, using the flavored oil in the dough.
PLAIN MATZO Omit the olive oil and increase the water to ⅔ cup, adding 1 to 2 tablespoons as needed if the dough is too dry.