Homemade Matzo

Instructions

1. Heat oven to 500°F (260°C) and set an oven rack in the middle position.
2. 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.
3. 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.
4. 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.
5. On a lightly-floured surface, use your hand to flatten each ball into a 3-in (7.5-cm) patty. Use a rolling pin to roll each patty into a 6- to 8-in (15- to 20-cm) 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 off the counter.)
6. Put a few pieces of the rolled out dough on a 13 x 18-in (33 x 46-cm) baking sheet (I can usually fit 3). Prick the dough all over with a fork (this keeps it from puffing up too much).
7. 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.