Cookbook:Matzo

Matzo (Hebrew/Yiddish: מצה) is an unleavened bread central to the Jewish celebration of Passover.

To comply with Jewish dietary laws, matzo prepared for Passover must comply with the following rules:
 * It must be prepared by observant Jews.
 * It must be prepared with wheat flour and water only.
 * It must be prepared using dishes and surfaces completely free of chametz (leavened bread made from wheat, barley, rye, oats, or spelt).
 * It must be prepared from shmura flour, which has been protected from moisture.
 * The entire baking process must take no more than 18 minutes from start to finish.
 * After baking, a portion of matzo must be separated, and, following a brief prayer, burnt completely.

Ingredients
Use any amount of flour and cold water in a ratio of 3 to 1; 600g of flour is sufficient for 8 large pieces of matzo.

Procedure

 * 1) Slowly add water to the flour, stirring constantly, until dough becomes solid. Knead quickly and firmly until smooth.
 * 2) Divide dough and roll each piece until very thin. Transfer to baking sheets.
 * 3) Using a fork or a pizza-dough docker, poke holes through the dough on both sides. The holes should go completely through the dough.
 * 4) Heat oven to 300°C (600°F) or as high as possible.
 * 5) Bake for 2–4 minutes or until crisp.

Notes, tips, and variations

 * Temperatures of 300°C (600°F) or more are ideal, but that requires a baker's oven. On a home oven, set to "maximum broil."