Making matzah breads kosher for Passover requires using special Passover flour that has been guarded from contact with liquids. The cook is allowed no longer than 18 minutes from the point they combine the flour and water to when they remove the matzah from the oven in order for it to be considered fit for Passover. Of course, non-kosher cooks may bake at a more leisurely pace if desired.
1 teaspoon plain flour for dusting
1 cup (125g) plain flour
1/3 cup (85ml) water, or more if needed
1/2 teaspoon sea salt, or as needed
1 teaspoon olive oil, or as needed
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Move an oven rack near the top of oven and preheat oven to 250 degrees C. Preheat a heavy baking tray in the oven.
Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 15cm pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 20cm, increasing the size of each by about 2cm, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the centre out. The bread rounds should be very thin. Using a fork quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
With at least 5 minutes left on the timer, remove the hot baking tray from the preheated oven and place the rounds onto the baking tray. Place the baking tray onto the rack near the top of the oven and bake for 2 minutes; turn the breads over and bake an additional 2 minutes until the matzoh are lightly browned and crisp.
Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil using a brush and sprinkle generously with salt.