Authentic Crisp Homemade Matzah Recipe Unleavened Bread

Instructions:

1. Preheat your oven to the highest safe setting (ideally 500°F / 260°C). Place a pizza stone or heavy-duty baking sheet inside to heat thoroughly.
2. Whisk the flour and salt together in a large mixing bowl.
3. Pour the cold water and oil into the flour mixture. Mix quickly with a fork or spoon until just combined into a shaggy mass. Do not overmix.
4. Turn the dough out onto a lightly floured surface. Knead very lightly for no more than 30 seconds—just enough to bring it together. The dough should feel slightly stiff.
5. Divide the dough into 8–10 equal pieces. Roll each piece into a smooth ball. Cover and let rest for exactly 5 minutes.
6. Working quickly, roll one dough ball out as thinly as possible, aiming for about 1/16 inch (2mm). Keep the surface lightly floured to prevent sticking.
7. Transfer the thin dough onto parchment paper. Using a fork, prick the entire surface liberally with docking holes to prevent large bubbles.
8. Carefully transfer the parchment paper (or slide the matzah directly) onto the preheated stone/sheet in the oven. Bake for 2–3 minutes.
9. The Matzah is done when it develops dark brown/black charred spots (blisters) and is firm and crisp to the touch.
10. Remove from the oven and immediately transfer to a wire rack to cool completely; it will crisp up further upon cooling.