Though you can buy matzo that's already prepared, baking your own matzo is a rewarding experience because you can get it to your exact specifications. It's also not a difficult process if you can find a helper to bake matzo with you.
Instructions
1. Make sure your oven is kosher for Passover by using its self-cleaning cycle before you bake your matzo. You can skip this step if you aren't making matzo that's kosher for Passover.
2. Place plain earthenware tiles on a rack in the center of your oven. You can use clean floor tiles for this, or you can buy baking tiles at a specialty store. Leave a small space between the tiles and around the edge of the oven for better heat distribution. Turn the oven onto its highest bake setting.
3. Prepare your workspace by gathering all of your utensils and by laying down a clean sheet of butcher paper where you'll be rolling your matzo. Time is of the essence; you must get your matzo in the oven within 18 minutes of adding water to the flour for it to remain kosher.
4. Mix 1 part water with 3 parts flour. Knead the mixture and quickly roll it on the butcher paper into thin rounds for matzo. Each matzo needs about a 1 to 2 inch ball of dough.
5. Punch holes in the rolled dough. You can do this most effectively with a dough docker, a tool that prevents air bubbles from forming in thin crackers and pizza crusts.
6. Transfer the matzo dough rounds onto the hot tiles in the oven.
7. Bake the matzo for 2 to 3 minutes. Remove them from the oven and let cool before using.
8. Repeat the process to make additional matzo, placing a new sheet of butcher paper over your workspace.
Tags: your matzo, butcher paper, kosher Passover, matzo that, sheet butcher, sheet butcher paper