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Matzah (Unleavened Bread)

Heat oven to 375 - 400 degrees Fahrenheit (I use 400 degrees)

Two parts kosher for passover flour - NO SELF-RISING FLOUR!!! (2 cups flour)

One part spring water (1 cup water)

A variation is to use only 2/3 of the water amount and replace the missing 1/3 of water with kosher for passover cooking oil (those with oil will brown sooner).

Another variation is to add a dash of salt.

Place flour in a bowl

Gradually add the water (and oil or salt, if used) until all is mixed well -- add more water or flour if needed.

Knead dough until the dough is no longer sticky - I usually add a dash more flour while kneading.

Roll dough out on a cookie sheet thinly, no more than 1/4 an inch thick.

NOTE: I'm told a pizza stone will work a bit better than a cookie sheet, for those of you who own one!

Use a fork or a toothed comb to puncture the matzah, making rows of perforations across the full length of rolled-out dough. Then lightly stretch dough a bit closer to sheet/pan edges to enlarge the perforations made.

Bake for 15 - 20 minutes (pizza stone times may vary) -- watch for browning -- when it's browned and crispy, it's done. (I make smaller, individual sized ones instead of ones the size of a whole cookie sheet, so mine take a little less baking time. Mine have never stuck to my cookie sheet since I use the type with a non-stick finish -- others tell me they instead use parchment paper lining their baking pan, I've never tried this).

From the time water is added to flour until put into oven should be less than 15 minutes, to prevent any fermentation from occurring.

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