Homemade matzah-style bread: thin and crisp

Method

1. 1

   Preheat the oven

   Put a metal tray on the middle rack and heat the oven to 250 °C for at least 20 minutes before mixing the dough. Prepare a rolling pin, fork and wide spatula. The hot tray helps the thin sheets dry quickly.

   
   ×

   Flour, water and tools beside a preheated oven.

2. 2

   Mix the dough

   Mix the flour with 125 ml water. Add only as much of the remaining water as needed, up to 140 ml total, until it holds together. Knead briefly into a firm ball. No rest is needed; cover waiting portions to prevent drying.

   
   ×

   Hands mixing a firm dough of flour and water.

3. 3

   Roll very thin

   Divide into eight portions. Work with one at a time and roll immediately to about 1 mm thick. Dust the worktop lightly with flour only if needed.

   
   ×

   Dough rolled into a very thin sheet.

4. 4

   Prick the sheets

   Prick the whole sheet with a fork. Work in small batches and use a wide spatula to transfer the rolled sheets directly onto the hot metal tray. Do not leave the remaining portions uncovered.

   
   ×

   Fork perforating the entire thin raw dough sheet.

5. 5

   Bake and cool

   Bake two sheets at a time for about 4–6 minutes per batch, until dry, firm and lightly toasted. Four batches can take up to 24 minutes. Cool fully on a rack before storing; the exact time depends on thickness and oven.

   
   ×

   Thin crisp flatbreads cooling on a wire rack.

The step photos are illustrative.