Matzo

Method

Mix the flour and salt together in a large bowl. Gradually add water whilst mixing until you form a stiff dough, adding water a little at a time to reach the right consistency. Knead the dough for 2-3 minutes until smooth, then divide into 8 equal portions. Roll each portion out very thinly on a well-floured surface to approximately 3mm thickness, aiming for a roughly square or rectangular shape. Heat a cast iron skillet or griddle over a high heat until very hot, then carefully place each matzo sheet on the dry pan and cook for about 1-2 minutes until it begins to puff and brown spots appear, then flip and cook the other side for another minute. Remove to a wire rack and allow to cool completely, where it will crisp up as it cools.