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  • 1 cup water
  • 2 cups all purpose flour (or whole wheat flour)
  • 2 teaspoons salt
  • 1 tablespoon Everything Bagel Seasoning or Italian Seasoning (If desired)
  • 1 tablespoon Extra virgin olive oil (for brushing on top)


  1. Preheat the oven and cookie sheet to 475℉.
  2. In a stand mixer add the flour and salt. (If desired add in seasonings.)
  3. With the dough hook attachment add in a tablespoon of the water at a time. (This way the mixture doesn’t end up clumpy.)
  4. Mix on low until the dough comes together.
  5. Remove the dough from the mixer and place it on a lightly floured surface.
  6. Knead the dough for about 1-2 minutes. (Be careful to not over knead and flour as the dough can become tough)
  7. Separate the dough into 3-4 equal pieces.
  8. Using a rolling pin, roll the dough into very thin discs. (A bit thinner than pita bread)
  9. Pierce the disks of dough all over with a fork to help ensure the matzah doesn’t rise.
  10. Place the pieces of matzah dough on the preheated cookie sheet in the oven and cook them for 3 minutes on each side.
  11. Immediately remove the matzah from the oven and enjoy! (You can brush the top with fresh olive oil if you’d like)

    (Tip: I’ve found that if you like a crispier texture, add an extra 1-2 minutes per side.)

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