INGREDIENTS

• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt, plus more for sprinkling
• 1/2 cup water
• 2 tablespoons olive oil

INSTRUCTIONS

1. Arrange 2 racks to divide the oven into thirds and heat the oven to 500ºF. Have 2 rimmed baking sheets ready.
2. Place 2 cups all-purpose flour and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine. Add 1/2 cup water and 2 tablespoons olive oil, and stir with a fork until a dough begins to form. Use your hands to knead until the dough comes together. Transfer the dough to a work surface and knead until a smooth, tight ball forms, about 5 minutes.
3. Divide the dough into 12 pieces (about 31 grams each). Roll each into a ball. Cover with a kitchen towel and let rest for 5 minutes.
4. Lightly flour a work surface. Working with 1 dough ball at a time, roll into a very thin, about 6-inch round. Place 3 on each baking sheet in a single layer without touching. Prick all over with the tines of a fork. Sprinkle with kosher salt if desired.
5. Bake until bubbles form on the top, about 3 minutes. Flip the matzos and bake until bubbling and browned along the edges, 2 to 3 minutes more. Transfer to wire racks in a single layer and let cool to room temperature. Repeat rolling and baking the remaining dough balls.