Basic matzo bread

Like hardtack, matzo bread is also cracker-like. Unlike hardtack, it doesn’t need to be soaked to be eaten. It will keep for up to two years. You would need: one cup all-purpose flour, three cups water (you can add more if needed), 1/2 teaspoon Kosher salt, and one teaspoon olive oil.

Preheat a heavy baking sheet in the oven; move an over rack near the oven top and preheat that as well. Use a teaspoon of flour to dust a clean work surface and a rolling pin. Set a timer for 16 minutes. Place the remaining flour into a bowl and pour in the water a teaspoon at a time. Stir the dough with a fork until a ball is formed. Move the dough ball to the work surface and knead until smooth, about 30 seconds to a minute.

Divide the dough into four pieces then halve these pieces until you get eight pieces in total. Roll each piece into a ball and then a five-inch pancake. Gradually roll these, from the center out, until you get large, thin bread rounds. Pierce the bread pieces with a fork 25 times on each side to prevent rising.

Remove the baking sheet from the oven and place the rounds onto the baking sheet, which should then be placed on the rack. Bake on one side for two minutes, flip the bread, then bake for another two minutes until the matzo bread has turned crisp and light brown.