Warm, Soft Matzo
It turns out we've been doing matzo all wrong. This recipe for a better, softer matzo is adapted from Mark Bittman in New York Times Cooking.
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Ingredients
- 2 cups flour
- ½ teaspoon salt
- ⅓ cup olive oil
- 1/2 - 3/4 cup water
- Sea salt (optional)
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