My freshmen year of college, my neighbor was this really fun Jewish girl. I think her folks gave her matzo in a care package, so she offered me one when we were hanging out. I then ate the entire box in one sitting…literally. I was ADDICTED.  I’ll admit that it is kind of bland, but for anyone who loves something crunchy, matzo is the way to go.

So after Passover every year, I went to the local grocery store to poke around in their discount food section for some crispy matzo. Once I was able to score ten boxes for less than 5 dollars…perfect on a college budget and had a decent shelf life! It was great to munch on while doing homework in my dorm…sometimes I even used the matzo as a utensil to scoop up Indian take-out. I loved it.

This recipe is how to make traditional matzo – two parts flour to one part water. Just roll out the dough as thin as you can, then insert into a piping hot oven. It will get crisp in a matter of minutes, so watch out for it (I like the “burned” parts, but my mom doesn’t).

2 cups flour

1 cup water

Preheat the oven to 475 degrees Fahrenheit.

Mix together the flour and water. Knead until the dough comes together, about 2 minutes. If the dough is too sticky, just add a tablespoon or two more flour.

Take ping pong ball portions of the dough and roll out as thin as you can on a liberally floured surface. Prick all over with a fork. Repeat for the rest of the dough.

On a parchment paper lined baking sheet, place the matzo. Put into the oven and bake for 3-5 minutes. Remove from oven. Repeat for the rest of the rolled out dough.

Serve and enjoy!