Ingredients

2 3/4 C Bread flour

1/4 C whole wheat flour

1 1/8 tsp salt

1 C water

1/4 C olive oil

1/2 tsp chopped rosemary

Preparation

  1. Place flour in bowl, sprinkle with salt
  2. Make well in center, add olive oil
  3. Add all water, less 1 T, in 2 additions. Work until a ball forms. If needed, add the 1T of water. Knead until dough is smooth and elastic, 5+ minutes. Add extra flour if dough remains sticky
  4. Oil the dough, coating all over with 1 tsp of oil. Let rest, covered with plastic wrap, for 30 minutes, or refrigerate overnight
  5. Heat oven to 450 degrees, with baking stone on middle shelf
  6. Cut dough into 6-8 parts. Shape each into a ball. Flatten each ball into a disk. Let rest for 10 minutes on floured surface.
  7. Flour top of disks and roll them into 12"-13" circles. Flour surface as needed
  8. Flour a peel, slide matzoh circles into oven onto baking stone after making holes on circles with fork or docker.
  9. Bake about 14 minutes, flip over and bake another 3-5 minutes until well browned on both sides. Cool on racks.