Thin, crunchy, and super satisfying in their simplicity, this Homemade Olive Oil Matzah Cracker recipe is as easy as it is delicious.
Preheat the oven to 500°F (250°C). Line 2 baking sheets with parchment paper and set aside.
In a large bowl, whisk the water, olive oil, and salt together.
Add the flour and knead until the mixture forms a smooth dough.
Divide the dough into 12 equal balls.
On a floured surface, roll out two of the balls of dough as thinly as possible into a circle about 8 or 9 inches (20-23cm) and place on a prepared baking sheet.
Bake the matzah crackers for 2-3 minutes, until puffed and golden, and then flip and bake the other side for another minute or two. Watch carefully so they don’t burn. While one pan of matzah crackers is baking, you can roll out two more balls of dough and get your next pan ready for the oven.
Let the baked matzah crackers cool on wire racks. Store matzah crackers in an airtight container for up to 1 week.