Q: I was ivited to a passover dinner and I had Matzah for the first time and I was wondering how you make it.
A: If you had a commercially made matzoh (the kind sold in square sheets with even rows of perferations), it is essentially impossible to duplicate by hand. However, the good news is that hand-made matzoh, while different, is much more interesting and tastes better. To make matzoh for Passover, you would need special Passover flour, you would need to have a Kosher kitchen that has been especially cleaned for the holiday, and so forth. But again, anyone can enjoy matzoh any time of year, so I am going to assume that all you want is something that tastes good. The basic ingredients couldn't be simpler: flour and water. Use 3 parts flour to one part water. So, for example, if you use 1 cup of flour, you need 1/3 cup water. Mix up enough flour and water to make a ball about an inch or two in diameter. Knead it for a couple of minutes, and roll it out as thin as you possibly can. Prick it all over with a fork, and place it into a hot oven for about 3 minutes. Ideally, matzoh should be baked on a baking stone (the same kind that is sold for pizza crusts) or, even better, in an oven lined with oven tiles, which are sold in gourmet shops. If you can set your oven up that way, you want to turn the heat to whatever the highest baking temperature the oven allows. If you can't get a stone or tiles for the oven, you can bake the matzoh on a heavy non-stick baking sheet, but you need to keep the heat down to 450 degrees F, and you will have to watch the matzoh very closely. Enjoy! And good luck!! BTW, don't even try to use a light, plain aluminum baking sheet. You can't make real matzoh on a greased pan, so all you will wind u with is burnt crumbles.