| Preheat oven to 500 ° F. 2 Cups Whole wheat flour ¾ Cup Water To qualify for Passover use, no more than 17 minutes may elapse from the time the flour is moistened, the matzo mixed, mixed, kneaded, and placed in the oven. | 1. Mix flour and water thoroughly with wooden spoon. Dust top of mixture and hands with small amount of flour. 2. Knead lightly for 3 minutes. Divide into 6 or 8 balls. 3. Flatten each all and use rolling pin to make flat cracker about 5" across. 4. Bake on Pizza stone or oiled cookie sheet for about 10 minutes in 500 ° F. oven. Remove matzot and serve soon for soft matzo. Otherwise, turn off the oven and leave matzo in, until oven is cool, so they will become crisp. Can be stored in air-tight cannisters for long periods. Serve with soups and cheese spreads. |