Homemade Matzo

Instructions

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1. 1 Line two rimmed baking sheets with parchment paper. Adjust oven racks to the upper-middle and lower-middle positions, and heat oven to 500°F (260°C).
2. 2 In medium bowl, whisk together all-purpose flour, whole wheat flour, and salt to combine. Add water and 2 tablespoons olive oil and stir to combine with a wooden spoon until a shaggy dough begins to form. Continue stirring until a slightly sticky dough forms. Turn dough out onto clean work surface and knead until dough is soft and no dough is sticking to hands, 2 to 3 minutes.
3. 3 Add 1/2 teaspoon olive oil to now-empty bowl and coat dough ball with oil to prevent drying. Cover bowl with a kitchen towel or plastic wrap and let dough rest for 20 minutes.
4. 4 When dough has rested, use a bench scraper to divide it into 6 equal portions and shape each into a ball. Working with 1 dough ball at a time on a lightly floured surface, use a rolling pin to roll it less than 1/16-inch thick—almost thin enough to see your hand through the dough—and at least 9 inches and up to 12 inches wideThe dough doesn't need to be perfectly round—irregular shapes are fine. Carefully drape the dough over the rolling pin, then transfer it to a parchment-lined baking sheet. Repeat with a second dough ball to fill the second baking sheet. Lightly prick each rolled-out dough round all over with a fork. Sprinkle tops with kosher salt, if desired.
5. 5 Bake 2 sheets at once, rotating and flipping the matzo halfway through baking, until crisp, dry, and spotty golden brown, 7 to 8 minutes total.
6. 6 Transfer baked matzo to a wire rack to cool. Repeat rolling, docking, and baking the remaining dough balls in batches of 2 (you should have 3 batches total) to make a total of 6 matzo crackers.