1 1/2 cups flour
1/2 teaspoon kosher salt
1/3 cup olive oil
1/3 cup cold water
Grab a buddy or your sweetie to help you. It is much easier with two people. One to make and roll out the dough. One manning the oven.
1. Preheat oven to 500º F.
2. Put flour, kosher salt and oil in a food processor and mix on low setting.
3. With motor running, slowly add 1/4 cup of the water. Add additional water as needed to make the dough come together as a ball. The food processor may need to be switched to the high setting as the dough comes together. The dough should be very soft and supple, but not sticky. Add more flour if the dough becomes sticky.
4. Divide dough into 10 to 12 portions. Each portion should be about the size of a golf ball.
5. Use a floured rolling pin to roll out each portion on a floured surface. Roll out each dough portion until just thin enough to see through.
6. Place each piece of rolled out dough on a cookie sheet. One cookie sheet will usually hold two pieces of matza.
7. Lightly sprinkle with sea salt and coriander. Then prick dough all over with a fork to prevent puffing.
8. Bake approximately three minutes until very lightly browned and crisp on one side. Turn using a wide spatula and bake approximately three more minutes until very lightly browned and crisp.
9. Ensure matza is crisp in the center. Bake longer if needed. Keep a close eye on the matza while cooking to prevent burning
10. Cool matza on cooling racks until completely cool. Store in air tight containers. There is no need to refrigerate.