Matzah booklet

Matzah recipes and teachings booklet cover

Here's How:
Oven: Put the oven through a full self-cleaning cycle to make it kosher for Passover.
Ingredients needed: 1) cold water from the faucet 2) special flour called kemach shel matzah shamura (flour watched from the moment of harvest to the moment of packing to make sure it has not come into contact with any moisture).
Utensils needed: 1) measuring cups 2) large bowl for dough 4) roll of paper 4) rolling pin 5) tool for making holes in the dough 6) tiles for lining oven shelf 7) peel - flat metal plate with a handle for taking the matza out of the oven. All utensils should be kosher for Passover.
Prepare the oven by lining the oven shelf with floor tiles. Leave some space between the tiles and the sides of the oven.
Set oven on highest temperature setting.
Place clean paper on work surface and prepare utensils.
At this point, the clock starts to tick. There must be no more than 18 minutes from the time the water is mixed with the flour until the time the matzah has been completely baked in the oven.
Depending on how many matzot you want, measure 1 part water and 3 parts flour.
Quickly mix and knead into a firm ball of 1-2 inches.
Roll out dough as thin as possible.
Poke holes in the dough.
Check to make sure no more than 15 minutes passed since the flour and water were mixed. Put matzah onto the tiles in the hot oven.
Bake on tiles for 2-3 minutes until done.
Remove using the peel.
Put clean paper on the work surface, and repeat steps 7-1 
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