Homemade Matzoh 2 cups all-purpose flour 1 cup wholewheat flour spring water Preheat oven to 450 F. Line two large baking sheets with parchment paper. Mix two flours together and add water until you have a soft, kneadable dough. Knead about five minutes. Let dough rest a couple of minutes. Break off egg-sized portions of dough. Stretch as thinly as you can before rolling into thin, oval slabs that are as thin as possible. Prick each slab with a fork or pastry docker. Place on baking sheet and as soon as sheet is filled with matzohs, place in oven, and bake until crisp and buckled, about 3 minutes. Cool and eat. This recipe is from A Treasury of Jewish Holiday Baking by Marcy Goldman and has been reprinted with permission from the author. The book will be available in September, 1998, from Doubleday. © Marcy Goldman.

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