Matzo is a crunchy food with great symbolic significance. It symbolizes the days of yore, when the Jewish nation fled Egypt in the middle of the night with just dough on their backs. The dough was baked naturally by the sun, until it formed into organic, scrumptious crackers.
As can be derived from its historical context, Matzo is a humble food. Poor man’s bread if you will. The delicacy consists of nothing more than flour and water. Matzo is a food which abhors moisture. Water used for baking the matzo must be cooled overnight, as warm water might cause the dough to rise. Fresh spring water creates purely unleavened matzo. When voyaging upon this enlightening and adventerous project, do not use tap water or bottle water, as it will skew the delightful outcome.
Quickly mix spring water and flour in a bowl with 3 and 1/4 parts flour to 1 part spring water.
On a clean surface, knead a handful of the mixture with a rolling pin. Knead the dough between 60 and 90 seconds, until it is paper thin.
Once the diameter of the dough is 6-8 inches, roll the dough with a rolling pin that has little spikes sticking out of it.
Your dough should look like this:
Carry your holey dough to a red brick oven. The heat should be between 600 and 800 F.
Bake for two to three minutes.
Your Matzo is now ready. Breath in its delightfully thick and zesty aroma. Allow your jaw to crunch into the essential bread which derives of so little, yet connotes a tremendous richness of heritage: the legacy of a nation.