- flour – 250 gr.
- water – 100 ml.
Sift the flour into a deep bowl.
Pour in the water.
Knead the dough.
The dough is very dense and elastic.
I put it in a plastic bag and let it rest for 30 minutes.
Then we divide it into several parts (depends on the diameter of the pan).
Roll out each workpiece with a rolling pin, the thickness of the cake should be about 1.5-2 millimeters. Now with a fork, we make frequent punctures throughout the tortilla.
We heat the dry pan, fry matzo on each side until golden brown and crisp.