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Directions • Place a large rimmed baking sheet into the oven and preheat to 500 degrees F. • In a large bowl, mix together the flour, regular salt, olive oil, and warm water until everything comes together to form a dough. If the dough seems dry, add a little more water, a tablespoon at a time. • Divide the dough into 8 pieces. • On a lightly floured surface, use a rolling pin to roll a piece of dough out as thinly as possible. • Repeat with the remaining dough pieces until you have 8 flat pieces. • Use a fork to prick holes in the surface of the dough (this lets some of the air out during baking, so it cooks more evenly).
• Lightly brush the matzo pieces with water or olive oil, then sprinkle with the flaky sea salt. • Working in batches, carefully place as many dough rectangles as can fit onto the pizza stone or baking sheet without touching.
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• Bake until the matzo is golden brown, about 2 minutes. • Using tongs, carefully flip the matzo pieces and continue to bake until the other side is golden brown, about 2 minutes. • Use tongs to remove the finished pieces and repeat with the remaining dough rectangles.