Instructions: 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.

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