Matzo (many spelling variations) is unleavened bread that was used for the first Passover because the Israelite Slaves did not have enough time before fleeing from Egypt to allow the bread to rise.

Why did I want to make it? No idea! But I have been making my own bread for many years now and just decided it was time to try to make matzo. This isn't the season for Matzo but I like it - I really like it with peanut butter and jelly! Passover is the holiday just before Easter - The Last Supper was a Passover Seder.
www.interfaithfamily.com
/holidays/shabbat_and_othe
r_holidays/A_Jewish_Food_C
heat_Sheet.shtml?gclid=CPr
y5M76w6MCFQEhDQod-ClsfA

I found several videos at UTube and downloaded them to my computer (Real Player lets you do this) and today I decided to get brave and give it a try.

I didn't take pictures of mine - but I just found this article and it made me laugh so hard - mine didn't burn, heheheh.
www.amateurgourmet.com/2
010/03/how_to_make_matzoh.
html

This is the recipe I used but I decided not to start with 3 cups of flour! I used 1 cup and 1/3 cup water/oil mix - after reading the article above I see it should have been 1/2 cup liquid instead of 1/3rd - but it still came out pretty darn good.
www.youtube.com/watch?v=
sQ9zrKQJ27k&feature=related

They looked a lot like these:

www.youtube.com/watch?v=
z3HQ9Gn31FE

My dad is Jewish and my matzo passed his taste test! He only said I should have rolled them thinner! WooHoo!!

**edit: I am going to experiment with Whole Wheat & Rye flours too! I think the recommendation is 1/3 of the "specialty flours" to the regular white. (This is one reason I think it is funny when people buy whole wheat bread - it is never 100% whole wheat flour. The whole wheat flour is too 'heavy' to use as-is. And pretty much most flours are wheat.)