Matzo

Preheat your oven to 500°F or 260°C. 

In a large bowl add your psyllium and 3/4 of the water and let sit for about 1  minute.

Once the psyllium has re-hydrated.  Add the rest of your ingredients and mix really well.  At this point you might need to add a bit more water.  You want to add enough water to bring the dough together.

When the dough is starting to clump together dump the mixture out onto your counter and knead it together.  When it is fully combined divide the dough into 8 pieces and flatten each with a rolling pin.  You might need a bit of flour to keep it from sticking to the counter, however keeping the dough wetter is better, so be sparing with the amount of flour you use.

Now either roll the dough out as thinly as possible with your rolling pin, or run the dough through your pasta machine to a thin setting.  I took my pasta machine from a 1 (the thickest) to a 3.

Dock each thinly rolled sheet with either a fork or a docking device to create little holes throughout the dough to allow for the dough to cook more evenly.

Place on a parchment paper lined baking sheet and spritz with water and sprinkle with Kosher or sea salt and bake for 4 minutes on one side and flip the matzah over and bake for a further 2 minutes.  (watch your dough as your oven might be slightly different than mine and you might need to adjust your times).  Remove from pan and let cool on a baking rack.

When cool store in an airtight container for up to a week or two and enjoy.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this pastry as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.