Food Network: My Not Kosher Matzoh

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My Not Kosher Matzoh
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986

Ingredients
1 1/2 cups semolina flour, finest grind
1 1/2 cups all-purpose flour
2 teaspoons salt
4 eggs
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
2 tablespoons fresh thyme leaves
1/2 cup finely chopped onion

Instructions
Place the flours, salt, eggs, and half of the olive

oil in the bowl of a food processor fitted with a steel blade or an electric mixer
fitted with a dough hook. Mix or process until the dough forms a ball. Turn the
dough out into a clean bowl and cover with a damp towel, Let it rest at room
temperature for at least 2 hours.

Preheat the oven to 400 degrees F.
Using a pasta machine or a rolling pin, roll out the dough until it is very thin,
like lasagna (number 1 on the pasta machine or as thin as possible without
tearing). You should have approximately 6 sheets, about 6 by 10-inches each.

Place the dough on baking sheets and brush very lightly with the remaining olive
oil. Sprinkle lightly with the salt, thyme, and onion. Bake the matzoh for about
10 minutes, or until golden brown and crispy.