Recipe courtesy of Suzanne Morchin.

2 cups whole wheat flour or 1 cup whole wheat flour and 1 cup barley flour

¾ cup water

Combine flour and water thoroughly with wooden spoon.

Dust the top of this mixture with a small amount of flour. Flour hands and knead the dough lightly for 3 minutes.

Divide into 6 to 8 balls, rounding them with floured hands. (Cracker-size matzoh can be made with smaller balls of dough.)

Oil a cookie sheet or use a heavy one that does not require oiling. Place balls on cookie sheet. Press down each ball with hands to make a flat cracker about 5 inches in diameter or use a rolling pin to flatten. Prick with a fork, to prevent swelling.

Bake for 10 minutes in a hot, preheated 500° Fahrenheit oven.

Remove matzohs and serve soon if they are to be eaten soft. Otherwise, turn off the oven and leave the matzohs in until the oven is cool. They will now have the consistency of crisp bread and can be stored in airtight canisters for long periods.

Serve with soups and cheese spreads.

To qualify for Passover use today, no more than 17 minutes may elapse from the time the flour is moistened, the matzoh mixed, kneaded, and placed in the oven.