Matzoh

Preheat the oven to 500 degrees. Place the flour in a pile on a work surface or in a bowl and make a well in the center. Pour 5 cups of water into the well and stir it with a fork, dragging the flour into the water from inside the pile. Add more water if needed until all the flour is mixed in and the dough is soft and pliable but not sticky.

Divide the dough into 4 equal pieces and knead each about 10 times, using a little flour to keep the dough from sticking. Scrape the work surface to remove any particles of dough and dust with clean flour. Roll one piece of dough into a 7-inch round that is less than 1/8 inch thick. Pierce the round completely through with a fork to keep the matzoh from buckling as it bakes. Lift the dough onto the rolling pin for support and place it on a heavy, ungreased baking sheet. If there is room on a baking sheet for 2 rounds, repeat with another piece of dough. If space is limited, do not roll out the dough until it can go directly into the oven.

Bake the matzoh until it curls, looks very dry, and shows some patches and edges, about 10 minutes, and turn it over. Bake until it is golden brown on the second side, 5 to 8 minutes longer. (Some very dark blisters are desirable because they add a special flavor.) Transfer to a wire rack to cool. Repeat with remaining dough.