If you've only eaten matzos from a box, homemade ones are a revelation—light, fresh, and totally addictive. And even inexperienced bakers can make them; this recipe from Blake Joffe and Amy Remsen, owners of Beauty's Bagel Shop in Oakland, California, has enough olive oil to make the dough supple and easy to handle.
Recipe Summary test
Nutritional analysis is per matzo.
Make ahead: Up to 2 days, stored airtight.
Beauty's Bagel Shop, Oakland, CA