Matzah is one of the simplest breads/ crackers you can make. Salt and oil is optional, so all you really need is flour and water. Here's how to make matzoh.
1-cup all-purpose flour
1/3-cup water (add more if necessary)
1/2-teaspoon kosher salt (optional)
1-teaspoon olive oil (optional)
1. Move the top over rack to the most top position and preheat over to 475 degrees F. Also, preheat a baking sheet in the oven
2. Dust a work surface and a rolling pin with some flour. In a mixing bowl, mix 1 cup flour and pour in the water, about 1 tablespoon at a time. Stir the water and flour mixture together with a fork until the dough starts to turn into a ball shape. Remove dough from bowl and place onto the floured work surface. Knead dough quickly and firmly until it is smooth (this will take about 1 minute or less).
3. Divide the dough into four equal pieces and cut each piece in half, yielding 8 pieces total. Roll each of these pieces in a ball and then roll each ball into a 5-inch pancake. Slowly roll the pancakes even more until they are each about 8 inches across. The final pieces of bread should be very thin. Now, using a fork, quickly pierce the dough all over (about 25 times) making sure the holes poke completely through. Flip the dough and do the same to the other side.
4. Remove the hot baking sheet from the hot oven and place the circular pieces of dough onto the sheet. Place the baking sheet on the very top rack in the oven. Bake for 2 minutes then turn the breads over and bake for another 2 minutes (until they are lightly browned and crisp)
5. Remove from oven and transfer the matzot to a wire cooling rack. Lightly brush each with olive oil or cover with kosher salt (both to taste).