Homemade matzos are worlds better than the store-bought kind. Making them, however, involves a bit of a race against the clock because for the bread to be truly unleavened (as tradition requires), you have just 18 minutes to make the dough and get it into the oven before fermentation takes place. Have everything ready before you begin, and you'll find the result to be well worth it.
Preheat oven to 500°. Put the salt and flour into the bowl of a standing mixer. Using the dough hook attachment, with the mixer set on medium speed, slowly add 3/4 cup cold water and mix until the dough pulls away from the sides of the mixing bowl and forms a ball. Continue to work the dough with the dough hook for another 5 minutes.
Transfer the dough to a lightly floured surface, cut into 4 pieces, and flatten the pieces slightly. Roll the dough through a pasta machine, changing the settings on each pass and gradually rolling the dough thinner and thinner until it's as thin as possible without breaking.
Cut the rolled-out dough into smaller sheets; it will be easier to handle. Dock the dough by pricking it all over with either a fork or a pastry docker. Lay the sheets on nonstick cookie sheets and bake (in batches if necessary) until brown, about 5 minutes. Remove from oven, let cool, and serve with pride at the seder table.
Photo: Ditte Isager