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.
What you will need
About 2 3/4 cups flour, divided
1/2 teaspoon kosher salt
1/3 cup olive oil
About 1/2 tsp. fine sea salt