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Matzo

water baker's flour

Pour the flour into a bowl, and add water while stirring. Stop
before all the water is absorbed.

Knead the dough; you want it to end up very stiff. Once all the
flour has absorbed water and you're left with a smooth ball of
dough, roll it out thinly - the thinner the better - and prick it
all over with a fork. Place immediately into a very hot oven,
preferably on a pizza stone. Take it out as soon as they're cooked
through - this will only be a few minutes.

That's it.

Now you know why it's called "the bread of affliction".

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