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1
Preheat the oven to 400F.
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2
Combine the potato starch, flaxseed meal, and salt in a bowl.
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3
Add the shortening and use a wooden spoon to combine.
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4
Add the water, 1 tablespoon at a time.
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5
Your dough should be the consistency of Play-Doh.
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6
If its too sticky, add a little more potato starch.
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7
Lay out a sheet of parchment paper on your work surface.
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8
Transfer the dough and use your hands to combine into a ball.
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9
Divide in half, setting half aside.
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10
Mold into a ball, cover with another sheet of parchment paper, and roll out into a circle 8 inches in diameter.
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11
Peel off the top sheet of parchment paper, and then replace it.
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12
Flip the dough, still between the two sheets of parchment paper, and peel off the other sheet of parchment paper.
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13
Discard it.
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14
Using a fork, prick the matzo about 12 times.
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15
Transfer the matzo, still on the parchment paper, to a baking sheet.
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16
Trim the excess parchment paper.
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17
Repeat with the other half of the dough.
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18
You should be able to fit both on the same baking sheet.
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19
Bake for 15 minutes, until lightly golden.
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20
Transfer to a cooling rack to let cool completely.
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21
It will become crisp once its cooled.
