 | 1/3 cup water
 | Preheat oven to 500. |
| Mix flour and water
thoroughly. |
| Turn out onto lightly floured
board or counter, and divide into 4 pieces. |
| Roll each out to about
1/2" thickness and prick on one side with fork. |
| Place in oven for 6 minutes,
then and bake for 2 minutes more.
 | Makes 4 loaves. |
| You can freeze the rest
and have enough for a month! |
| This recipe is taken from
the Jewish Holiday Kitchen by Joan Nathan. I generally
receive favorable comments.
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