Traditional matzo contains only flour and water. But Hillary Sterling, the chef of Ci Siamo in New York City, based her recipe on a Sardinian flatbread called pane carasau, which traditionally includes olive oil for richness and salt for flavor. The result is an airy, tender matzo that’s not hard to make at home. The key to rolling out the dough very thinly is to do so on an unfloured surface; you want the dough to grip a little so it can stretch (the oil in the dough will keep it from sticking). Note that these matzos are not kosher for Passover. ...read more read less