Probably not for purists, but this is really fun to make and really easy.
First, watch this video on NY Times.com
You can find the recipe also on the NY times web page
The only difference that we did was to poke holes (using a fork) in the matza before baking so it doesn't puff up like in the video. Also before adding the oil & water to the flour, set a count down clock to 18 minutes ... it's got to be less than 18 minutes from mixing flour & liquid to being completely done. With two cookie sheets in the oven at all times, and 3 or 4 matzot on a sheet, we had (some) time to spare
