From homemade matzo to succulent brisket, here's how to cook up your tastiest seder ever.
This easy recipe, served at Wise Sons' Seder pop-up in San Francisco, is from Beauty's Bagel Shop in Oakland, CA.
About 2 3/4 cups flour, divided
1/2 teaspoon kosher salt
1/3 cup olive oil
About 1/2 tsp. fine sea salt
1. Set a pizza stone on an oven rack and heat oven to 500° for about 45 minutes (if you don't have a pizza stone, set a large baking sheet on a rack and heat until oven is hot).
2. Put 2 1/4 cups flour, kosher salt, and oil in a food processor. With motor running, slowly add 1/2 cup water. Dough will come together into a ball and should feel soft and supple; if it is sticky at all, add more flour, 1 tbsp. at a time.
3. Divide dough into 12 portions. Using a floured rolling pin, roll 1 portion at a time on a well-floured work surface into a round about 8 in. wide and just thin enough to see through. Lightly