If you prefer, use a pizza stone instead of a baking sheet.
You can use virgin or extra-virgin olive oil or substitute another oil, such as canola, coconut, or vegetable oil, if you prefer.
If the dough is still too dry, mix in 1 tablespoon (15 ml) of water at a time.
Roll the matzos into any shape you like so they’re at least 6 inches (15 cm) in diameter. Try simple ovals or rectangles, for instance.
It’s fine to place the matzos close together on the baking sheet since they won’t expand as they bake. Just ensure that the pieces aren’t touching.
The matzos will soften the longer they’re stored, so eat them quickly if you like them crisp.
If you prefer, substitute melted butter or ghee for the vegetable oil.
If the dough is too dry to stay together, slowly mix in more of the remaining 1⁄2 cup (120 ml) of water. Avoid pouring all of the water in at once or your dough might become too sticky to work with.
There’s no proper way to knead dough, so try folding and stretching the dough until you find a method that you prefer. Don’t sprinkle more flour over the dough or it may become too dry to roll out.
You could also use an overturned bowl to cover the dough.
Let the skillet or tawa heat while you begin rolling out the roti.
If you prefer, cut the dough into 12 equal pieces.
Turn the dough circle as you roll it out to prevent it from sticking to your work surface.
Continue to cook the roti in the skillet 1 at a time.
Store the leftover roti in an airtight container at room temperature for up to 2 days.
