Hi, Sherryann! Here is a recipe from The Jewish Holiday Kitchen by Joan Nathan published by Schocken Books Inc.

The cookbook cautions that because of the stringent laws concerning the baking of matzah, one should not try to make it at home for the Passover. The specially processed flour required is not available commercially. But this recipe is good for use at other times.

3 cups unsifted unbleached all-purpose flour
1 cup water

Preheat oven to 550 degrees F.

Place the flour on a board and slowly add the water, kneading the dough with your hands until it is firm. Take a handful of dough and roll out into a circle, using a long rolling pin. Prick on one side with a fork.

Place in the oven on a cookie sheet for about 6 minutes for the first side, then turn over for the remaining 2 minutes.