Doug, if you added some grated parm, do you think this might be
sorta what you were looking for?


My Not Kosher Matzo

http://www.foodnetwork.com/food/reci..._22183,00.html

1 1/2 cups semolina flour, finest grind
1 1/2 cups all-purpose flour
2 teaspoons salt
4 eggs
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
2 tablespoons fresh thyme leaves
1/2 cup finely chopped onion

Place the flours, salt, eggs, and half of the olive oil in the bowl of
a food processor fitted with a steel blade or an electric mixer fitted with
a dough hook. Mix or process until the dough forms a ball. Turn the dough
out into a clean bowl and cover with a damp towel, Let it rest at room
temperature for at least 2 hours.
Preheat the oven to 400 degrees F.
Using a pasta machine or a rolling pin, roll out the dough until it is
very thin, like lasagna (number 1 on the pasta machine or as thin as
possible without tearing). You should have approximately 6 sheets, about 6
by 10-inches each.

Place the dough on baking sheets and brush very lightly with the
remaining olive oil. Sprinkle lightly with the salt, thyme, and onion. Bake
the matzoh for about 10 minutes, or until golden brown and crispy.