Nancy Young wrote:

> 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.
>
>


Could be ... very well could be! It was indeed somewhat like matzoh.

I will try brushing matzoh with olive oil, adding thyme and parmesan,
and putting under the broiler.

Doug McDonald