Dinner Tonight: Minimalist Matzoh

I just realized I haven't written a cooking post in awhile, and of course I didn't want to deprive anyone reading Law & Food of my masterful cooking skills that will blow your mind with it's originality (I'm actually very humble).

As all Jews (and therefore the rest of NYC) know, Passover is in full effect (if you can call it that after the first two nights). So what does that mean for me?  Well... in the past few years a conservative Passover regimen has descended into a Seder and not much else (a total reform move).

However, I love matzoh, especially this time of year (obviously). For the most part, I just cook matzoh brie, or fried matzoh as we called it at my home (and nowhere else apparently). That's for another post.  Yet with matzoh on my mind I was intrigued by Mark Bittman's Minimalist column from last week, where he wrote about a Sardinian flatbread, similar to matzoh, and made with just flour and olive oil.