The crisp, cracker-like leaven-free bread known as matzo is made from flour, water and, sometimes, salt. To make matzo meal, you need only to process prepared matzo in a blender until the crumbs reach the desired consistency. Although you can make matzo meal from commercial matzo, making your own is quick and simple and yields better-tasting meal. While matzo and matzo meal made from white flour are traditional, you can use whole-grain flours for more nutrients. Store the matzo meal in an airtight container for one week.
Measure white flour into a food processor or an electric mixer with a dough hook. Add salt, if desired, using 1/4 teaspoon per cup of flour used.
Process the flour on medium. Add water gradually, with the processor or mixer still running, until a ball of dough forms that resembles the texture of pizza dough. Use approximately one part water to two parts flour.
Divide the dough into even pieces. Form each into a ball.
Sprinkle a flat, clean surface with a light dusting of flour. Use a rolling pin to roll each matzo dough ball to the desired thinness.
Transfer the matzo to baking sheets lined with parchment paper. Bake until very crispy and brown, about 3 to 5 minutes at 500 degrees Fahrenheit. Rotate the baking sheets halfway through the cooking time if you are using two sheets.
Cool the matzo thoroughly. Place the pieces in a food processor or blender. Process until the meal is evenly ground to your preferred texture.