Then I read Mark Bittman's recipe in The New York Times for home made olive oil matzo and decided to try it. A reasonably tasty but ugly flatbread - not puffy like the pictures. I decided to use the same recipe, but to prepare the bread on a grill pan instead of baking it. After a few experiments, I got a delicious and nice-looking result, using a medium grill pan and brushing the bread with olive oil and a little sprinkling of fleur de sel.
Home Made Olive Oil Matzo