Preheat the oven to 500℉.

Add the potato flour, potato starch and the salt to a bowl and mix.

Gradually mix in the water. The dough will appear crumbly but will come together as you knead. Turn the dough out onto a clean surface and knead until completely smooth.

Place the dough on a parchment-lined baking tray. Place a second piece of parchment on top, then press and roll the dough out until it is as thin as you can possibly make it.

Remove the top piece of parchment. Using a knife or pizza cutter, trim the edges so the dough becomes a rectangle. Then make more cuts across the dough to make it into smaller squares. With a fork (or dough docker- that's a spikey roller), poke a generous amount of holes in the dough, piercing all the way through it.

Bake for 20 minutes, or until matzo begins to darken.