Preheat the oven to 450°F. Line two baking sheets with parchment paper.

In a small bowl, whisk the dry ingredients together. When the oven is preheated and all your materials and ingredients are in place, set the timer for 18 minutes.

Immediately pour the hot water into the dry mixture and stir with a fork. Using clean hands, knead the dough quickly. Break into three or four pieces and roll into balls. Sandwich one dough ball between sheets of plastic wrap dusted with tapioca starch. Roll the dough into a thin round for potato matzo or into a thin square for matzo squares. Remove the top plastic and flip the matzo onto the prepared baking sheet. Sprinkle the seeds and salt, if using, onto the matzo squares.

Repeat the process and place two rounds or squares on each baking sheet. Using a docking tool or a fork, poke holes in the dough. Quickly place the baking sheets in the oven and bake for as much remaining time as possible if you are working within the 18-minute rule. Otherwise, bake the matzo for 6 minutes. Flip the matzos over and bake for 6 to 8 minutes more, or until they are very brown with some black spots. Let the matzo cool on a rack.

Credit line: Recipe from Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, copyright © Lisa Stander-Horel and Tim Horel, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.