I am considering making my own matzoh this year.
Does anyone have any experience with this? I am looking for help specifically for the following:
1) What is a good flour-water ratio?
2) Is there any way for a home baker to get 'shmurah' flour?
3) Any way got get one of those spikey rolling pins? Are they all custom made?
I am curious is anyone has ever done this successfully (from both a taste and kashrus point of view).
No need for anyone to point out the multitude of reasons why this is not a good idea.