Everything Matzo

Directions

1. 1
   Add a pizza stone to the oven and preheat to 500° F.
2. 2
   Combine the flours and salt in a food processor. Pulse a few times to blend. With the food processor running, drizzle in the oil, then the water. If a dough hasn't formed by the time all the water is in, pulse a few more times. If this doesn't work, add a tablespoon of water and pulse again. Err on the side of under- versus over-processing. It *shouldn't* form one big blob, but rather a mealy mixture that holds together when poked or squeezed.
3. 3
   Transfer the matzo dough to a bowl, encourage into a sort of-ball by hand, and cover. Let rest for about 10 minutes-or don't, if you're trying to accomplish this is under 18 minutes.
4. 4
   Divide into 16 pieces (they don't have to be perfectly even).
5. 5
   Roll and bake-a couple at a time, if your pizza stone has the space-while keeping the rest of the pieces covered with a towel, to prevent any drying out: Working on an un-floured work surface, roll each piece into a 6- by 6-inch square, or as thin as possible. Brush the egg white on top. Sprinkle generously with everything seasoning. Use your hands to press the seasoning into the matzo (be firm, it can handle it). Gingerly pick up the matzo and lay on the hot pizza stone. Bake for 2 to 2 1/2 minutes. Remove to a cooling rack.