Preheat oven to 260 C (500 F). Mix all ingredients together. If dough is too dry, add a few drops of water. Lightly dust a workspace with 1 teaspoon flour and roll out dough as thin as possible. Cook on a lined baking sheet (or pizza stone) for 3 minutes. Flip bread and cook for an additional 3 minutes. After cooking Matzo, cut into small crumb pieces.
To make Dumplings:
Mix all ingredients together. (*Double amount of baking powder used if using German Baking Powder, eg. Dr. Oetker.)
Leave in a bowl and cover. Refrigerate for at least 2 hours. To make Matzo, add 25 grams white flour to bowl, mix ingredients together, and form into 25 g balls with lightly floured hands. Add more flour, if dough is too sticky.
Prepare a large pot with salted water. Drop balls into water and leave to rest for 10 minutes. Bring to a boil, then immediately reduce heat and simmer for 35 mins. If the dumplings fall apart while cooking, not enough flour was used. (Note: if making recipe Kosher, it is possible to reduce cooking time to 20 minutes, but expect the dumplings to be a little denser in that case.)