Preheat the oven to 475 degrees F. , and place a baking sheet in the oven so that it will become preheated. The heavier the baking sheet the better, so as to retain heat).
Dust a clean work surface and a rolling pin with a little flour (a sifter is recommended).
Measure the flour into a mixing bowl, and then set a timer for 16 to 18 minutes maximum.
Start the timer when you begin to mix. Gradually add the water to the flour, stirring rapidly with a fork. Form the dough into a ball, and knead for about 30 seconds until the dough is smooth. This mixing should take under 2 minutes.
Divide the dough into 4 equally sized pieces. Form each piece into a ball. Flatten the ball between your hands, then place on the lightly floured surface.
Lightly dust flour on top of each piece of dough as necessary. First roll each piece into a 5 inch pancake shape, and then increase the size of each piece one inch at a time until all pieces are approximately 8 inches in diameter. Note: By rolling each piece in stages, you will give the gluten in the dough a chance to relax between rollings and make it easier to roll out.
Quickly and uniformly prick each piece of dough 25 times (all over) with a four tine fork, turn each piece over, and prick another 25 times. Be sure to make holes, not just indentations. This will help to keep the dough from fermenting as it bakes. Remove the preheated baking sheet.
With approximately 5 minutes left on the timer, quickly but gently place the flattened rounds of dough on the preheated baking sheet, and place on rack near the top of the oven (keep visible through window). Bake for 2 minutes on each side until the matzah is lightly brown and crisp. Transfer to a wire rack to cool. Cooking times will vary with type of stove and accuracy of thermostat.
Anoint with olive oil, and salt generously (like a cracker).