Gluten-free matzo with pickled lettuce

1. Heat the water, vinegar, syrup, mustard seeds, red chilli flakes, and garlic in a sauce pan for 3-5 minutes to render the flavours. Allow to cool to room temperature, then pour over lettuce in a bowl. Press down with a weighted plate for about an hour. Transfer into a pickling jar and refrigerate.
Set a pizza stone or baking sheet in the oven and heat to 260C/500F for about 45 minutes.
In a bowl, combine the flour, salt, and olive oil. Slowly add in the 120ml of water until the dough comes into a ball.
Divide the dough into 12 portions.
With a floured rolling pin, flatten each portion of dough until about 8” wide. Cut into desired shape and prick all over with a fork.
Dust the pizza stone of baking pan and transfer the flattened dough onto it.
Bake for about 2 minutes per side or until crisp.
Serve with pickled lettuce on the side.