Matzoh bread is extraordinarily simple to make ingredient-wise, for obvious reasons. If you want to make them super duper kosher find directions at ehow.
I got this recipe online years ago, but it apparently originally came from this book.
2 C all-purpose flour
1 C whole wheat flour
Preheat oven to 450°. Line 2 large baking sheets with parchment paper. Mix the flours together. Add water till you have a soft kneadable dough. Knead about 5 minutes. Let rest 2 minutes. Break off an egg-sized portion of dough. Stretch as thinly as possible before rolling into oval slabs that are as thin as possible. Prick each slab with a fork. Place on baking sheet and as spoon as sheet is filled, placed in oven, and bake until crisp and buckled, about 3 minutes. Cool and eat.