Matzah

Matzah, or matzo, is an unleavened flatbread central to Jewish ritual and cuisine. Eaten during the festival of Passover, it recalls the Israelites’ hasty departure from Egypt, when there was no time for dough to rise. In Jewish law, Passover requires eating unleavened bread for the duration of the holiday, and matzah is the standard form used during the meal. It is traditionally made from flour and water, mixed and kneaded quickly, and baked or roasted before fermentation can begin.

Most matzah is made from wheat flour, though other grains permitted for matzah include barley, rye, oats, and spelt. To prevent leavening, the dough is formed and baked within a short window—commonly 18 minutes after water first contacts flour. Some producers prepare shmura matzah, which is guarded from harvest to baking to minimize contact with moisture. Matzah may be sold plain or with toppings such as sesame seeds, and it also exists as the basis for matzah meal used in other Passover dishes.

In the Seder, two whole matzot are placed on the table as part of the ritual; throughout Passover, many households eat matzah at meals instead of chametz bread. Matzah is used in dishes such as matzah ball soup and matzah brei. It is stored in a dry place to prevent staleness. Because traditional matzah is made from gluten-containing grains, it contains gluten; gluten-free matzah is produced for those avoiding gluten, though availability and halachic considerations vary.