matzot

Matzot, also spelled matzah or matzoh, are unleavened breads central to Jewish cuisine and the observance of Passover. They are traditionally made from flour and water and baked quickly enough to prevent any fermentation, resulting in a flat, crisp product. The term derives from Hebrew matsah, meaning “unleavened.” In Jewish law, the five grains of biblical antiquity—wheat, barley, rye, oats, and spelt—are the grains that may be used to produce matzah for Passover, with wheat being the most common.

Production and varieties vary. Most commercial matzot are simple, thin sheets or crackers produced from flour and water, rolled out and baked at high heat. A special category, shmura matzah, is guarded from the moment the grain is harvested to ensure no fermentation occurs, and is often used in more traditional or stricter observances. Some communities distinguish between hand-made and machine-made matzah, and between plain matzah and varieties with flavorings or added salt. Matzah meal, ground from matzah, is used in various dishes and baked goods throughout Passover.

Usage and symbolism. Matzah is a central element of the Passover Seder and is eaten to commemorate the Israelites’ hasty departure from Egypt, which left no time for their bread to rise. The Haggadah describes matzah as the “bread of affliction” and it is eaten at specified points during the Seder, as well as during other meals in the holiday period. In many households, additional matzah products—such as matzah balls or matzah-based desserts—appear in cuisine during Passover, while chametz remains prohibited.