How To Make Matza Anywhere

by Phil Schneider

Matza is the unleavened bread that Jews bake and eat for 7 or 8 days each year around the world. It is not a simple process to make it, but it is fast. The time that it takes cannot be more than 18 minutes – or else it is not Matzah – and then is forbidden to be eaten on the Passover holiday.

The kneading process is done in stages in order to flatten out and turn the dough into a round or square shape. Then the Matza has holes put into it before it goes into the furnace. All of this is done in a rapid-fire fashion, as we reenact the story of the Jewish people in Egypt.

Indeed, the Jewish people in Egypt did not want to make Matza – they were in the process of making bread. But, since the redemption happened so quickly they did not have time to allow their “bread” to rise and turn into full-fledged bread. It became a new form of food – called Matza – a quickly baked version of bread. Therefore, we remember and reenact God’s salvation each year in a message of thanks for God’s constant help each and every day in our lives.

Matza is a cracker-like form of bread. But in some traditions – specifically the Yemenite tradition – it is like a soft pita. Either way, it is fun to bake and a quick project.

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