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Matzo

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description Matzo Overview

Matzo, also spelled matzah, is an unleavened flatbread traditionally made from flour and water. It is a central food of the Jewish festival of Passover, during which leavened grain products are restricted under religious law. Its plain, crisp form commemorates the biblical Exodus story, in which the Israelites left Egypt before their bread dough had time to rise. Matzo is used both as a ritual food and as an everyday ingredient.

help Matzo FAQ

Why must matzo be baked within 18 minutes?

Jewish law treats flour and water together as becoming chametz (leaven) if left too long, so traditional matzo production caps the time from mixing to baking at 18 minutes. After that window, the dough must be discarded and equipment cleaned before starting again.

What is the difference between regular matzo and shmurah matzo?

Shmurah matzo, meaning 'guarded,' is made from grain that is watched from harvesting or milling onward to ensure it never contacts water before baking. It is typically round and hand-baked, and it is the type traditionally preferred for the Passover Seder.

Is matzo gluten-free?

No, standard matzo is made from just wheat flour and water, so it contains gluten like regular bread. Gluten-free matzo-style substitutes exist, made from tapioca or other non-grain flours, but their Passover status can vary by certification.

Which brands make matzo for Passover?

Manischewitz is the most famous American producer, and its rival Streit's ran a storied factory on Manhattan's Lower East Side until moving out of the neighborhood in 2015. Both have supplied kosher-for-Passover matzo to U.S. supermarkets for the better part of a century.

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