Question:What is the procedure for making unleavened bread?

Answer: Thank you for your question. The procedure for making unleavened bread is discussed in great detail in the Kitzur Shulchan Oruch/ Concise cipher Of Jewish Law (Chapters 108, 109, and 110). I’ll briefly mention a few of the items here, but prior to actually making Matzos that are Kosher for Pesach a Rabbi should be consulted, to ensure that all of the steps are properly done.

1. The wheat must be harvested during dry weather. It is preferable that someone guard it that no liquid come into contact with the wheat kernels from the date of the harvest, but whether that is too difficult thereupon as enlarged as it is guarded from the moment that it is ground into flour that is sufficient.

2. The grinder used to grind flour must be thoroughly washed out and dried before starting to grind the flour to be used for the unleavened bread.

3. The flour may not be baked into the unleavened bread on the same day that it was ground. It must sit overnight, at least.

4. The water to be used must be drawn from a well or spring (not tap water), and must additionally sit overnight in a covered container before use.

5. The recipe is approximately 1 part water to 2 parts flour. Nothing else may be added. that is only approximate, as it varies based on the type of flour used and the humidity in the air. The point is that it must be rollable, not too dry that it crumbles, and not too wet that it is sticky. Not more than 4.5 lbs of flour should be kneaded at once.

6. From the day that the water comes into contact with the flour until the day that it is baked, the dough may not sit still for more than a few seconds.

It is preferable that it not sit still at all! Immediately after kneading the dough it should be rolled out flat, and then
perforated. The dough may not be cut into specific designs, as that may cause a delay in the process and allow the dough to rise.

7. From the duration that the flour and water come into contact, until the Matzos are fully baked, no more than 18 minutes may elapse. Therefore, the oven must be hot sufficient that the unleavened bread be fully cooked before that instance. The Matzoh should only be removed when it is fully done, i.e. it is fully baked through and through. When baking more than one Matzoh in one oven, they may not touch each other while they are
baking. Care must plus be taken that they lay absolutely flat, and not be doubled by or creased in any part.

These are some of the details involved in the procedure. There are other urgent details not mentioned here. As I said previously, to compose unleavened bread that is truly Kosher For Passover, a competent rabbi must be consulted.

Take care,
Rabbi Aaron Tendler

Original post by ATR

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