Matza (Unleavened Bread)

Matza holds a unique place in Jewish tradition, as it recalls the hurried departure from Egypt, when the Hebrew people had no time to let their bread rise before fleeing. This bread of urgency has become, over the centuries, a symbol of remembrance and transmission, served each year during Passover (Pesach) in memory of this foundational event. Its preparation follows strict rules of speed, inherited from an era when the time between kneading and baking determined the ritual purity of the bread. Jewish communities in Eastern Europe, North Africa, and the Middle East have each preserved their own gestures surrounding this preparation, while respecting the same fundamental principle of absence of fermentation. Even today, artisanal matza, kneaded and baked by hand in certain communities, perpetuates a practice whose antiquity far exceeds that of most known breads.

• 500 g wheat flour (unleavened wheat type)
• approximately 250 ml cold water
• a pinch of salt (optional depending on tradition)

1. Measure the flour and cold water, ensuring that all equipment is perfectly clean and dry.
2. Quickly knead the flour and water together until a smooth dough is obtained, without letting the preparation rest.
3. Immediately roll out the dough into thin, even discs using a rolling pin.
4. Lightly prick the surface of each disc with a fork or toothed wheel to facilitate even baking.
5. Bake immediately in a very hot oven, with baking completed in just a few minutes.
6. Remove the breads as soon as they are golden and crisp, before they have had time to rise or ferment.

Matza is distinguished by its dry, brittle texture, almost biscuit-like, far removed from the soft crumb of leavened breads. Its taste, sober and slightly toasted, recalls the simplicity of pure wheat, without acidity or aromatic complexity. It is a stripped-down bread, whose discreet flavor leaves all the room for the dishes it accompanies.