Editing Matzah (section)

==Preparation==
[[File:Matzo dough roller.jpg|thumb|Matzah dough roller, dated between 1840 and 1860, [[Jewish Musem of Switzerland|Jewish Museum of Switzerland]]]]
Matzah dough is quickly mixed and rolled out without an [[Autolysis (biology)#Use|autolyse]] step as used for leavened breads. Most forms are pricked with a fork or a similar tool to keep the finished product from puffing up, and the resulting flat piece of dough is cooked at high temperature until it develops dark spots, then set aside to cool and, if sufficiently thin, to harden to crispness.  Dough is considered to begin the leavening process 18 minutes from the time it gets wet; sooner if eggs, fruit juice, or milk is added to the dough. The entire process of making matzah takes only a few minutes in efficient modern matzah bakeries.

After baking, matzah may be ground into fine crumbs, known as '''matzah meal'''.  Matzah meal can be used like flour during the week of Passover when flour can otherwise be used only to make matzah.