Judging by the number of comments on the stories about soft matzah, particularly those questioning the flour used for matzos that had been manufactured locally in the past under Kosher Australia, you’d think Kosher Australia (KA) would have been flooded with inquiries from consumers (briefly, one of the many objections to the locally produced soft matzah was that all flour in Australia is washed, and that renders it chametz. If that’s the case, how was matzah made here?)…
“This is what Hillel did in the times of the temple: he would wrap the Pascal offering, matzah and maror and eat them all together” (text of the Hagaddah, quoted from Talmud Pesachim 115a) The matzah most commonly used by Jews the world over is flat and crisp (of course how crisp depends on the brand, country of origin, and in some cases, the forearm strength of the Eastern European women in the area). However, this style of matzah is a relatively recent development in Jewish history. Until at least…
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