Matzo major forms of matzo. In many western countries the most common form is the hard form of matzo which is cracker-like in appearance and taste and is used in all Ashkenazic and most Sephardic communities. Yemenites, and Iraqi Jews traditionally made a form of soft matzo which looks like Greek pita or like a tortilla. Soft matzo is made only by hand, and generally with "shmurah" flour. Flavored varieties of matzo are produced commercially, such as poppy seed- or onion-flavored. Oat and spelt matzo with kosher certification are produced. Oat matzo is generally suitable for those who cannot eat gluten.
Bread trough Bread trough A bread trough, dough trough or kneading trough, sometimes referred to as artesa, is a rectangular receptacle with a shallow basin, and a traditional kneading tool used for the making of dough. The wooden form has been used in Europe for centuries in breadmaking. A kneading trough ( "mishereth") is a term for the vessel in which dough, after being mixed and leavened, was left to swell or ferment (; ; ). The dough in the vessels at the time of The Exodus was still unleavened, because the people were compelled to withdraw in haste.((Eastons)) The first citation