Matzo them a denser texture than ordinary baked foods made with flour. Hasidic Jews do not cook with matzo, believing that mixing it with water may allow leavening; this stringency is known as "gebrochts". However, Jews who avoid eating "gebrochts" will eat cooked matzo dishes on the eighth day of Passover outside the Land of Israel, as the eighth day is of rabbinic and not Torah origin. Sephardim use matzo soaked in water or stock to make pies or lasagne, known as "mina", "méguena", "mayena" or . Communion wafers used by the Catholic Church as well as in some Protestant traditions
Matzo 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 matzo takes only a few minutes in efficient modern matzo bakeries. After baking, matzo may be ground into fine crumbs, known as matzo meal. Matzo meal can be used like flour during the week of Passover when flour can otherwise be used only to make matzo. There are two