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 on the first night of Passover. ("Shĕmura" wheat may be formed into either handmade or machine-made matzo, while non-"shĕmura" wheat is only used for machine-made matzo. It is possible to hand-bake matzo in "shĕmura" style from non-shmurah flour—this is a matter of style, it is not actually in any way "shĕmura"—but such matzo has rarely been produced since the introduction of machine-made matzo.) Haredi Judaism is scrupulous about the supervision of matzo and have the custom of baking their own or at least participating in some stage of the baking process. Rabbi Haim Halberstam of Sanz ruled that machine-made matzo