Matzo must be ground from one of the five grains specified in Jewish law for Passover matzo: wheat, barley, spelt, rye or oat. Per Ashkenazic tradition, matzo made with wine, fruit juice, onion, garlic, etc., is not acceptable for use at any time during the Passover festival except by the elderly or unwell. Matzo dough is quickly mixed and rolled out without an 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
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