Matzo Calories

Matzo recalls the biblical account of the Israelites leaving Egypt in a hurry, without time for their bread dough to rise. It is therefore central to Passover meals and to the tradition of avoiding leavened foods during the holiday.

Basic matzo is made from flour and water, mixed and baked quickly so the dough does not rise. Some varieties include salt or other ingredients, while whole-wheat versions use a different flour from the classic refined-flour type.

Plain matzo tastes mild and grain-like, with a dry, crisp crunch rather than the softness of ordinary bread. Its flavor is fairly neutral, so it works with sweet toppings such as jam as well as savory spreads.

You can eat matzo plain, spread it with toppings, or crumble it into soups and other dishes. Because it is dry and crisp, it is often paired with moist foods; matzo brei is a popular way to cook it with eggs.

Yes, matzo can be eaten throughout the year, not only during Passover. Some people choose specially certified matzo for Passover because holiday observance can involve specific preparation requirements that ordinary matzo may not meet.

Matzo is made by mixing flour and water, rolling the dough thin, and baking it before it can ferment or rise. The quick preparation and baking are essential to the traditional unleavened bread-making process.

Matzo brei is a dish made by softening pieces of matzo and cooking them with beaten eggs, usually in a pan. It can be served savory or sweet, making it a familiar breakfast or brunch option in many Jewish households.

Keep opened matzo in an airtight container in a cool, dry place. Exposure to humidity can make the crisp sheets soft, so seal the package between servings and avoid storing it near steam or other sources of moisture.

The holes help limit bubbling and puffing as matzo bakes, keeping the sheets thin and crisp. They are made before baking, and their size and pattern can vary with the matzo-making method.