of wheat blessed by a rabbi was set aside to be harvested seperately. The wheat was milled using specieally cleaned (and blessed) millstones in order to ensure no contamination by leavening agents. Most communities decorated their homemade matzoh with small holes, using a metal comb or fork to help prevent the bread from forming air pockets and rising during it's short baking time. If any bread puffed up during cooking, it was pushed down firmly to force the air out.

Today in Moscow, in Jerusalem, in New York, and in many other places in the world, the production of matzoh has been centralized and commercialized. We've come to think of it as a somewhat tasteless cracker that comes in a cardboard box. But homemade matzoh is a far more interesting and tasy bread."