Ari & Ari: How To Bake Your Own Hand-Made Matza In an Emergency

General Overview

1. These instructions are for the corona emergency and for people who have contacted me and are concerned they will not get matzah for Pesach. In normal times, you should not make matzah without learning the laws in detail and observing actual matzah baking due to the heavy responsibility of potential chametz.
2. The prohibition of owning/eating chametz on Pesach carries the most severe of heavenly penalties, that of karet. This is a serious responsibility should you decide to bake matzah. The following rules must be followed to the letter.
3. The basic principle is that from the moment the flour and the water are mixed, you have 18 minutes to get it into the oven. That assumes that the dough is worked constantly
4. The dough should NEVER stop being worked. You can’t leave some dough on the table top for a minute or two. It must have constant kneading or squeezing.
5. The 18 minutes assumes normal temperature. But if something heats the dough or water up, like being close to the oven, or working outside in the sun, the concern is that the chemical process of leavening will be sped up and chametz will form in less than the 18 minutes. Therefore, the entire process should be done away from the oven and indoors away from windows.
6. All vessels and instruments used in this process must be new or kashered for pesach. If new, you need to toivel them.
7. Because of the 18-minute rule, any dough from a previous batch must be eliminated before the next batch is started. This includes from all tables and surfaces, all utensils, hands and under the fingernails. Rings and watches should therefore be removed before starting. Shirt sleeves must be rolled up, not pushed up or they will slide down. Long sleeves touch the dough and transfer chametz after 18 minutes.
8. Need lots of clean towels and paper towels. More than you think. Soap for hands, scrubbies to clean the surfaces and the rollers and the hole makers. Nail cutter in order to be sure nails are short so  dough does not get stuck underneath. Some small nail brushes to clean in between 18 minute cycles.
9. It takes a while to get the knack of this so don’t be discouraged if the first matzot are not kosher.

Leshma – Intent for the mitzvah

Since, this is for the mitzvah of matzah, every step of the process should be done for the sake of the production of matzah. That includes: the grinding, water preparation and the entire process from the minute of mixing till the baking. We say out loud  “ לשם מצות מצוה  – Leshem matzot mitsvah meaning-_ “for the sake of the matzot that will be used for the mitzvah of matzah”

The Flour

The flour must be made from wheat (or one of the “5 grains”). Commercially made flour is NOT TO BE USED FOR MATZOT. It is both dampened in the grinding process which renders it chametz and ground much to fine.

1. Ideally you should go find a field and be involved in the cutting of the wheat. The wheat should be guarded from having any water or rain on it from the time of cutting.
2. In a worst-case scenario like Corona, you could buy the raw grains and have them ground in a clean grinder.
3. If neither are available contact your Rabbi or Ari Zivotofsky ( ari.zivotofsky@biu.ac.il ) or me, Ari Greenspan ( ari@greenspandental.com) for advice.

For those of you in Africa who have contacted me , traditional stone grinders are found in villages https://www.123rf.com/photo_106026447_an-african-woman-grinding-cereals-millet-into-flour-using-traditional-grindstones-burkina-faso-.html

1.  You must be sure they are clean and dry. Use a dry metal brush, to clean the surface.

A small coffee grinder can be cleaned well and used. See   https://www.youtube.com/watch?v=JcqrjmwJ3Ug

1. The flour should be rough, not fine like store bought white flour.

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From Halachic Adventures, here.