Ask any Jew, religious or not-so-much, what Matzah looks like, and most probably they will answer that it is hard and thin with many rows of holes punched in. Indeed, it is the practice of almost all Jews to eat thin Matzos. Some bakeries have even made a name for themselves by selling extra-thin Matzos, notably the famed Pupa-Tzehlim Matzah bakery of Williamsburg, New York.
However, in recent years there are a growing number of bakeries that bake extra thick and – if you’re lucky – soft Matzos1. These were used by Yemenites for generations, and are now gaining popularity among many Sephardic Jews. In this article, I would like to examine the various sources that deal with the issue of the proper thicknessthat Matzos should be.
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