I am avid baker, but I never made shmura matzah before - thank you for this video! Yes proper kneading is key in all bread making certainly. I will try this next year for our seder. Thank you
We use also our fists for cneaingBelgium has a long tradition of macing bread and is same process actually even in longer wooden "troggs"with entire arms it is a very hard profession to be a bacery. Worcing all night.
So lovely to see the rav with his mishpocheh :) It makes him seem much more warm and approachable. He doesn't often seem to smile when he makes the videos.
I've been making matza like this a few years now. As soon as the matza comes off the fire and goes in the pan I keep it covered with a towel, this keeps the initial moisture in and much softer. I also use white Shmura flour which comes out softer.
This is very good: to see a renouned Rav, Posek and Father, further inspiring us to go back to real life and bake our Mazzoth ourselves, like our grandparentrs did all their life!! - No need for servitude from special Rebbes with black hats in regard to baking simple Pessah mazzoth!! A big warm virtual hug to the Rav and his nice family!!
I enjoyed your presentation on making Kosher Matzah. Having watched a couple other videos previously and attempting to make matzah with salt, olive oil, and water. I didn't know that adding the oil was not kosher for Passover. I am now baking kosher matzah following the instructions by Rabbi David Bar-Hayim. Thank you for an informative video lesson, Shalom.
I eat matzah every single day. In India, it is a staple. Search for Pulkha roti/ Chapati. It is super soft and tasty. hag haMas'ot Sameah' from Kerala, India from a lost community of the Jews of Kollam (mostly made of emigrants from Iraq, Ashur and Israeli emigrants from the time of Melech Shlomo), may Hashem return all of us back to His Torah.
If you were to buy flour at any commercial distributor in America, they have a hydration rate listed with the other specs of the particular flour and you would be able to figure out how much water that particular flour needs. That would translate to what's called, "baker's percentage." Per the weight of the flour, how much water you would need by weight.
Thank you for captioning this demonstration. However there were lots of typing errors and areas of importance that made no sense. It would be nice if some made the corrections. Thank you.
The Sameritans give the dough 30 min to absorb the water (which given they cook the massah on saj skillets, it's finished well under 45min as mentioned by the Rav), and some recipes for chapati, roti or saj bread, it can be done in as little as 10 min, allowing the flour to absorb the water for as little as 5 min, then 2 min for rolling, one min on each side on a hot skillet.
Thank you. I had the deep impression to make mazzot. Thought the same that it is a very important mitzvah. Everybody told me: no no no, don’t do it, if you make a mistake it’s a Desaster and a Bing sin..
My 16 year old son, David, made us a batch of matzot today. It was the best matzot I've ever had in my entire life! He used butter to soften up the dough and a tortilla press. We don't follow the Talmud but the Torah alone. We are not Karaites though. I have been raised Jewish and I studied at Talmud Torah Hertzlia in (Tijuca), Rio de Janeiro; we spell Hertzlia instead of Herzliah. After I married and experimented with what the Tanach said, Judaism became uncomplicated and a pleasure to follow. Happy Hag Hamatzot to everybody out there!
In regards to the ruling that if no such shemurah flour is available one may purchase regular flour for Pesach matzah what does this mean?. Not available?. My local stores do not have such flour. But in todays world one could order the flour through internet or mail. Is one then obligated to do so?. Or is it simply that when one goes to the store and it has no shemurah flour one is just fine purchasing the regular flour and has no obligation to search or order shemurah flour?.
It's not necessarily so easy to get sh'mura flour. Deliveries can be delayed (as happened to a Norwegian acquaintance trying to bake matza in Bergen) and/or companies can run out. I'm also wondering about the cost: if it is prohibitive and one is on a limited budget, is it OK a priori to forego the sh'mura flour option?
Hi you know i always made my unleaved bread and it is base on the bible in old testament i really want to eat that kind of bread because it reminds me of our lord
Is honey allowed , i ask this because exodus 16:31 the way it dicscribe the manna god provided said like coriander an tasted like honey waffers would you please answer this is honey allowed being the manna tasted of honey
Traditionally you can't tell the difference. It comes up in Talmudic and Halakhic sources often on what to do if bread got mixed in with the masah. The assumption is you don't know which is which so you can't easily pick out the hames from the masah.
Very interesting but a little problematic. The shulchan aruch (סוף סימן תנט) clearly forbids adding flour after kneading has begun. That becomes especially problematic when rolling out the dough on flour, since the flour doesn't mix with the dough. What is more severe however; the beis yosef writes (סימן תסא) that one shouldn't bake in a frying pan, without heating it first while it's covered, and covering it after putting the matzos in. The reason for this is, because if done as in this video, the bottom of the matzo bakes while the surface which is still raw gets a chance to warm up, causing it to become chometz quickly. I'm not trying to convince machon shilo and its followers, since they have a much more "enlightened" approach to halacha. But it's important for anyone who still cares about the shulchan aruch and traditional halacha to note, that this baking method would be unacceptable by any normative orthodox standard. It would be nice if rabbi bar Chaim could clearly state that this goes against the shulchan aruch to avoid misleading unsuspecting viewers. גוט יום טוב
Does the clock start ticking from the time the water is mixed or after the kneading stops? And where is it allowed to cook it on a skillet versus an oven?
@@GavrielAbrahams this helps me understand why so many people making this, rush thru it hysterically. I’ve watched several videos and they stress that the timer starts when they pour the water into the flour. Your method makes sense. Those do not kneed the dough except to bring it together . I’m so glad I found this video.
If you are able to make fresh matza daily, that means you have to have the flour (chumatz) .... Does tgis mean that you clean you house of "regular" chumatz, and then use special flour set aside?
I had learned many years ago, that the matzah needed to be pierced: one reason was to rid the matzah of moister / water, prevent fermented flavor. Another was in keeping with the Messianic prophesies of such from the Psalm's of David as well as that of Isaiah who speak of his hands and feet being pierced, along with his side. I'm shocked to hear of matzah being made without being pierced. It is rather sad.
Shouldn't matzo be produced from emmer wheat as opposed to modern wheat which is a natural hybrid of emmer and some other grass plus scientific genetic manipulations from the 1950s? I wonder whether matzo is even valid from regular wheat!
Rabbi thank you as this has been in my mind always but I lack the depth of knowledge. How ever one question to you . What drink does one take with this bread.? Do you only take on Passover only ?
fwiw Ethiopians do add oil, and some Sephardi group (I can't remember which) argued that oil is required because oil was used for the korban (the sacrificial matzah in The Temple). But it's also worth noting that the Samaritans do NOT put oil in theirs, and Levantine markouk/saj bread also does not have oil in it.
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This blessed me tremendously. Thank you very very much.
Just what I needed. Thank you 🙏 and May Hashem bless you, your family and Kol Am Israel. Amen.
It was so wonderful to listen and watch. And children helping!! Such a blessing!!
Shalom and thanks
This is a particularly important video in my opinion. If my wife will agree I may follow this method and make my own matzah next Pesach .
Thank you Rabbi for sharing this intimate video with us, I am really grateful, very meaningful and priceless lesson.
Thank you Rabbi for allowing us into your home. Hashem be with you
I am avid baker, but I never made shmura matzah before - thank you for this video! Yes proper kneading is key in all bread making certainly.
I will try this next year for our seder. Thank you
We use also our fists for cneaingBelgium has a long tradition of macing bread and is same process actually even in longer wooden "troggs"with entire arms it is a very hard profession to be a bacery. Worcing all night.
“This is an basic skill every Jews should possess.” - the Rabbi . We needed someone to say this.
Thank you for inviting us into your house. Shabbat shalom
Thank you Rabbi for sharing and explaining this very meaningful lesson
So lovely to see the rav with his mishpocheh :) It makes him seem much more warm and approachable. He doesn't often seem to smile when he makes the videos.
He has the kindest most serene face
Thank you Rabbi for your sharing. I gain a new insight into making matzah.
I've been making matza like this a few years now. As soon as the matza comes off the fire and goes in the pan I keep it covered with a towel, this keeps the initial moisture in and much softer. I also use white Shmura flour which comes out softer.
This is very good: to see a renouned Rav, Posek and Father, further inspiring us to go back to real life and bake our Mazzoth ourselves, like our grandparentrs did all their life!! - No need for servitude from special Rebbes with black hats in regard to baking simple Pessah mazzoth!!
A big warm virtual hug to the Rav and his nice family!!
I enjoyed your presentation on making Kosher Matzah. Having watched a couple other videos previously and attempting to make matzah with salt, olive oil, and water. I didn't know that adding the oil was not kosher for Passover. I am now baking kosher matzah following the instructions by Rabbi David Bar-Hayim. Thank you for an informative video lesson, Shalom.
Toda rabba Rabbi. Chag Pesach Shameach
Thanks so very much for your excellent presentation how to make soft Matzahs. In appreciated it more than I can express. Shalom!
I eat matzah every single day. In India, it is a staple. Search for Pulkha roti/ Chapati. It is super soft and tasty. hag haMas'ot Sameah' from Kerala, India from a lost community of the Jews of Kollam (mostly made of emigrants from Iraq, Ashur and Israeli emigrants from the time of Melech Shlomo), may Hashem return all of us back to His Torah.
Thank you Rabbi for showing us how matzah cake is made. Blessed be Hashem G‑d our King of the Universe. Shalom!
If you were to buy flour at any commercial distributor in America, they have a hydration rate listed with the other specs of the particular flour and you would be able to figure out how much water that particular flour needs.
That would translate to what's called, "baker's percentage."
Per the weight of the flour, how much water you would need by weight.
hashem should bless your wonderful family!!
How about cleaning for Pesach frenzy? That would be really helpful if Rabbi could address this.😀
Thank you for captioning this demonstration. However there were lots of typing errors and areas of importance that made no sense. It would be nice if some made the corrections. Thank you.
The Sameritans give the dough 30 min to absorb the water (which given they cook the massah on saj skillets, it's finished well under 45min as mentioned by the Rav), and some recipes for chapati, roti or saj bread, it can be done in as little as 10 min, allowing the flour to absorb the water for as little as 5 min, then 2 min for rolling, one min on each side on a hot skillet.
Rabbi serious about his Matzah... me like it
Question: Where do you get the flour from if you make matzot during Pesach? A great vid by the way!
I love this video from the Rabbi Hayyim.. I wish I can contact him directly to ask more details about the matzah halachot.
Is it possible I could buy the maztoh from u for next year sedar
Thank you.
I had the deep impression to make mazzot.
Thought the same that it is a very important mitzvah.
Everybody told me: no no no, don’t do it, if you make a mistake it’s a Desaster and a Bing sin..
My 16 year old son, David, made us a batch of matzot today. It was the best matzot I've ever had in my entire life! He used butter to soften up the dough and a tortilla press. We don't follow the Talmud but the Torah alone. We are not Karaites though. I have been raised Jewish and I studied at Talmud Torah Hertzlia in (Tijuca), Rio de Janeiro; we spell Hertzlia instead of Herzliah. After I married and experimented with what the Tanach said, Judaism became uncomplicated and a pleasure to follow. Happy Hag Hamatzot to everybody out there!
According to Jewish law I don't think anything but water and flour is allowed in matzah for Seder night
GREAT
Excellent video !
35:00 a commentary of the inflexibility of ultra orthodoxy itself.
In regards to the ruling that if no such shemurah flour is available one may purchase regular flour for Pesach matzah what does this mean?. Not available?. My local stores do not have such flour. But in todays world one could order the flour through internet or mail. Is one then obligated to do so?. Or is it simply that when one goes to the store and it has no shemurah flour one is just fine purchasing the regular flour and has no obligation to search or order shemurah flour?.
It's not necessarily so easy to get sh'mura flour. Deliveries can be delayed (as happened to a Norwegian acquaintance trying to bake matza in Bergen) and/or companies can run out. I'm also wondering about the cost: if it is prohibitive and one is on a limited budget, is it OK a priori to forego the sh'mura flour option?
Hi you know i always made my unleaved bread and it is base on the bible in old testament i really want to eat that kind of bread because it reminds me of our lord
Is honey allowed , i ask this because exodus 16:31 the way it dicscribe the manna god provided said like coriander an tasted like honey waffers would you please answer this is honey allowed being the manna tasted of honey
4 inches thickness, oh my. I wonder how do you distinguish tortilla/ pita from matzah?
Traditionally you can't tell the difference.
It comes up in Talmudic and Halakhic sources often on what to do if bread got mixed in with the masah. The assumption is you don't know which is which so you can't easily pick out the hames from the masah.
Technically a tortilla is made with lard. These are more like saj or markouk bread.
I was going to say.. matzah has no fat in it. Often no salt either.
Very interesting but a little problematic. The shulchan aruch (סוף סימן תנט) clearly forbids adding flour after kneading has begun. That becomes especially problematic when rolling out the dough on flour, since the flour doesn't mix with the dough. What is more severe however; the beis yosef writes (סימן תסא) that one shouldn't bake in a frying pan, without heating it first while it's covered, and covering it after putting the matzos in. The reason for this is, because if done as in this video, the bottom of the matzo bakes while the surface which is still raw gets a chance to warm up, causing it to become chometz quickly.
I'm not trying to convince machon shilo and its followers, since they have a much more "enlightened" approach to halacha. But it's important for anyone who still cares about the shulchan aruch and traditional halacha to note, that this baking method would be unacceptable by any normative orthodox standard.
It would be nice if rabbi bar Chaim could clearly state that this goes against the shulchan aruch to avoid misleading unsuspecting viewers.
גוט יום טוב
In old testament in the bible have a procedure how to make unleavened bread that can able to bring offering to god
thank rabbi for teaching me torah, teaching me how be a jew in order to please hashem.
I can help you.
How long do these last without putting them in the freezer?
They get stale fast.
Does the clock start ticking from the time the water is mixed or after the kneading stops? And where is it allowed to cook it on a skillet versus an oven?
I don't have the sources on hand, but it starts when you stop kneading. I know all this stuff is google-able, so some digging should pull it up
@@GavrielAbrahams this helps me understand why so many people making this, rush thru it hysterically. I’ve watched several videos and they stress that the timer starts when they pour the water into the flour. Your method makes sense. Those do not kneed the dough except to bring it together . I’m so glad I found this video.
If you are able to make fresh matza daily, that means you have to have the flour (chumatz) .... Does tgis mean that you clean you house of "regular" chumatz, and then use special flour set aside?
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Why can't the matzahs be pager thin?
I had learned many years ago, that the matzah needed to be pierced: one reason was to rid the matzah of moister / water, prevent fermented flavor. Another was in keeping with the Messianic prophesies of such from the Psalm's of David as well as that of Isaiah who speak of his hands and feet being pierced, along with his side. I'm shocked to hear of matzah being made without being pierced. It is rather sad.
Shouldn't matzo be produced from emmer wheat as opposed to modern wheat which is a natural hybrid of emmer and some other grass plus scientific genetic manipulations from the 1950s? I wonder whether matzo is even valid from regular wheat!
Matza can be made from any of the 5 grains, not only wheat. The other four are barley, oats, spelt, and rye. Nothing in the Torah specifies wheat.
Hello and shalom to all. Can I ask? If less then 1% Jewish are you still a child of Great I am.
John 1:12
But as many as received him, to them gave he power to become the sons of God, even to them that believe on his name
Rabbi thank you as this has been in my mind always but I lack the depth of knowledge. How ever one question to you . What drink does one take with this bread.? Do you only take on Passover only ?
IN THE ATMOSPHERE THERE IS WATER.WE ALL ARE SOROUNDED BY IT. BY YEAST. . THEREFORE THERE IS NO WAY IT COUL BE WHEAT, BUT CORN.
Is it okay to add olive oil?
Not for massah, which is strictly water and flour.
fwiw Ethiopians do add oil, and some Sephardi group (I can't remember which) argued that oil is required because oil was used for the korban (the sacrificial matzah in The Temple). But it's also worth noting that the Samaritans do NOT put oil in theirs, and Levantine markouk/saj bread also does not have oil in it.
HOw is this Video longer than 18 minutes? Even 36 Minutes is excessive...
The kids look very drowsy. Nice voice to relax too for sure.
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