When most people think of matzah, they think of the hard, cracker-like matzot eaten by Asheknazi Jews and much of the Jewish world today. However, many Sephardic communities eat thick, soft matzot, arguably more similar to those eaten by our ancestors in the desert. This video (05:31) demonstrates how these matzot are made, including cleaning the tables and utensils, mixing, kneading, rolling and making holes in the dough, and baking the matzot in less than 18 minutes.