Rabbi Aryeh Lebowitz

So it happens to be, when you raise this question, a lot of people have no idea what you're talking about.

They've never seen Sfari matzahs.

They don't know what a Sfari matzah is.

If you've never seen it, what a Sfari matzah is, and not all Sfari meet Sfari matzahs, by the way, but what a Sfari matzah is, it basically looks like a large pita or a lafa.

It has that level of thickness to it.

It's less than an inch.

It's not like challah, but it's like a pita.

It has a certain thickness, and it's soft.

So the question is, is this kosher fresh ganazim?

Now wait a second, if it's soft, everyone's going to say, pita, pita is chametz.

A pita is only chametz because you let it sit for 18 minutes to rise, for the dough to rise.

The safari matzos are very thick and compact.

It's not like fluffy, like pita bread, because it wasn't given time to rise.

By the time 18 minutes came around, it was already fully baked.

It's just that they make it thicker.

They don't tafka flatten it as much as possible to make it like a cracker.

The question is, is this okay?

So it all starts in a Brice, a Masech, a Pesach, and a Daphlam, and a Vavambe is going over, and a Zayin, and a Malaf.

We have a Machlokas, a Beisham, and a Beis Hillel.

Beisham says, that you're not allowed to make thick bread on Pesach, because you're never going to be able to protect Rashi, right?