For weeks now the stores in Israel have been selling matza bread for the Jewish holiday of Passover.

Israelis eat the unleavened bread during the week long holiday, when eating chametz – bread and other food made with leavened grain – is forbidden according to Jewish religious law.

In an efficient modern bakery, it only takes a few minutes to make matza from start to finish. The dough is mixed quickly and rolled out. It is then pricked with a fork to keep the finished product from puffing up, and cooked at high temperature until it develops dark spots.

In this week’s photograph of the week, by Mendy Hechtman/Flash90, a bakery in Kfar Habad bakes Matzot.

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